Appetizers
Spanakopita
Description
Our authentic Greek spanakopita uses chopped spinach but you can substitute fresh spinach if you prefer.
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 2 boxes (9 oz each) frozen chopped spinach, thawed, squeezed to drain
- 12 green onions, chopped (3/4 cup)
- 1/4 cup finely chopped fresh parsley
- Salt and pepper to taste
- 2 cups crumbled feta cheese (8 oz)
- 1 egg, slightly beaten
- 1/2 cup unsalted butter, melted
- 16 sheets frozen phyllo (filo) pastry (14x9 inch), thawed
Directions:
- Heat oven to 350°F. In large skillet, heat 2 tablespoons of the oil over medium heat. Add spinach and toss until heated. Remove from skillet; set aside.
- In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Cook onions in oil, stirring occasionally, until soft. Reduce heat to low. Stir in spinach, parsley, salt and pepper. Cook about 2 minutes longer. Remove from heat; cool. Stir in cheese and egg.
- Generously brush 13x9-inch (3-quart) glass baking dish with some of the melted butter. Place 1 phyllo sheet in dish; brush with butter. Layer with 7 more sheets, brushing each with butter before adding the next sheet. Spoon spinach mixture over top sheet. Layer with remaining 8 phyllo sheets, brushing each with remaining butter. Cut several slits in top.
- Bake 40 to 50 minutes or until golden brown. Let stand 15 minutes before cutting.
