Mediterranean 50 min

Spanakopita

Name: Spanakopita
Total time: 50 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 lb phyllo dough, thawed; 2 lbs fresh spinach, blanched, squeezed dry, and chopped; 12 oz feta cheese, crumbled; 1 cup ricotta cheese; 4 eggs, beaten; 1 large yellow onion, finely diced; 4 green onions, thinly sliced; 3 cloves garlic, minced; 3 tablespoons olive oil; 1/4 cup fresh dill, chopped; 1/4 cup fresh parsley, chopped; 1/4 teaspoon nutmeg; Black pepper to taste; 1 cup (2 sticks) unsalted butter, melted

vegetariancomfort-food

Ingredientsfor 2

310

Cal

12g

Protein

24g

Carbs

19g

Fat

11 lb phyllo dough, thawed
22 lbs fresh spinach, blanched, squeezed dry, and chopped
312 oz feta cheese, crumbled
41 cup ricotta cheese
54 eggs, beaten
61 large yellow onion, finely diced
74 green onions, thinly sliced
83 cloves garlic, minced
93 tablespoons olive oil
101/4 cup fresh dill, chopped
111/4 cup fresh parsley, chopped
121/4 teaspoon nutmeg
13Black pepper to taste
141 cup (2 sticks) unsalted butter, melted

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Instructions

1
Heat olive oil in a pan over medium heat. Sauté onion and garlic for 5–7 minutes until soft. In a large bowl, combine the cooked spinach (squeezed very dry — excess moisture will make soggy pastry), sautéed onion, feta, ricotta, eggs, dill, parsley, nutmeg, green onions, and black pepper. Mix well.
2
Butter a 9x13 baking dish. Layer 8 sheets of phyllo in the bottom, brushing each generously with melted butter. Spread filling evenly over phyllo. Layer remaining phyllo sheets on top, buttering each one as you go.
3
Score the top layers (not all the way through) into squares or triangles with a sharp knife. Bake at 375°F for 45–50 minutes until deeply golden brown and crispy. Let cool 15 minutes before cutting along score lines. Serve warm or at room temperature.