Spanakopita. Credit: Cat Fennel
Ingredients
FOR THE HERB MIX
Parsley: 3 bunches (minced)
Cilantro: 2 bunches (minced)
Scallions: 1 bunch (minced)
Dill: 4 bunches (minced)
FOR THE PHYLLO MIXTURE
Clarified butter: 225 G
Neutral oil: 1 cup
FOR THE GREENS
Baby spinach: 1.4 kg
Lacinato kale: 2 bunches (stems removed and leaves finely diced)
FOR THE ALLIUM MIXTURE
Garlic cloves: 4 (minced)
Piece of ginger: 1-inch (peeled and minced)
Yellow onion: 1 (cut into small dice)
Large leek: 1 (tough outer leaves removed, thoroughly washed, and cut into small dice)
Olive oil: as needed
FOR THE FILLING
Large eggs: 8
Cottage cheese: 455 g
Bulgarian feta: 910 g
Grated zest of 2 lemons: 2
Kosher salt: to taste
White pepper: to taste
FOR ASSEMBLY
Phyllo dough: 1 package (thawed according to package directions, with at least 17 sheets)
Growing up, chef Spencer Horovitz always looked forward to breaking the Yom Kippur fast with his grandmother’s spanakopita. His yiayia was from Siatista, Greece. “Many Greeks would scoff at using Bulgarian feta here, but that is what she always used,” says Horovitz. “It’s saltier than Greek feta and works particularly well against the richness of the greens, dairy, and phyllo.”
How to make Spanakopita
01.
Make the Filling
- Heat enough olive oil to coat the bottom of a large sauté pan over medium heat.
- Add the garlic, ginger, onion, and leek. Cook, stirring occasionally, until the vegetables are completely tender and translucent but have not taken on any color, 8 to 10 minutes.
- Increase the heat to medium-high and add the kale. Cook, stirring frequently, until it begins to soften, 4 to 5 minutes.
- Add the spinach, working in batches if necessary, and cook until all the greens have wilted and the excess moisture has evaporated, 6 to 8 minutes.
- Transfer the greens to a colander and press gently to remove any remaining moisture. The greens should be well drained but not completely dry.
- Transfer the greens to a large bowl and scatter the parsley, cilantro, scallions, and dill over the top. Season with kosher salt and white pepper, then toss to combine. Let cool for 10 minutes.
- Add the cottage cheese, Bulgarian feta, and lemon zest. Mix gently until evenly combined, then taste and adjust the seasoning.
- Add the eggs and mix gently until fully incorporated.
02.
Assemble and Bake the Spanakopita
- Preheat the oven to 350°F. Combine the clarified butter and neutral oil in a small bowl.
- Lightly brush a half-sheet pan with the butter mixture. Keep the unused phyllo covered with a clean, slightly damp kitchen towel while assembling the spanakopita to prevent it from drying out.
- Place one sheet of phyllo in the bottom of the prepared pan and brush it with the butter mixture. Repeat until you have a base of five phyllo sheets.
- Spread one-quarter of the filling evenly over the phyllo. Top with three more sheets of phyllo, brushing each sheet individually with the butter mixture.
- Spread another quarter of the filling over the phyllo. Add three more sheets, brushing each one with the butter mixture, then spread the remaining half of the filling evenly over the top.
- Finish with six sheets of phyllo, brushing each one individually with the butter mixture. Brush the top sheet generously.
- Using a serrated knife, cut the unbaked spanakopita into 24 pieces, following a six-by-four grid.
- Cover the pan tightly with aluminum foil and bake for 35 minutes. Remove the foil and continue baking until the phyllo is deeply golden and crisp, about 15 minutes more.
- Let the spanakopita rest for 10 minutes before serving.
03.
To Serve
- Serve the spanakopita warm with a small salad made from a selection of the greens and herbs used in the filling and dressed simply with lemon vinaigrette.
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