Fresh Spinach & Chard Spanakopitas
A bag of fresh spinach and chard from the farm became a big batch of spanakopitas, the kind of dinner that feels a little more special than an ordinary weeknight meal.
The difference between fresh greens and frozen spinach is noticeable here. The greens stay tender without the watery texture that can sometimes come with frozen spinach.
I kept the filling simple with a small onion, a little freshly grated nutmeg, lemon zest, feta, and a bit of Parmesan. Panko gives the filling a little extra texture, while layers of buttery phyllo bake up crisp and golden.
I baked half for dinner and set the other half aside unbaked in the freezer. They are just as good to have waiting for a night when dinner needs to be easy.
These are hearty enough to make a meal on their own, especially with a simple salad, but would also be lovely alongside roasted chicken or lamb.
What you need
For the filling
¼ cup good olive oil
1 small yellow onion, chopped, about ½ to ¾ cup
1½ to 2 pounds fresh spinach and green chard, roughly equal parts, stems removed, washed, and chopped
3 large eggs, lightly beaten
3 tablespoons freshly grated Parmesan
3 tablespoons panko breadcrumbs, plus more for sprinkling between the phyllo layers
1 teaspoon freshly grated nutmeg
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
10 ounces feta cheese, crumbled, about 2 cups
Zest of 1 lemon
For assembly
1 package phyllo dough, such as Fillo Factory organic 13 × 17-inch sheets, defrosted
½ cup unsalted butter, melted
Flaky sea salt
How to make it
Heat a large skillet or Dutch oven over medium heat. Working in batches, add the chopped spinach and chard. There is no need for extra oil. Cook, stirring, until the greens are fully wilted, about 3 to 5 minutes per batch.
Transfer the greens to a colander and let them cool slightly. Squeeze out as much liquid as possible with your hands or a clean kitchen towel. This is important for keeping the filling from becoming watery.
In a medium sauté pan, heat the olive oil over medium-low heat. Add the chopped onion and cook for 5 to 6 minutes, until soft and translucent. Remove from the heat and let cool slightly.
In a large bowl, combine the wilted and squeezed greens, cooked onion, eggs, Parmesan, panko, nutmeg, salt, pepper, feta, and lemon zest. Mix gently until everything is evenly combined. Taste and adjust the seasoning if needed.
Preheat the oven to 400°F.
Place one sheet of phyllo on your work surface with the long side toward you. Brush lightly with melted butter and sprinkle with a thin layer of panko. Top with a second sheet, brush with butter, and sprinkle with panko. Repeat until you have four layers.
Cut the stacked sheets into thirds lengthwise, creating three long strips.
Place about ⅓ cup of filling at the shorter end of each strip. Fold the phyllo up and over the filling diagonally, like folding a flag. Continue folding diagonally and then straight until you reach the end, enclosing the filling completely.
Place the spanakopitas seam-side down on a parchment-lined baking sheet. Repeat with the remaining phyllo and filling. You should have about 12 to 14 spanakopitas.
Brush the tops with more melted butter and sprinkle generously with flaky sea salt.
Bake at 400°F for 20 minutes, then reduce the oven temperature to 375°F and bake for another 5 minutes, until golden and crisp.
Serve hot.
To freeze
If you want to save some for later, assemble the spanakopitas as usual and arrange the unbaked pastries on a parchment-lined tray. Freeze until solid, then transfer to a freezer bag.
Bake straight from frozen at 400°F for 30 to 35 minutes, until golden and crisp.
The filling can also be made a day ahead and stored in the refrigerator.