How To Make Spanokopita
Savor a creamy and flaky pie in this Greek spanokopita recipe that has a cheesy spinach filling and a crumbly phyllo crust.
Preheat oven to 350 degrees F. Lightly oil a 9x9-inch square baking pan.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute for about 2 minutes until spinach is limp. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in the prepared baking pan, and brush lightly with remaining olive oil. Lay another sheet of phyllo dough on top, brush with oil, and repeat the process with 2 more sheets of phyllo. The sheets will overlap the pan.
Spread spinach and cheese mixture into pan and fold overhanging dough over the filling. Brush with oil, then layer the remaining phyllo dough, brushing each with oil. Tuck overhanging dough into the pan to seal the filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot. Enjoy!
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