iSpanakopita

1. Thaw the phyllo dough in the refrigerator overnight, then let stand at room temperature for 1 hour. Heat the oven to 375°F and position a rack in the middle.

2. Wilt the spinach: In a large pot over medium heat, add the leaves in batches and cook, tossing, until just collapsed, 2–3 minutes per batch. Drain in a colander, squeeze very dry by hand, then roughly chop and spread out to cool.

3. Make the brushing fat: In a small saucepan over low heat, melt the unsalted butter, then stir in the extra-virgin olive oil to combine; measure 2 tbsp of this mixture into a skillet for sautéing and set the remainder aside for later.

4. Cook the aromatics: Set the skillet over medium heat and cook the scallions in the reserved 2 tbsp mixture, stirring, until tender and sweet, 3–4 minutes. Scrape into a large bowl and let cool to lukewarm.

5. Mix the filling: Add the cooled greens to the bowl along with the feta cheese, kefalotyri cheese, fresh dill, fresh flat-leaf parsley, breadcrumbs, black pepper, and fine sea salt; stir to combine, then add the eggs and fold until evenly bound.

6. Assemble: Lightly brush a 9×13-inch baking dish with the brushing mixture. Unroll the pastry sheets and keep them covered with a barely damp towel as you work. Lay about half the sheets in the dish, one at a time, brushing each with the mixture and letting edges overhang. Spread the filling evenly over the base. Top with the remaining sheets, brushing each, then fold or trim and tuck the overhang to seal. Use a sharp knife to score the top into 12–16 squares, cutting only through the upper layers.

7. Bake until deep golden and crisp, 40–50 minutes, rotating once for even color. Cool at least 15 minutes so the layers set, then cut along the scores and serve warm or at room temperature.