Prep 30 mins
Cook 1 hr
Several years ago, I went to the Saints Helen and Constantine Greek Orthodox Church's Greek festival (in Richmond, Virginia). The ladies of the church got together and make a cookbook with all their handed down, traditional Greek family recipes. This is by far THE BEST spanakopita I've ever eaten!
- 14 sheets phyllo dough
- 2 (10 ounce) boxes frozen chopped spinach, cooked and drained THOROUGHLY
- 1 lb feta cheese, crumbled
- 1⁄4 teaspoon salt
- 6 eggs, well beaten
- 1 bunch green onion, chopped
- 1⁄2 bunch fresh dill, chopped (or 3/4 tsp. dried dill)
- 1 cup clarified butter
- 1 bunch parsley, chopped
- 1⁄4 teaspoon pepper
- Cook spinach and drain out as much of the water as possible.
- Crumble feta cheese into a bowl; add eggs, salt, pepper, spinach, parsley, scallions and dill.
- Mix well.
- Butter a 13 x 9 baking dish and carefully layer 7 sheets of phyllo dough in dish, buttering each sheet with melted butter.
- Add filling, spreading evenly, and lay 7 more sheets of phyllo on top, buttering with melted butter.
- Butter the top sheet very well, paying attention to the corners.
- Cut through ONLY the top layers into desired sizes; bake in a preheated 350F oven for 1 hour, or until golden and well risen.
Most excellent! I sent some with hubby for lunch and he called me at home to give me(and the recipe!) a gold star. Sadly,there was none left for him when he returned home. My daughter and I mowed through it in ONE day!