Spanakopita (Spinach and Cheese Pie)
Serves | 6 |
Prep time | 15 minutes |
Cook time | 40 minutes |
Total time | 55 minutes |
Website | Lightly adapted from All Recipes |
Ingredients
- 1/2 cup olive oil (divided)
- 1 Large yellow onion (chopped)
- 1 bunch green onions (chopped)
- 2 cloves garlic (minced)
- 600 - 900g frozen chopped spinach thawed and squeezed of excess moisture (quantities within this range all work well - you will get a thicker pie with more spinach.)
- ½ cup chopped parsley
- 2 Large eggs (lightly beaten)
- ½ cup ricotta cheese
- 1½ cup crumbled feta cheese (about 200 grams)
- 8 sheets phyllo dough
Directions
1. | Preheat oven to 350F. Lightly oil a 8" x 11" baking dish. |
2. | In a sauté pan, heat 3 Tbsp olive oil over medium heat. Add yellow and green onions and garlic and sauté until soft, about 4 minutes. |
3. | In a large bowl, combine onion mixture with spinach and add parsley, eggs, cheese. Mix until evenly incorporated. |
4. | Lay one sheet of phyllo dough in baking dish and brush lightly with olive oil. Repeat process with three more phyllo sheets. Dough will hang over edges. |
5. | Spread spinach mixture evenly into pan and fold overhanging phyllo onto spinach. |
6. | Layer 4 sheets of remaining phyllo on top of dish, brushing with olive oil between each sheet. Tuck overhanging dough under and down the sides of the baking dish. |
7. | Bake for 30-40 minutes until golden brown. |