Spanakopita (Phyllo Pie with Spinach and Feta)
An iconic Greek dish, spanakopita, or phyllo pie with spinach and feta, is on the menu of just about every Greek and Greek-American restaurant. But for all its renown, what is typically served up is a disappointingly bland jumble of ingredients. We knew we could do better, and make the dish worth the effort.
Why This Recipe Works
We tested both fresh and frozen spinach for our spanokopita recipe and, much to our surprise, we liked frozen spinach as much as fresh. We liked the texture and flavor of the filling with four eggs; we crumbled the feta cheese into the eggs to ensure even distribution. But we thought the filling lacked creaminess—ricotta cheese, an ingredient in some recipes we encountered, was the remedy. To assemble the spanokopita recipe, we started with eight sheets of phyllo, followed by half of the spinach filling, four more phyllo sheets, the rest of the filling, and eight more phyllo sheets. This configuration yielded a statuesque spanakopita that held together nicely when cut.
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