TASTE:
Spanakopita Recipe
Spanakopita Recipe
From Pumpkins, Paws & Murder
Yield: 12 3x3 pieces
Ingredients:
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 large eggs
- 1 ¼ cups crumbled feta (6 ounces—sheep’s milk feta preferred)
- 1 cup finely chopped onion
- 2 tablespoons minced garlic
- Kosher salt and black pepper
- ½ cup grated Parmesan (2 ounces)
- ½ cup chopped parsley
- ½ cup/115 grams unsalted butter (1 stick), melted
- 8 sheets frozen phyllo dough, thawed and halved crosswise
Optional ingredients to taste
- 1/3 cup fresh basil, chopped
- 1/3 cup fresh dill, chopped
- 1/4 cup fresh oregano, chopped
- zest of 1 lemon
Directions:
- In a medium bowl, combine the spinach, eggs, olive oil, feta, parmesan, basil, dill,
oregano, lemon zest, garlic, crushed red pepper flakes, and a pinch each of salt and
pepper.
2. Heat oven to 375 degrees. Lightly grease a 9-by-13-inch pan (2 inches deep) with butter.
Lay one half sheet of phyllo dough in baking dish. Using a pastry brush, brush dough with butter. Repeat 7 more times to form crust. Spread spinach mixture evenly over crust. Brush one half sheet of phyllo dough with butter and lay on top of filling, butter side up. Repeat with remaining 7 sheets of dough. Using a serrated knife, lightly score top layer of dough into squares (this will make it easier to cut once baked). Bake until crust is lightly golden and filling is heated through, 50 to 60 minutes. Serve warm.
Tip:
Can be served as a side dish, an appetizer, or a main course.