Virginia's Excellent Greek Spanakopita

Recipe by HeatherFeather
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Defrost, drain, and squeeze the spinach dry as possible and set aside.
  • Heat a large skillet and add oil.
  • Saute onion for a few minutes, just until they begin to get translucent, not brown.
  • Add scallions and saute a few minutes longer.
  • Add parsley and dill and saute for a few seconds.
  • Season with pepper (she poured some into the cap of the pepper jar and dumped it in- she said approximately 1 tsp).
  • Combine lightly beaten eggs, spinach,feta,Parmesan cheese, and the onions mixture in a large bowl, mixing gently until combined.
  • Using a pastry brush,very lightly butter a large jelly roll pan (approx 11"x14")- it should be a large rectangular shape with fairly low sides.
  • Set a sheet or two of phyllo pastry into the pan to evenly cover the bottom, and then brush very lightly with butter (she said to not go overboard with the butter).
  • Repeat until you have 10 layers of pastry in the pan (if using #4 thickness; if using the thicker #7 size, then make 1 or 2 fewer layers).
  • Spread spinach mixture evenly in the pan.
  • Preheat oven to 300°F.
  • Meanwhile, layer another 10 layers of phyllo pastry on top, as before, folding and tucking in edges at the corners as you go.
  • Using a clean spray bottle filled with some cold water, lightly mist surface- this will produce a crispy top layer.
  • Using a sharp knife, cut into 24 squares.
  • Bake in the preheated oven for about 1 hour.
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