We’ve made this one before, and each time we make it we wonder why we don’t cook with phyllo more often. Such an easy and wonderful dish filled with amazing spinach flavour, salty feta and creamy ricotta cheese. The onion and garlic adds a nice balance, and the phyllo ends up perfectly every time. Of course, buying the ready made frozen phyllo makes it a no-brainer. I can’t say I’ve attempted the phyllo-from-scratch thing… yet.
And while fresh spinach is certainly nice, frozen spinach works just as well – making it even easier.
Our friends Adam and Emily helped us out with this one as we made it for the same meal as the 40-clove chicken and baguettes, so I was a bit preoccupied. They laid out layers of dough and brushed oil like pros! It’s really handy to have someone else do all of the work on something in your own kitchen. Come over anytime, guys!
adapted from recipezaar.com
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 bunch of scallions, chopped
- 2 garlic cloves, minced (or mashed)
- 2 lbs spinach – fresh or frozen (we used 2 packages of frozen this time, which was a bit less – still turned out yummy. If you use frozen, defrost it first.)
- 1/2 cup chopped parsley
- 2 eggs
- 1/2 cup ricotta
- 1 cup feta, crumbled
- 8 sheets phyllo
- 1/4 cup more olive oil
- Preheat oven to 350°F. Oil a square baking pan. The original recipe calls for 9×9, but I typically use an 8×8 pan, and it works quite well.
- Heat 3 tbsps olive oil in a large skillet. Add onions, scallions, and garlic and cook until browned.
- Add spinach and saute until fresh spinach is limp, or frozen spinach is heated through. Set aside to cool.
- Mix eggs, ricotta, feta in a large bowl. Stir in spinach mixture.
- Lay 1 sheet phyllo into the baking pan, and brush with olive oil. Lay another sheet on top of it, and brush with more oil. Repeat until you have used 4 sheets total. The sheets will hang over the pan – that’s ok.
- Spread the spinach/cheese mixture into the pan, and fold the overhanging dough over the top. Brush with oil, and then layer the remaining 4 sheets with oil brushed after each layer. Tuck overhang into the pan to seal the filling. We kind of just folded it into itself, so the spanakopita had a little hat.
- Bake for 30-40 minutes, until golden brown.