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Spanakopita Recipe

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This recipe for Spanakopita is from The Menard*Harvey Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Spanakopita
2 lbs fresh spinach
2 T oil
2 cups chopped onion
1 cup trimmed, chopped scallions
¼ cup chopped parsley
½ cup chopped fresh dill
1 lb feta cheese, drained and crumbled
3 extra-large eggs, beaten
Ground pepper
1-1lb pack of phyllo (filo) pastry dough
½ cup melted unsalted butter

Directions:
Directions:

1. Coarsely chop spinach. Place in large, broad saucepan with 2 T water. Cover tightly and cook until wilted (about 3 minutes) Transfer to a sieve, set over a large bowl and press out excess liquid.

2. Heat oil in skillet, add onions and sauté, stir until golden, about 10 minutes. Add scallions, parsley and dill. Sauté another 5 minutes.

3. Stir the reserved spinach, feta and egg into onion mixture. Season to taste.

4. Preheat oven to 350. Unroll the phyllo and with a ruler, cut 20 sheets into 9 by 13 inch pieces; cover with dampened towel. Tightly rewrap and freeze any leftovers.

5. Using pastry brush, lightly coat a 9X13 pan with butter. Add 10 sheets dough, brushing each layer with melted butter. Then spread with spinach filling. Top with remaining 10 sheets, again brushing each with butter. Cut through top layers, marking out 2 inch squares.
6. Bake 35-45 minutes, until top is browned. Cool slightly.

 

 

 

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