Place your chopped spinach in a colander and sprinkle with a teaspoon of salt. Let it sit for 15 minutes. Using your hands or a clean kitchen towel, squeeze the spinach with all your might. You will be shocked at how much green liquid is released. If you skip this, your triangles will be soggy. Mix the dry spinach with the feta, herbs, eggs, nutmeg, and a crack of black pepper.
2. Handling the Phyllo
Phyllo is notoriously temperamental. Keep the stack of dough covered with a damp (not soaking) kitchen towel at all times. Air is the enemy; it will turn the dough into brittle shards in minutes.
3. The Flag-Fold Technique
Lay one sheet of phyllo on a clean surface and brush lightly with melted butter. Lay a second sheet on top and brush again. Cut the sheets lengthwise into strips about 3 inches wide. Place a tablespoon of filling at the bottom corner of a strip. Fold the corner over the filling to form a triangle, then continue folding “flag-style” (up and across) until you reach the end of the strip.
4. The Golden Bake
Place the triangles on a parchment-lined baking sheet, seam-side down. Brush the tops generously with more butter. This creates the “fried” texture in the oven. Bake at 375°F (190°C) for 20–25 minutes until they are a deep, honey-gold brown.
The Chef’s “Yiayia” Secrets
- Clarify the Butter: Removing the milk solids from your butter prevents the phyllo from browning too quickly and allows it to get much crispier.
- Dill is Non-Negotiable: While some recipes omit it, fresh dill is what gives Greek spanakopita its signature “bright” flavor. Don’t substitute with dried.
- Ricotta vs. Feta: Many western recipes add ricotta for creaminess. If you want authentic Greek, stick to Feta. The moisture from the spinach and the fat from the egg create all the creaminess you need without diluting the sharp feta flavor.
Frequently Asked Questions
Can I freeze these?
Yes! In fact, they bake better from frozen. Place unbaked triangles on a tray to freeze, then transfer to a bag. Bake directly from frozen, adding about 5–8 minutes to the cook time.
Why did my phyllo crack?
It was either too cold (not fully thawed) or it dried out. Ensure your phyllo is at room temperature before you start and keep it covered with that damp towel!
