Spanakopita

Adapted by Kyle Libramonte

Prep Time: 20 mins • Cook Time: 1 hr
Total Time: 1hr 20mins

Serves 12 pieces

Ingredients

Spinach and Feta Filling

16 oz frozen chopped spinach, thawed and well-drained
2 bunches flat-leaf parsley, stems trimmed and finely chopped
1 large yellow onion, finely chopped
2 garlic cloves, minced
30 ml extra-virgin olive oil (2 tbsp)
4 large eggs
300 g feta cheese (10.5 oz), crumbled
2 tsp dried dill weed
Freshly ground black pepper, to taste

Phyllo Crust

1 package phyllo dough (16 oz), thawed
240 ml extra-virgin olive oil (1 cup), plus more if needed

Instructions

Preheat the Oven (325°F): Preheat your oven to 325°F. Remove the claypot casserole from the Multi-Cooker base and make sure it is clean, dry, and at room temperature before preparing it for the oven. Set out a heat-resistant trivet for the finished dish.
Prepare the Spinach: Thaw the frozen spinach completely and squeeze out as much excess liquid as possible using your hands or a clean kitchen towel. Removing the extra moisture helps prevent the filling from becoming watery and keeps the bottom layers of phyllo from turning soggy.
Mix the Filling: In a large mixing bowl, combine the drained spinach, chopped parsley, onion, minced garlic, 2 tablespoons of olive oil, eggs, crumbled feta, and dried dill. Season with freshly ground black pepper and stir until everything is evenly combined.
Prepare the Phyllo Dough: Unroll the thawed phyllo sheets and place them between two clean, slightly damp kitchen towels. Keep the sheets covered while you work to prevent them from drying out and becoming brittle. Have the remaining olive oil and a pastry brush ready.
Build the Bottom Crust: Lightly brush the bottom and sides of the room-temperature claypot casserole with olive oil. Lay two sheets of phyllo into the pot, allowing the excess to drape over the sides. Brush the sheets lightly with olive oil, then add two more sheets and brush again. Continue layering two sheets at a time, brushing each layer with olive oil, until approximately two-thirds of the phyllo has been used.
Add the Spinach Filling: Spoon the spinach and feta mixture over the phyllo base and spread it into an even layer. Avoid pressing the filling down too firmly, so the pastry underneath retains some of its layered structure.
Layer the Top Crust: Place two sheets of phyllo over the filling and brush with olive oil. Continue layering the remaining sheets, two at a time, brushing each layer with olive oil. Save a couple of the best sheets for the top if possible. Fold the overhanging pastry inward to create a rustic, layered edge, then brush the folded edges and top generously with olive oil. Sprinkle a few drops of water over the top.
Score the Pie: Using a sharp knife, score the top layers of phyllo into squares without cutting all the way through the filling. This makes the finished pie easier to portion while helping preserve the layered crust.
Bake in the Claypot Casserole (325°F): Carefully place the claypot casserole in the preheated oven, without the Multi-Cooker base or any accessories. Bake for approximately 60 minutes, or until the phyllo is crisp and golden brown. Begin checking around 50 minutes, as browning can vary depending on the oven and the depth of the filling. If the top browns too quickly, loosely tent it with foil.
Rest and Serve: Wearing oven mitts, carefully remove the claypot casserole from the oven and place it on a dry, heat-resistant trivet. Let the spanakopita rest for 10 minutes before cutting through the scored portions. Serve warm, straight from the claypot.

Chef's Tips

Squeeze the spinach thoroughly. Frozen spinach retains a surprising amount of water after thawing. Removing as much liquid as possible helps the filling set properly and protects the crispness of the phyllo.
Keep the phyllo covered. Thin pastry sheets dry out quickly when exposed to air. Keep unused sheets between slightly damp towels and work steadily to reduce tearing.
Brush each layer with olive oil. A light, even coating between the phyllo sheets helps create the signature flaky, golden crust. Make sure the edges receive oil, too.
Don't cut all the way through before baking. Scoring only the pastry makes it easier to portion the finished pie without allowing too much moisture to escape from the filling.
Bake directly in the claypot. The casserole serves as the baking vessel, so there is no need to transfer the assembled pie into a separate baking dish. Do not place the Multi-Cooker base, steam rack, or other accessories in the oven.
Protect the clay from thermal shock. Start with a room-temperature claypot and place it into the preheated oven. Avoid sudden temperature changes, including placing a hot pot on a cold or wet surface. Always use oven mitts and a dry, heat-resistant trivet.
Make it ahead. Assemble the spanakopita, cover it, and refrigerate it overnight before baking. For the most reliable results, allow the chilled claypot to approach room temperature before it goes into the oven, avoiding sudden temperature changes.
Store and reheat leftovers. Refrigerate leftovers in a covered container once cooled. Reheat in a moderate oven until warmed through to help restore the phyllo's crispness.
Serving ideas. Serve alongside a Greek salad, roasted vegetables, hummus, tzatziki, or lemon chicken. Spanakopita also works beautifully as a vegetarian main course or a side dish for a larger Mediterranean-inspired meal.