Saturday, February 4, 2012

The Weekend Chef: Spanakopita (Recipe Repeat)

I know, I posted this recipe last month, when my husband made this for our Greek-themed supper club dinner.  I really loved it so much and we had leftover phyllo, so I asked him to make it again!  It was just as good the second time around and according to him, really easy to make.  So I'm posting this again, in case you missed it the first time!  The kids ate this much better the first time that they had it.  Because my husband and I enjoy it so much it's getting another two thumbs up rating!

Spanakopita (Greek Spinach Pie)
recipe adapted from - by SILVERWOLF


3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 boxes frozen spinach, thawed and excess water squeezed out
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil

1.Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.

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 set aside to cool.

3.In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

4.Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Mommy & Daddy Rating: two thumbs up!

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