Spanakopita
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Servings
12 servings
Ingredients
- 2 tablespoonsextra-virgin olive oil
- 2 cupschopped onion
- 1/4 cupchopped green onion
- 3 clovesgarlic -- minced
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- 2 poundsbaby spinach -- rinsed well and chopped
- 1 cupchopped mint leaves
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- 2 large eggs
- 1/2 cupfresh ricotta or plain Greek yogurt
- 1 cupcrumbled feta
- 1 1/2 teaspoonsKosher salt
- 1 teaspoonfreshly ground black pepper
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- 8 ouncesphyllo dough sheets -- about 20
- 1/4 cupextra-virgin olive oil (up to 1/2 cup)
Nutrition Facts
Per Serving (serves 12 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 375º F and lightly oil a 9x13 inch baking pan.
- 2
Heat 3 tablespoons olive oil in a large skillet over medium heat. SautÈ onion, green onions and garlic, until soft and lightly browned. Stir in spinach and mint, and continue to sautÈ until spinach wilts, about 5 to . Remove from heat and set aside to cool and drain in a colander set over a bowl.
- 3
In a medium bowl, mix eggs, ricotta, and feta. Stir in the spinach mixture. Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat the process with four more phyllo sheets. To encase the filling, lay six sheets half in the pan, draping the other half out of the pan, completely covering the pan's outer edges.
- 4
Spread spinach and cheese mixture into the pan and fold overhanging dough over the filling. Brush each sheet with oil as you go. Then, lightly scrunch together and lay the remaining eight sheets of phyllo dough on top, brushing each with oil. Brush the entire top with oil.
- 5
Bake in preheated oven for 40 to , until golden brown. Cool for , cut into squares, and serve.
Chef's Notes
Copyright: Chef Laura Bonicelli