Note: I stacked a couple slices of the Spanakopita to create height in the picture below.
Ingredients:
2 pounds spinach (steamed, drained, squeezed well and chopped)
6 oz feta (crumbled)
1/4 cup dill (chopped)
1/4 cup parsley (chopped)
3 green onions (sliced)
3 eggs (lightly beaten)
salt and pepper to taste
1/4 cup olive oil
phyllo dough
Directions:
- Mix the spinach, feta, dill, parsley, green onions, eggs, salt and pepper in a large bowl.
- Brush the bottom of 8x8 inch (or in my case 9x13 inch) baking pan with olive oil.
- Cut the phyllo dough to fit the pan and lay a sheet of phyllo dough on the pan.
- Brush the top with olive oil, and lay another sheet on top. Repeat until you have 6-9 layers.
- Place the spinach mixture on top of the phyllo dough.
- Repeat layering with phyllo dough until you have 6-9 layers.
- Bake in a preheated 350F oven until golden brown (about 30-40 minutes)
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I love spanakotiropita (correct term to the spinach cheese pie, just spinach is spanakopita) I saw on Kevin's site that the next day left overs were soggy... If you still have left overs re-heat them in the oven. It isn't going to be as crispy as the day you made it, but it is still good!
ReplyDeleteAlso, if you like to go for more flavor, brush clarified butter b/w the layers instead of olive oil. that's what we've always done and it's awesomely buttery
Your spanakopita looks great! The phyllo came out nice and golden brown and flaky.
ReplyDeleteKevin: It's all thanks to your instructions!
ReplyDelete