spinach and artichoke spanakopita (ish)

for: the girls that get forced to watch football

So I’ve picked up on the fact that it is football season?

Now I’m thankful I experience it second hand from those on TikTok because I simply wouldn’t be able to handle the aggressive yelling, football sounds on the TV every weekend. My boyfriend is currently too obsessed with playing pickleball to pay attention to what’s going on in that sector.

However, I know the rest of my ladies aren’t all that fortunate. And I stand with you as an ally.

But if you’re going to be confined to this activity, you may as well eat something delicious while you’re at it. Like perhaps something flaky, and cheesy and buttery?

I’m notoriously not ~obsessed~ with dips. Like, I will eat them but I usually don’t go out of my way to make them. However, last year I had a realllly good spinach and artichoke dip so I thought I’d introduce that to a spanakopita. In sheet tray form. Because the last thing I wanna do is fold and roll little triangle pockets. And you shouldn’t do that either.

I made this hungover af for a dinner party with my parents and it was the first thing to go. 6 people: 1 tray of this didn’t stand a chance. So it’s easy enough to make + so good - try it!

spinach ‘n artichoke spanakopita pie

• 1 lb baby spinach

• 16 oz pack of phyllo (filo) sheets, room temp (I used 13” x 18”)

• 1 1/2 cup shredded mozzarella cheese, divided

• 6 oz feta cheese. crumbled (buy the one in brine and crumble yourself it just tastes better)

• 10 oz jarred artichokes, drained + finely chopped

• 1 leek, thinly sliced

• 1/2 yellow onion, finely sliced

• 4 garlic cloves, minced

• 2 eggs, beaten

• 1/4 cup finely chopped dill

• 1/3 cup scallions, finely sliced

• 1/2-1 lemon, zested

• 1 1/2 sticks butter, melted

• 3 tbsp olive oil

• 1/2 tsp freshly grated nutmeg (or dried)

• salt + pepper

1. In a large dutch oven or pot, heat olive oil over medium heat. Saute leek and onion until softened and fully translucent, 5 ish minutes. Add the garlic and scallions and stir for 2 more minutes. Add artichokes and mix to combine everything. Season with salt + pepper and continue cooking for another 3-5 minutes until everything is softened, melded together and delicious.

2. Add all of the spinach to the mixture, if necessary in batches as it shrinks in the pot. Cover the pot for 2 minutes if needed to help. Mix everything together and cook down until the spinach is completely wilted. But don’t go beyond that or it will just be brown and gross lol.

3. Set the spinach mixture aside in a separate bowl to cool down. Once it’s cooled, put the mixture in the center of a kitchen towel or cheesecloth. Gather the corners and squeeze all the liquid out. Like all of it. No soggy spinach here!!

4. Put the “dried” spinach back into the same bowl (make sure there’s no liquid in it, duh) and add the dill, feta, 1/2 the mozzarella, spices, lemon zest and eggs. Mix to combine. I used my hands to ensure everything was appropriately mixed. Taste for salt + pepper + more lemon zest!

5. Preheat oven to 350 F. Remove phyllo roll from packaging and cover with a damp kitchen towel so they don’t dry out as you work.

6. Lightly butter a 9x13 pan. Put 1 sheet of phyllo on the bottom of the pan and tuck into the corners. Drape the dough over the sides of the pan. Brush the layer with butter and top with another sheet of phyllo. Tuck and butter that sheet as well. Repeat with another 8 sheets of phyllo, buttering between each layer (there should be about 20 in the pack") totaling 10 on the bottom.

7. Spread the entire spinach mixture evenly on top of the layers and top with the remaining 1/2 of the mozzarella cheese. You can add more than this if you want it extra cheesy. Again, top with a layer of phyllo, butter, phyllo and repeat until all the phyllo has been used.

8. Fold the sides of the phyllo that are overhanging, over itself, do a final butter brush and sprinkle with sesame seeds and flaky sea salt.

9. Bake for 50-60 minutes until golden brown and delicious. Let cool in the pan and then slice into slices. Serve with a drizzle of olive oil and a squeeze of lemon.

live laugh football season! otherwise, I hope you’re having a fabulously gloomy + cozy sunday <3 tag me if you try this!

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