Spanakopita Recipe
An empty belly is a great cook and Spanakopita is a great way to fill it. It is a Greek kitchen discovery, which is served as Main Dish across the world. The most important ingredient in Spanakopita is Vegetable. You need to try this Spanakopita just once! You'll certainly remain loyal to it forever!
Ingredients
6 tablespoons margarine or butter
1 jumbo onion diced
4 packages frozen chopped spinach, thawed and squeezed dry
1 package feta cheese, crumbled
1 cup part skim ricotta cheese
1/2 cup chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
3 large eggs
10 sheets fresh or frozen phyllo
Directions
In 12 inch skillet, melt 2 tablespoons margarine or butter (1/4 stick) over medium high heat until hot.
Add diced onion and cook until tender and lightly browned, about 15 minutes, stirring occasionally.
Transfer onion to large bowl.
Stir in spinach, feta, ricotta, dill, salt, pepper, and eggs until combined. (You can prepare the recipe a day in advance up to this point. If not using filling right away, cover and refrigerate.)
Melt remaining 4 tablespoons margarine or butter (1/2 stick).
Preheat oven to 400°F.
Remove phyllo from package; keep covered with plastic wrap to prevent drying out.
Lightly brush bottom and sides of 11" by 7" glass baking dish with some melted margarine or butter.
On waxed paper, lightly brush 1 phyllo sheet with some melted margarine.
Place phyllo in baking dish, gently pressing phyllo against sides of dish and allowing edges to overhang sides.
Lightly brush second sheet with some melted margarine; place over first sheet, pressing gently.
Repeat layering with 3 more phyllo sheets.
Spread spinach filling evenly over phyllo in baking dish.
Fold overhanging edges of phyllo over filling.
Cut remaining 5 phyllo sheets crosswise in half.
On waxed paper, lightly brush 1 phyllo sheet with some melted margarine.
Place on top of filling.
Repeat with remaining cut phyllo, brushing each sheet lightly with remaining margarine.
Bake Spanakopita 35 to 40 minutes, until filling is hot in the center and top of phyllo is golden.
Add diced onion and cook until tender and lightly browned, about 15 minutes, stirring occasionally.
Transfer onion to large bowl.
Stir in spinach, feta, ricotta, dill, salt, pepper, and eggs until combined. (You can prepare the recipe a day in advance up to this point. If not using filling right away, cover and refrigerate.)
Melt remaining 4 tablespoons margarine or butter (1/2 stick).
Preheat oven to 400°F.
Remove phyllo from package; keep covered with plastic wrap to prevent drying out.
Lightly brush bottom and sides of 11" by 7" glass baking dish with some melted margarine or butter.
On waxed paper, lightly brush 1 phyllo sheet with some melted margarine.
Place phyllo in baking dish, gently pressing phyllo against sides of dish and allowing edges to overhang sides.
Lightly brush second sheet with some melted margarine; place over first sheet, pressing gently.
Repeat layering with 3 more phyllo sheets.
Spread spinach filling evenly over phyllo in baking dish.
Fold overhanging edges of phyllo over filling.
Cut remaining 5 phyllo sheets crosswise in half.
On waxed paper, lightly brush 1 phyllo sheet with some melted margarine.
Place on top of filling.
Repeat with remaining cut phyllo, brushing each sheet lightly with remaining margarine.
Bake Spanakopita 35 to 40 minutes, until filling is hot in the center and top of phyllo is golden.
