When I think of Greek cuisine, one of the first things I think of is spanakopita. The flaky layers of philo and cheesy spinach filling make it seem quite challenging to make. However, using frozen philo do and ensuring moisture is removed from your filling will ensure crispy, flaky layers every time! Check out our recipe for details.
Spanakopita
Ingredients
- 3 tablespoons olive oil
- 1 large onion chopped
- 1 bunch green onions chopped
- 2 cloves garlic minced
- 2 pounds fresh spinach rinsed and chopped
- ½ cup chopped fresh parsley
- 2 eggs lightly beaten
- ½ cup ricotta cheese
- 1 cup crumbled feta cheese
- 8 sheets phyllo dough
- ¼ cup olive oil
Instructions
- Preheat oven to 350 degrees and lightly oil a 9x9 inch square baking pan
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned.
- Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes.
- Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta.
- Stir spinach into cheese and egg mixture.
- Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil.
- Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan.
- Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil
- Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown.
- Cut into squares and serve while hot.
