I can’t get enough Greek food and Spanakopita is one of my favorites. This recipe is the classic individual “triangle” pies. But it can also be made as one large pie by placing 6 or so sheets of buttered Phyllo dough on the bottom of a cake pan, layer on the filling, then 6 more sheets of buttered Phyllo on top. Spanakopita is packed with nutrients, given all the spinach and cheese there is. But I’m not going to pretend that it’s low calorie!

Spanakopita

12 Phyllo sheets
1/2+ cup melted butter

1 1/2-2 lbs fresh spinach (1 large bag)
1 cup chopped scallions
2 tablespoons fresh parsley
1 tablespoon fresh dill
1 cup ricotta cheese
1 1/2 cups crumbled feta cheese
3 tablespoons grated parmesan
1/4 teaspoon grated nutmeg
1/2 teaspoon fresh ground black pepper
2 eggs, lightly beaten

Wilt the spinach in a large pan over low heat. This will only take a few minutes. Once wilted remove to a cutting board and chop. Place the cooked spinach in a large bowl. Mince the scallions, parsley, and dill. Add to the spinach.

Add all the cheeses and spice and mix well.

Lightly beat the eggs and stir into the spanakopita mixture. Set aside in the icebox while you melt the butter.

Heat your oven to 375º-400º. Now turn to your Phyllo dough. This dries out very quickly so keep it covered with plastic wrap and a towel. The chart table is a great place to do this. Do not get it wet.

Place some non-stick foil on a cookie sheet. Take one Phyllo sheet and brush the entire sheet with melted butter.

With a sharp knife, slice down the middle of the sheet. Lay a spoonful of filling at the corner and begin the triangle fold on one piece of the buttered sheet, like you’re folding a flag. Then place the triangle on the other piece and triangle-fold again.

Place on the cookie sheet and brush with more butter. Do the same with the rest of the spinach pies. You should have twelve total that fit nicely onto a cookie sheet.

Place in your pre-heated oven and bake for 25-30 minutes or until golden brown.