A Bundt Pan Turns Spanakopita Into a No-Fold Crowd-Pleaser

A Simpler Route to Spanakopita

Making traditional Greek spinach and cheese pies usually means filling and folding dozens of little phyllo triangles. Using a Bundt pan instead streamlines the process and produces a crisp, impressive result that can serve as an appetizer or even a main course.

Info

• Cook time: 1 hour 25 minutes
• Total time: 2 hours 35 minutes
• Yield: 12 servings

Ingredients

• Four 10-ounce packages frozen chopped spinach, thawed and drained
• 3 1/2 sticks (28 tablespoons) unsalted butter
• 6 scallions, thinly sliced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• Kosher salt and freshly ground black pepper
• 8 ounces feta cheese, crumbled
• 1 cup fresh Italian flat-leaf parsley, roughly chopped
• 1/2 cup fresh dill fronds, roughly chopped
• 6 large eggs, beaten
• One 1-pound package phyllo dough sheets, thawed if frozen

Instructions

1. Set a rack in the middle of the oven and preheat to 350 degrees.
2. Wrap half the spinach in a large clean kitchen towel and squeeze out excess moisture. Put it in a large bowl. Do the same with the rest of the spinach and add it to the bowl.
3. In a large high-sided skillet over medium heat, melt 4 tablespoons (1/2 stick) of the butter. Add the scallions and garlic and cook, stirring, until tender, about 3 minutes. Stir in the flour until smooth and lightly toasted, about 2 minutes. Pour in the milk, then add a generous pinch of salt and a few grinds of pepper. Cook, stirring, until the mixture thickens, 3 to 5 minutes. Add the spinach, take the skillet off the heat, and stir to combine. Return the spinach mixture to the bowl and let it cool slightly, about 10 minutes.
4. Stir the feta, parsley, and dill into the spinach mixture. Season with salt and pepper, then mix in the beaten eggs.
5. Prepare the Bundt pan with phyllo: Melt the remaining 3 sticks of butter in a medium saucepan over medium-low heat. Brush the inside of a 10-cup metal Bundt pan with some of the melted butter.
6. Unfold the phyllo and cover it with a large damp cloth. Using one sheet at a time, line the Bundt pan with half the phyllo sheets, brushing each sheet with melted butter after you place it in the pan. Cover the bottom and sides of the pan completely; the sheets will overlap and hang over the pan's edge. The center hole will also be covered.
7. Spoon the spinach mixture into the phyllo-lined pan, then fold the overhanging phyllo pieces over the filling so they lie flat on top.
8. Top with more phyllo: Again working one sheet at a time, cover the filling with the remaining phyllo sheets, brushing each sheet with melted butter after placing it in the pan. The phyllo will hang over the edge and cover the center hole. Push any overhang down along the inside of the pan. With a small paring knife, cut away the phyllo that covers the hole.
9. Set the Bundt pan on a baking sheet and bake until the pastry is slightly domed and deep golden brown, about 1 hour 15 minutes. Let it cool for about 10 minutes, then invert the pie onto a cutting board. Slice with a serrated knife.