Spanakopita (Greek Spinach Pie) Good Recipes

Sunday, November 3, 2019

Spanakopita (Greek Spinach Pie)

"This is an proper, really rich pie full of spinach, onions, cheeses and herbs which can be all enfolded by crispy, flaky phyllo dough."

Ingredients :

three tablespoons olive oil
1 big onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
half of cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
eight sheets phyllo dough
1/4 cup olive oil

Instructions :

Prep : 30M	Cook : 5M	Ready in : 1H30M

Preheat oven to 350 tiers F (a hundred seventy five degrees C). Lightly oil a 9x9 inch square baking pan.
Heat three tablespoons olive oil in a huge skillet over medium warmness. Saute onion, inexperienced onions and garlic, till gentle and gently browned. Stir in spinach and parsley, and preserve to saute until spinach is limp, about 2 mins. Remove from heat and set apart to cool.
In a medium bowl, blend together eggs, ricotta, and feta. Stir in spinach combination. Lay 1 sheet of phyllo dough in organized baking pan, and brush lightly with olive oil. Lay some other sheet of phyllo dough on top, brush with olive oil, and repeat manner 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.
Bake in preheated oven for 30 to 40 mins, till golden brown. Cut into squares and serve even as hot.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, cook it lightly, and make smooth-up easier.

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