This one is for Spanakopita, which is a Spinach and Feta pie in Phyllo dough. I've had this in restaurants and thought it would be very difficult to make, but it is actually pretty easy! Another lovely Mediterranean recipe for my handsome Mediterranean husband!
|A pretty picture of Spanokopita, via|
|My Spanokopita. Just as good. I promise.|
1 tsp Olive Oil
1/2 cup Olive Oil
10-12 stalks green onion, chopped
1-1/2 bags of baby leaf spinach
5 eggs, beaten
12 oz. block/crumbled feta cheese
2 Tbsp melted butter (I used smart balance and it worked great)
12 Phyllo sheets (can be found in the frozen section of the grocery store, near the pie crusts)
- Preheat oven to 350 degrees.
- In a skillet, heat the teaspoon of olive oil. Add the onions. Saute until tender.
- Meanwhile, wash, stem, and chop the spinach. Put it in a large bowl.
- Add the sauteed onions to the bowl. Add the eggs and feta to the bowl.
- In a small bowl, combine the 1/2 cup of olive oil and the melted butter.
- Brush the sides of a 9" x 13" baking dish with the oil/butter mixture.
- Lay a piece of phyllo pastry in the pan. Brush it with the oil/butter. Repeat until 6 pieces of phyllo are laid.
- Spread the spinach mixture over the top.
- Layer 6 more sheets of phyllo over the spinach, brushing each sheet with the oil/butter mixture, as before.
- Bake for 45-60 minutes, until golden brown. Let cool a bit and cut into squares to serve.
One little fun tip:
If you have leftovers, cut into little squares, wrap each piece in plastic wrap, put in a plastic bag and freeze. Any time you need a little appetizer or something to bring to a party, pop these babies in the oven to reheat and they're just as great!
|Store for future appetizers!|