Greece
Spanakopita with three cheeses
Spinach and herb filling with feta, cottage cheese and Parmesan between buttered phyllo layers.
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Greece
Spinach and herb filling with feta, cottage cheese and Parmesan between buttered phyllo layers.
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Steamer · Large frying pan · 23 × 30 cm baking dish · Pastry brush · Oven · Food thermometer
5 clear steps
Heat oven to 180°C. Wash and chop spinach, removing tough stems. Steam about 2 minutes until wilted, then drain and press out excess liquid.
Warm olive oil in a pan, soften onion and scallions and remove from heat. Stir in parsley, dill, nutmeg, salt and pepper. Let cool briefly, then mix in cheeses, spinach, lemon juice and beaten eggs.
Brush the dish with some clarified butter. Layer eight phyllo sheets in the bottom, brushing each with butter. Spread half the filling over them. Add five buttered sheets, then the other half of the filling.
Top with the last five buttered sheets, fold overhanging edges inward and drizzle any remaining butter on top. Keep unused sheets covered during assembly so they do not dry out.
Bake initially about 45 minutes until golden and the egg filling reaches 71°C. Stand about 10 minutes before cutting into eight portions. Refrigerate leftovers promptly.
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