Often, spanakopita (a savory Greek spinach pie) is layered in a casserole dish or painstakingly formed into tiny perfect triangles. We’ve taken liberties with tradition and molded it into an open-face tart that requires much less intricate technique. The result is a “pie” with extra ruffly, crisp wisps of golden brown phyllo, forming a crown around the edges.
Working with thin sheets of phyllo pastry takes patience and a bit of finesse, advises food director Chris Morocco. “But those crunchy, lighter-than-air layers are more than worth the effort,” he says. If you’re new to managing frozen phyllo pastry, follow Chris’s rules: Defrost it properly, keep the sheets covered with a kitchen towel while working, and do not shy away from the melted butter.
The rich filling in our spanakopita recipe boasts more than two pounds of frozen spinach; lots of crumbly, salty feta cheese; three alliums (onions, leeks, and scallions); three fresh herbs (dill, basil, and oregano); and lemon zest. For step-by-step photos showing how to assemble the pie, check out this guide.
Editor’s note: This recipe was originally published in February 2017.