Spanakopita
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1 (17 ounce) package phyllo dough
- 4 large onions
- 4 (10 ounce) packages frozen spinach
- 1 cup fresh dill
- 3 bunches scallions
- 1⁄2 cup parsley
- 1⁄4 teaspoon salt
- 8 eggs
- 1⁄2 cup parmesan cheese
- 1 lb feta cheese
- 2 1⁄2 cups butter
directions
- Grease two large baking pans.
- Defrost spinach squeeze out the liquid and reserve in colander.
- In a large saucepan skillet, saute onions and scallions in one stick of butter.
- Add dill and parsley and saute mixture until golden five minutes. Add the spinach and 1/4 teaspoon salt and saute the mixture for ten minutes. Transfer the mixture to a large bowl.
- Stir in feta cheese crumbled and 1/2 cup freshly crumbled parmesan cheese. In another bowl beat eggs until they are frothy and fold them into the mixture.
- Have the phyllo leaves ready with four sticks of butter melted.
- *Set up your work area carefully. It's a process but so worth it.
- *Have a damp tea cloth ready for your phyllo dough.
- Brush five of the leaves with melted butter. Cover the other phyllo leaves with a damp cloth to keep from drying out.
- Spread 1/5 of the mixture along one edge of the phyllo. Fold in the sides and roll.
- Place on a greased baking sheet and brush with butter.
- *You can freeze at this point.
- Bake at 350 degrees for one hour.
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RECIPE SUBMITTED BY
I am all about entertaining, good food, great people, lovely music to suit the moment, the whole enchilada. Reading recipes when I am at a loss as to what to do, makes me happy. Love to walk, swim for hours, slow dance, salsa, ski when I am out West, and cherish family and friends.