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Spanikopita Pie
We turned a classic spanakopita appetizer into a crunchy, cheesy, and earthy pie that’s perfect for spring. Store-bought phyllo dough is used for the crust and is packed with plenty of greens and tangy cheese. The phyllo bakes to a crisp in the oven and the filling gets just a little creaminess and richness from eggs, feta, and provolone, plus a touch of warmth from nutmeg and brightness from lemon juice.
INGREDIENTS
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6 tablespoons plus 1/2 teaspoon extra-virgin olive oil, divided
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2 pounds (32 cups) mixed fresh greens and tender stems (such as spinach, arugula, watercress, or coarsely chopped Swiss chard)
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12 frozen phyllo pastry sheets (9- x 12-inch), thawed (from 1 [1-pound] package) (such as Athens)
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1 medium-size (11-ounce) yellow onion, chopped (2 cups)
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6 medium-size garlic cloves, finely chopped (2 tablespoons)
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3/4 teaspoon black pepper
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1/2 teaspoon kosher salt
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2 large eggs
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1 teaspoon grated lemon zest plus 1 tablespoon fresh juice (from 1 lemon)
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1/8 teaspoon ground nutmeg (optional)
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2 large (1 1/2-ounce total) scallions, thinly sliced (about 1/3 cup)
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1/2 cup finely chopped fresh mixed tender herbs (such as dill, mint, chives, or flat-leaf parsley)
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8 ounces feta cheese in brine, drained, patted dry, and crumbled (about 2 cups)
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4 ounces provolone cheese, shredded (about 1 cup)
INSTRUCTIONS
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Preheat oven to 400°F. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high. Add greens in batches, letting them wilt slightly after each addition before adding more, about 4 minutes. Cook, stirring often, until greens are softened and have released their water, 3 to 5 minutes. Scrape into a colander in kitchen sink; let cool for 15 minutes. Wipe Dutch oven clean.
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While greens cool, lightly grease a 9- x 13-inch baking dish with 1/2 teaspoon of the oil. Remove phyllo sheets from package; cover phyllo sheets with a very lightly dampened paper towel to prevent drying out. Place 1 of the phyllo sheets in an even layer in prepared baking dish; lightly brush with 1/2 teaspoon of the oil. Lay another phyllo sheet on top, and brush with 1/2 teaspoon of the oil. Repeat process with 4 of the phyllo sheets and 2 teaspoons of the oil for a total of 6 layers.
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Bake in preheated oven until phyllo is golden brown and crisp, 10 to 12 minutes; set aside.
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Heat 2 tablespoons of the oil in same Dutch oven over medium. Add onion, garlic, pepper, and salt, and cook, stirring often, until onion softens, about 6 minutes. Remove from heat.
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Working in batches, place cooled greens on a clean kitchen towel, and squeeze firmly over sink to remove as much liquid as possible. Transfer greens to bowl with onion mixture, and stir to combine.
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Whisk together eggs, lemon zest and juice, and nutmeg, if using, in a medium bowl until thoroughly blended. Stir in scallions and herbs. Stir egg mixture into greens mixture until thoroughly combined; gently fold in feta and provolone until just combined.
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Spread filling evenly over cooked phyllo. Brush 1 of the phyllo sheets with 1/2 teaspoon of the oil; gently crumple phyllo sheet, and place on top of filling. Repeat process with remaining 5 phyllo sheets and 2 1/2 teaspoons oil, placing phyllo sheets on top of filling forming 2 rows of 3.
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Bake at 400°F until phyllo is golden brown and crisp, 10 to 12 minutes. Let cool for 10 minutes before serving.
