Greek Spinach and Feta Pie (Spanakopita)

Name: Greek Spinach and Feta Pie (Spanakopita)
Yield: Serves 6 to 8 as a main dish or 10 to 12 as an appetizer
Cuisine: Europe, Greek
Ingredients: 2 (10-ounce) bags, curly leaf spinach, rinsed; 1/4 cup, water; 12 ounces, feta cheese, rinsed, patted dry, and crumbled into fine pieces (about 3 cups); 3/4 cup, whole-milk Greek yogurt (see note); 4 medium, scallions, sliced thin (about 1/2 cup); 2 large, eggs, beaten; 1/4 cup, minced fresh mint leaves; 2 tablespoons, minced fresh dill leaves; 3 medium, garlic cloves, minced or pressed through garlic press (about 1 tablespoon); 1 teaspoon, grated zest plus 1 tablespoon juice from 1 lemon; 1 teaspoon, ground nutmeg; 1/2 teaspoon, ground black pepper; 1/4 teaspoon, table salt; 1/8 teaspoon, cayenne pepper; 7 tablespoons, unsalted butter, melted; 1/2 pound (14 by 9-inch), phyllo, thawed (see note); 1 1/2 ounces, Pecorino Romano, grated fine (about 3/4 cup); 2 teaspoons, sesame seeds (optional)

Appetizers
Main Courses
Europe
Greek
Fruits & Vegetables
Vegetables
Savory Pies & Tarts

By Bryan Roof ･ Appears in Cook's Illustrated January/February 2011, America's Test Kitchen TV

Ideally, spanakopita is a hot and flavorful one-dish meal encased in a crispy, buttery crust. Yet most versions fall flat—a Greek tragedy in need of a happy ending.

SERVES 6 to 8 as a main dish or 10 to 12 as an appetizer

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