Ingredients: |
Ingredients: 16 oz frozen chopped spinach, thawed and well-drained
1/2 bunch flat-leaf parsley, stems trimmed, finely chopped
1 bunch fresh dill
1 large yellow onion, finely chopped
2 tbsp extra virgin olive oil
2 - 3 cups feta cheese, crumbled
Freshly-ground black pepper
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Directions: |
Directions:1 16 oz package The Fillo Dough (#4 pastry sheets), properly thawed
Melted butter (salted)
Preheat the oven to 325 degrees F.
Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.
To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.
Unroll the phyllo sheets and place them between two slightly damp kitchen cloths.
Prepare a 9 1/2″ X 13″ baking dish like this one. Brush the bottom and sides of the dish with melted butter.
To assemble the spanakopita: Line the baking dish with two sheets of phyllo letting them cover the sides of the dish. Brush with butter. Add two more sheets in the same manner, and brush them with butter.
Repeat until two-thirds of the phyllo is used up.
Now, evenly spread the spinach and feta filling over the phyllo crust. Top with two more sheets, and brush with butter.
Continue to layer the phyllo sheets, two-at-a-time, brushing with butter, until you have used up all the sheets. Brush the very top layer with butter.
Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with butter.
Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo crust is crisp and golden brown. Remove from the oven. Cut into squares and serve. Enjoy! |
Personal
Notes: |
Personal
Notes: Tips for Working with Phyllo, remember that phyllo is paper-thin and will break as you are working with it. For best results, place phyllo dough sheets in between two very slightly damp kitchen towels before you start working with it (unless you think you will work fast enough that the phyllo will not dry out.) Also, be sure to brush each layer with butter please don't skimp.
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