Spanakopita
The classic Greek spinach pie recipe
Ingredients
- 12 sheets Phyllo dough
- 1/2-3/4 cup Butter, melted
- 1 1/2-2 lbs Fresh spinach (one large bag)
- 1 cup scallions, minced
- 2 tbsp Fresh parsley, minced
- 1 tbsp Fresh dill, minced
- 1 cup Ricotta cheese
- 1 1/2 cups Crumbled feta cheese
- 3 tbsp Grated Parmesan cheese
- 1/4 tsp grated nutmeg
- 1/2 tsp Fresh ground black pepper
- 2 Eggs, lightly beaten
Instructions
- 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. 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. 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. Serve hot or warm.
