Cheesy Spanakopita
photo by LucyS-D
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 4 lbs fresh spinach, cleaned and stemmed or 4 lbs frozen spinach, thawed and drained
- 6 large eggs, beaten lightly
- 1 cup chopped green onion
- 1 cup shredded mozzarella cheese
- 1⁄2 cup fresh grated parmesan cheese
- 8 -10 ounces crumbled feta cheese (Greek feta, if possible)
- 1⁄4 cup olive oil
- 1⁄4 cup chopped fresh dill
- 1⁄4 teaspoon fresh ground black pepper
- 1 (1 lb) box of commercially made frozen phyllo dough, thawed
- 8 ounces unsalted butter, melted with olive oil
- 1⁄2 cup olive oil
directions
- If using fresh spinach: cook the cleaned spinach in a large pan, covered, for about 3-5 minutes or until tender (do not add water!).
- Drain well and chop coarsely.
- Put in a large mixing bowl, or the bowl of your mixer.
- If using frozen spinach: using your hands, squeeze the thawed spinach to remove as much moisture as possible.
- Put in a large mixing bowl, or the bowl of your mixer.
- Add the remaining ingredients through and including the black pepper to the bowl and mix until thoroughly combined.
- Set aside.
- Get out a large 13x9x2-inch metal baking pan.
- Unroll the phyllo onto a slightly damp kitchen towel, cover with a piece of plastic then another towel (you need to keep the phyllo from drying out while you work with it or you will have phyllo crumbs).
- Brush the entire interior surface of the pan with the olive oil/butter mixture.
- Place one sheet of phyllo into the pan.
- If it is too big, don't worry- just fold over the excess edges into pan.
- Brush with butter/oil.
- Continue until you have 5 sheets of phyllo.
- Carefully spread 1/4 of the spinach mixture on top.
- Continue layering the phyllo, buttering each sheet, and the spinach, making sure you end up with at least 4 layers of phyllo on top.
- Brush the top with the remaining butter/oil, then bake at 350°F for 1 hour or until golden brown.
- Let cool in the pan for at least 15 minutes before cutting and serving.
- Serve with creme fraiche or sour cream on the side.
- This dish tastes better the next day, so you can make it ahead and cook it the day you plan to serve it.
- Is good hot or room temperature; Freezes very well; No need to thaw prior to reheating.
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Reviews
-
Love this. Spanakopita is my favorite food, ever, and I *really* liked the flavor in this. I had to use dried dill, but otherwise made as is. I really liked the flavor the green onion gave this. The only thing I'd do differently next time is not bother with all the layers of phyllo other than a top crust and a bottom crust, because the phyllo kind of "melted" into the filling and couldn't really be tasted anyway.
RECIPE SUBMITTED BY
P48422
United States