Spanikopita
Shannon
A delicious spinach and cheese pie in a flaky phyllo dough pastry crust.
ingredients
- 3 tbsp olive oil
- 1 onion, chopped
- 1 bunch green onions, chopped
- 3 cloves garlic, chopped
- 2 10 oz bags frozen spinach, thawed
- 1/2 cup chopped fresh parsley
- 2 eggs, lightly beaten
- 2 cups feta cheese, crumbled
- 1/2 cup grated parmesan cheese
- 1 lb phyllo dough, thawed
- 1 cup butter, melted
directions
- 1
Preheat oven to 350 degrees F.
- 2
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and press spinach mixture through a sieve to remove all liquid. Set aside to cool.
- 3
In a medium bowl, mix together eggs, feta, and parmesan cheese. Stir in spinach mixture.
- 4
Brush a 9x13 baking pan with melted butter. Lay 1 sheet of phyllo dough in the baking pan, and brush lightly with butter. Lay another sheet of phyllo dough on top, brush with butter, and repeat process with half of the phyllo. Spread spinach and cheese mixture into pan. Layer remaining sheets of phyllo dough, brushing each with butter. Tuck any overhanging dough into pan to seal filling.
- 5
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Source: Shannon
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