- 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
STEP 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×9 inch square baking pan.
STEP 2: Thaw spinach and drain well to remove excess water
STEP 3: Saute onion, until soft. Add green onions, garlic, parsley and spinach and continue to sauteé until everything is soft and well combined. Remove from heat and set aside to cool.
STEP 4: In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture.
STEP 5: 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.
STEP 6: Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into triangles and serve.