Spanakopita

By Christine Cushing
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SERVES
8
 TO
10
TOTAL TIME

Ingredients

  • ½ cup extra virgin olive oil
  • 1 bunch green onions, chopped
  • ½ bunch fresh dill chopped or to taste
  • 1 box frozen spinach , thawed
  • pinch freshly grated nutmeg
  • 8 ounces good quality Greek feta, crumbled 225 gram
  • ½ cup smooth ricotta cheese, 125 milliliters
  • 2 eggs, beaten
  • 1 package 8 ounces 225 gram store bought phyllo, at room temperature, ideally
  • cracked black pepper

Directions

  1. Heat two tablespoons oil ( save the rest for brushing phyllo ) in a saucepan and add onion, spinach and dill and toss on high for three minutes, until onions soften and liquid has evaporated.  Remove and cool. Combine the cooled spinach mixture with feta, ricotta, eggs , nutmeg, salt and pepper. Set aside.
  2. Pre heat oven to 350 D , with convection setting if you have it.
  3. Brush a 13x 9 inch baking dish with olive oil.  Lay sheets of phyllo , in the dish, allowing remainder to hang over edge, in all four sides of dish,   drizzling with a little olive oil after each sheet is placed in.  You are creating a little parcel that you will eventually fold overhanging leaves into middle once filled. Use two out of the three of phyllo for this part.
  4. Pour filling into the middle of the dish and fold overhanging leaves into centre one at a time , closing parcel.  Top with remaining leaves of phyllo , one at a time, brushing with olive oil after each sheet it layed. Tuck excess phyllo under itself after each addition to prevent leaves from burning.  
  5.  Score the top portion of phyllo into three long strips, but do not cut all the way through the bottom layer.  Brush with olive oil and sprinkle with a little water or mist.
  6. Bake at 350 D on lower third of oven for 40-45 minutes or until golden brown and crisp.  Cool slightly and cut into squares and serve warm or at room temperature.

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