Spanakopita is a Mediterranean classic. If you haven’t tried it before, it’s a savory Greek pie constructed of crispy layers of phyllo dough that are filled with a delicious spinach and feta mixture. Serve it as an appetizer or a side dish to any meal. Like every recipe though, the ingredients you use are key – be sure to get good quality feta and use Seal the Seasons spinach for maximum flavor.
- 2 Pound Seal the Seasons Frozen Spinach
- 1 large onion, chopped
- 1 bunch green onions, chopped
- 2 cloves garlic, minced
- ½ cup chopped fresh parsley
- 2 large eggs eggs, lightly beaten
- ½ cup ricotta cheese
- 1 cup crumbled feta cheese
- 8 sheets phyllo dough
- ¼ cup olive oil
- Olive oil or butter for sauteéing
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×9 inch square baking pan.
Thaw spinach and drain well to remove excess water
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture.
Layer 4 sheets of phyllo dough in prepared baking pan, brushing each sheet lightly with olive oil before placing the next one down. 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 minutes, until golden brown. Cut into triangles and serve.