“Spanakopita” is a tasty Greek savory pastry and one of the most popular snacks in Greece- increasingly available all over the world. SPANAKOPITA -Spinach Pastry Pie
SERVINGS: 12 TIME :1 hour 20 min.
1/2 cup Ricotta Cheese
1 cup crumbled Feta cheese
1 large onion, chopped
1/2 cup Parmesan cheese
6 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 lb fresh spinach chopped and rinsed
1/4 cup fresh parsley
4 small scallions
Phyllo dough thawed at room temperature
Kosher salt & Pepper to taste
Instructions for SPANAKOPITA -SPINACH PASTRY PIE
Preheat oven to 350° degrees F (175° C).
In a large skillet over medium heat, heat 2 tablespoons olive oil, saute green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is wilted, about 2-3 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, Ricotta, Feta and Parmesan cheese. Stir in spinach mixture.
Brush 13×9 inch glass baking dish with some extra virgin olive oil, place 2 Phyllo sheets in the dish,brush with olive oil. Layer with 7 more sheets, brushing each with oil before adding the next sheet.
Spoon spinach mixture over top sheet, layer with remaining sheets and cut some slits on the top and bake in the oven 45 minutes – until golden. Let it cool before cutting. Enjoy
Notes & Tips
- Frozen Phyllo dough can be stored for up to a year.
- Phyllo sheets thaw more evenly if you let the unopened package thaw in the refrigerator overnight.
- Unroll the Phyllo sheets and lay them flat on a dry surface. Immediately cover with plastic wrap and then a damp towel.
- Use a soft-bristle pastry brush to coat the sheets with oil or melted butter.
- Unused Phyllo sheets, wrap well in plastic, and refrigerate for up to two weeks.
- You can freeze it for up to two months!
Photo Credit: visualhunt.com