Spanakopita
by
MIchael Symon
Michael Symon brings a beloved family classic to the grill: golden, buttery spanakopita triangles filled with spinach, herbs, toasted pine nuts, and salty feta. A Greek entertaining staple — now with a little smoke, crisp phyllo, and a whole lot of Symon technique.
Prep Time:
25 Minutes
Cook Time
20-25 Minutes
Serves:
8 Servings
Level:
Intermediate
Filling
1/2 cup pine nuts
Olive oil, for drizzling
Two 10-ounce bags fresh spinach
Kosher salt & freshly ground black pepper
1 cup feta, crumbled
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
2 cloves garlic, minced
2 scallions, finely sliced
1 large egg, beaten
Freshly grated nutmeg, to taste
Assembly
1 pound phyllo dough
2 sticks (1 cup) unsalted butter, melted
Ingredients
Step 1: Toast the Pine Nuts
Set up a grill for indirect heat (coals on one side; or medium-high on one burner of a gas grill). Spread pine nuts in a cast-iron pan over direct heat. Cover grill and toast until lightly golden, 3–5 minutes. Remove and set aside. Step 2: Cook the Spinach
Place a large sauté pan over direct heat. Add a drizzle of olive oil and half the spinach. Once it wilts, add the rest and cook until fully wilted. Season with salt and pepper. Transfer to a colander to drain and cool. Step 3: Make the Filling
In a mixing bowl, combine:
feta, dill, parsley, garlic, scallions, egg, toasted pine nuts, nutmeg
Season with salt and pepper.
Add the chopped spinach and 1 teaspoon olive oil. Mix to combine.
Step 4: Prepare Phyllo Triangles
Lay out 1 sheet of phyllo and brush generously with melted butter; Lay another sheet on top and brush again.; Fold in half lengthwise and brush with butter; Place a scoop of spinach filling at the end closest to you; Fold like a triangle/football, brushing butter between each fold to seal and crisp; Repeat to form 10 triangles.
Step 5: Grill-Bake
Place triangles seam-side down in a cast-iron pan.
Position pan on indirect heat.
Cover grill and bake until golden brown and crisp, 15–20 minutes.
Instructions
Rest & Serve
Let stand 5 minutes before serving.