Spanakopita with Homemade Phyllo Shortcut

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Greek · 215 min · vegetarian, low-carb

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Ingredients

• 1 1 lb box frozen phyllo dough
• 1/4 lb frozen chopped spinach
• 2 oz feta cheese
• 1 eggs
• 2 tbsp unsalted butter
• 1 bunch scallions
• 1/2 cup chopped fresh dill
• 1 lemon
• 1/4 tsp dried Greek oregano
• 1/4 tsp ground nutmeg

Method (tap to check — screen stays awake)

1. The shortcut is store phyllo handled right, not homemade dough: leave the phyllo in its sealed sleeve on the counter 2 hours to thaw completely. Do not open it early and do not rush it in the microwave — cold or partially frozen sheets crack.
2. Meanwhile, thaw the spinach and squeeze it absolutely dry in a clean kitchen towel, working in handfuls. You should get about 3/4 cup of liquid out — wet spinach is soggy spanakopita.
3. Melt the butter. In a big bowl, mix the spinach, crumbled feta, eggs, sliced scallions, dill, the zest of the lemon, oregano, nutmeg, and 1/2 tsp black pepper. Go easy on added salt — the feta carries it.
4. Heat the oven to 375F. Open the phyllo, unroll it, and immediately cover the stack with a barely damp towel. Take one sheet at a time and re-cover the stack every time.
5. Layer 8 sheets in a buttered 9x13 pan, brushing every sheet with melted butter and letting edges climb the sides.
6. Spread the filling evenly, then layer the remaining 8 or so sheets on top, buttering each one. Tuck the edges in and brush the top generously.
7. Score the top layers into 12 squares with a sharp knife — cutting after baking shatters the crust.
8. Bake 40-45 minutes until deep golden and crisp through the scored lines. Rest 15 minutes before cutting so the filling sets.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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