When you visit a Greek restaurant, you will often find spanakopita, a savory pie made with buttery filo dough, spinach, and tangy feta cheese. The spinach is lightly sautéed with onions and spices and is layered with a hearty ricotta mixture between layers of phyllo . It bakes to a gorgeous golden brown and can be cut into squares or pie slices. Smart Recipes, European Recipes, Dairy,Eggs,Vegetables Recipes, Recipes Dairy,Eggs,Vegetables European Spanakopita Spanakopita Recipe | RecipeSavants.com PT45M Serves 6 Ingredients: 2.5 Pounds Fresh Spinach 0.75 Cup Extra-Virgin Olive Oil 4 Large Onions 2 Medium Bunch Of Scallions 0.5 Cup Fresh Parsley 0.5 Cup Fresh Dill 3 Tablespoons Dried Dill 0.25 Teaspoon Ground Nutmeg 0.75 Teaspoon Salt & Freshly Ground Black Pepper 0.5 Pound Feta Cheese 4 Large Eggs 0.5 Pound Ricotta 0.25 Cup Butter 1 Pound Frozen Phyllo Pastry Sheets Heat 1/2 cup oil in a Dutch oven. Sauté scallions and onions for 3 minutes. Stir in parsley, spinach, and dill. Cook for 5 to 10 minutes. Add salt, pepper, and nutmeg. Turn the heat off and set aside. Combine the eggs with feta and ricotta in a large mixing bowl. Add the spinach mixture and mix well to combine. Combine 1/4 cup olive oil with melted butter in a bowl, and grease two 9x12 inch cookie sheets using this oil mixture. Cut the phyllo sheets in half to get 2 stacks of the 9x12 inch of smaller sheets. Cover the sheets with a damp towel until further use. Preheat your oven to 350 degrees. Arrange 10 sheets of phyllo at the bottom of each pan. Brush each layer with the butter and oil mixture. Top these layers with spinach mixture and gently press it to form an even layer. Arrange another layer of 10 phyllo sheets over the spinach mixture in each pan. Again brush each sheet with butter and oil mixture Score the top-most layer of phyllo in each pan before baking. Bake the pie for 20 to 25 minutes until it turns golden brown from the surface.

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