Spanakopita
Spanakopita is a traditional Greek dish made with phyllo dough and loaded with a delicious spinach and feta filling!
Foto: Spend With Pennies
Ingredients
- 16 ounces phyllo dough
- 1 cup olive oil
- 20 ounces frozen chopped spinach (thawed and drained)
- 1 yellow onion (finely diced)
- 12 ounces crumbled feta cheese
- 1 bunch fresh parsley (minced)
- 1 ½ cups grated Parmesan cheese
- ½ teaspoon kosher salt
- 3 cloves garlic (minced)
- 3 large eggs
- ¼ teaspoon red pepper flakes
- 2 tablespoons olive oil
Steps
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Preheat oven to 325°F and brush the bottom and sides of a 9x13-inch baking pan with olive oil.
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Roll out the thawed phyllo dough and cover the stack with a lightly damp paper towel to keep the dough from drying out. If dough is a lot longer than your baking dish, cut off the end so you don't have a lot of excess dough.
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Place two pieces of dough in the bottom of the pan and brush them liberally with olive oil. Repeat this layering process until just 8 sheets of dough remain.
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Combine the filling ingredients in a large mixing bowl then spread the mixture out on top of the dough in the pan.
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Add the rest of the dough, brushing with olive oil every two layers as before, brushing the top layer with olive oil and adding a few drops of water to the top.
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Use a large sharp knife to cut through the top layer of dough (but not all the way to the bottom) in whatever size you want the end pieces to be.
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Bake for 1 hour or until the top layer is a nice flaky golden brown. Finish cutting the dish into pieces and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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