Spanakopita Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 lb. butter
1 Onion, chopped
2 pkgs. frozen Chopped Spinach
1/2 lb. feta cheese (or more) crumbled
1/2 c. Parmesan Cheese (or more!) grated
6 Eggs
1/2 to 1 tsp. Fresh or dried dill (optional)
Salt and Pepper
Pkg. Frozen Fillo (phyllo) sheets
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Directions: |
Directions:Thaw pkg of fillo overnight in refrigerator. Take out one of the inner packages (if it comes in a two pack- you need approx. 12-16 sheets) and thaw to room temperature, but do not open package!
Fry chopped onion in 1/4 c. of butter. Add spinach and break up and cook a bit. Let cool. Add cheeses, eggs, s&p (go light on salt, as feta is salty) and about a teaspoon of dried dill, if you like the taste of dill!
Melt the rest of the butter.
Butter a 9x13 baking dish and start layering the fillo sheets by putting one sheet into the baking dish, then brushing it with butter. Repeat with 6-8 sheets.
Spread the spinach egg mixture over the sheets and repeat the layering process with 6-8 more sheets of fillo and butter.
Bake in 350º oven for about an hour. Should looked lightly browned and bubbly.
Let rest 5-10 minutes and cut into bite sized pieces for appetizers, side dish pieces or main course pieces. |
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Personal
Notes: |
Personal
Notes: This is my grandmother's recipe, which I watched her make back in the day when she hand-made the fillo dough with other Greek mothers and friends!
Fillo is a little tricky to work with because it dries out fast, so work quickly:)
Don't open the package until you have your "work station" ready with your spinach mixture prepared and bowl of melted butter. Then, lay the fillo on your counter with a piece of waxed paper and a very slightly damp tea towel on top. This will keep the fillo moist and workable. But don't get it wet, as it will stick together! This whole process takes about an hour, but you can tightly cover the spanakopita with foil and freeze it unbaked, until you're ready to serve it. Do Not thaw it- just bake in preheated oven.
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