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Spanakopita Recipe




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Magical Recipes Factoid - Did you know that Spanakopita is a traditional Greek savory pastry. It is made with phyllo dough and cut in triangles, and the interior may be filled with cooked spinach and onions. For a heartier version of spanakopita, feta cheese may also be added. This tasty dish may have originated over 400 years ago, and may have been introduced during the Turkish occupation of Greece. A Turkish dish, ispanaki, is almost identical in presentation, though it sometimes has scallions added. Spanakopita is better known as a Greek food, however, and one will find it served in most Greek restaurants outside of Greece, as well as in virtually all restaurants in Greece. Chefs and food historians credit Epirus, Greece with the most delicious spanakopita.

Yield:

6 servings

Ingredients

  1. 3 TB olive oil
  2. 1 Large onion, finely chopped
  3. 2 Garlic cloves, minced
  4. 2 pounds spinach, stemmed and coarsely chopped
  5. 2 eggs, lightly beaten
  6. 1/2 Cup ricotta cheese
  7. 1 cup feta cheese, crumbled
  8. 1/2 cup thinly slice green onions
  9. 1/2 cup finely chopped parsley
  10. Salt and pepper to taste
  11. 8 sheets phyllo dough
  12. 1/4 cup olive oil

Directions

  1. Preheat the oven to 350 degrees F.
  2. Lightly oil a 9-inch square baking pan.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Saute the chopped onion and garlic until soft but not browned.
  5. Stir in spinach and cook until all the water from the spinach has evaporated, about four minutes.
  6. Remove from heat and set aside to cool.
  7. In a medium bowl, mix together eggs, ricotta and feta.
  8. Stir in cooled spinach mixture, the green onions and parsley.
  9. Season to taste with salt and pepper.
  10. Lay 1 sheet of phyllo dough in prepared baked baking pan, place another sheet of phyllo dough on top and brush with olive oil.
  11. Repeat process with two more sheets of phyllo. The phyllo dough will overlap the pan.
  12. Spread spinach and cheese mixture into pan and fold overhanging phyllo over filling.
  13. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil.
  14. Fold overhanging phyllo into pan and brush with a final coat of oil.
  15. Bake in preheated oven for 30-40 minutes, or until golden brown.
  16. Cut into squares and serve warm.
  17. Take a swig of Ouzo to celebrate the fact that you made it through the entire recipe.

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