Spanakopita

Recipe for Spanakopita

Ingredients:

• 16 oz phyllo dough, thawed
• 1 lb spinach, washed and chopped
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 200 g feta cheese, crumbled
• 2 eggs, lightly beaten
• 1/4 cup olive oil, plus extra for brushing
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Appliances and Special Utensils:

• Oven
• Large skillet
• Mixing bowl
• Baking dish (approximately 9×13 inches)
• Pastry brush
• Sharp knife

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Prepare the spinach mixture:
   • Heat a little olive oil in a large skillet over medium heat.
   • Sauté the onion and garlic until soft and translucent.
   • Add the spinach to the skillet and cook until it wilts and the excess moisture has evaporated. Remove from heat.
   • Once the spinach mixture is cool enough to handle, mix in the feta cheese, eggs, dill, parsley, salt, and pepper in a large mixing bowl. Set aside.
3. Assemble the spanakopita:
   • Brush the bottom and sides of the baking dish with olive oil.
   • Lay a sheet of phyllo dough in the baking dish, and brush it with olive oil. Repeat with half of the phyllo sheets, brushing each with olive oil before adding the next, to build up layers.
   • Spread the spinach and cheese mixture evenly over the phyllo layers.
   • Layer the remaining phyllo sheets on top of the filling, brushing each sheet with olive oil, including the top layer.
   • Using a sharp knife, score the top layers of phyllo into squares or triangles to make it easier to cut after baking.
4. Bake:
   • Place the dish in the preheated oven and bake for about 40-45 minutes, or until the phyllo is golden brown and crisp.
5. Serve:
   • Allow to cool slightly before cutting through the scored lines.
   • Serve warm or at room temperature.

Enjoy your homemade spanakopita, a flavorful and satisfying dish perfect for any occasion!