Spanakopita Recipe
A phyllo pie made with spinach and feta cheese
Ingredients
- 3 TB olive oil
- 1 Large onion, finely chopped
- 2 Garlic cloves, minced
- 2 pounds spinach, stemmed and coarsely chopped
- 2 eggs, lightly beaten
- 1/2 Cup ricotta cheese
- 1 cup feta cheese, crumbled
- 1/2 cup thinly slice green onions
- 1/2 cup finely chopped parsley
- Salt and pepper to taste
- 8 sheets phyllo dough
- 1/4 cup olive oil
Instructions
- Preheat the oven to 350 degrees F.
- Lightly oil a 9-inch square baking pan.
- Heat the olive oil in a large skillet over medium heat.
- Saute the chopped onion and garlic until soft but not browned.
- Stir in spinach and cook until all the water from the spinach has evaporated, about four minutes.
- Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta and feta.
- Stir in cooled spinach mixture, the green onions and parsley.
- Season to taste with salt and pepper.
- Lay 1 sheet of phyllo dough in prepared baked baking pan, place another sheet of phyllo dough on top and brush with olive oil.
- Repeat process with two more sheets of phyllo. The phyllo dough will overlap the pan.
- Spread spinach and cheese mixture into pan and fold overhanging phyllo over filling.
- Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil.
- Fold overhanging phyllo into pan and brush with a final coat of oil.
- Bake in preheated oven for 30-40 minutes, or until golden brown.
- Cut into squares and serve warm.
- Take a swig of Ouzo to celebrate the fact that you made it through the entire recipe.