I absolutely love spanakopita, but I’m so picky when it comes to spinach and feta. I don’t like either of these things separately, so when a spanakopita recipe calls for too much of either, I’m not a fan.
So I decided to search for a recipe and experiment with making my own. I’m pretty pleased with this recipe, and I hope you enjoy it too!
- 3 tablespoons olive oil
- 1 cup finely chopped onion
- 5 scallions, trimmed and finely chopped
- 2 tablespoons minced garlic
- 2 pounds baby spinach (32 oz)
- 2 large eggs
- 6 oz (1 1/4 cups) crumbled feta
- 1/2 cup grated Parmesan
- 1/2 cup chopped parsley
- 1/2 cup unsalted butter (1 stick)
- 8 sheets frozen phyllo dough, thawed and halved crosswise
- In a large pot, heat oil over medium heat. Add onion, scallions and garlic. Season with salt and pepper and cook, stirring occasionally until softened, 5 minutes.
2. In batches, stir in spinach until wilted, about 3 minutes. Season with salt and pepper.
3. Strain spinach mixture through a sieve, or press between paper towels, to prevent a soggy crust. Transfer to a large bowl and cool for 5 minutes.
4. Add egg, feta, Parmesan and parsley and stir until combined.
5. Heat oven to 375 degrees. Lightly grease a 9 x 13 inch pan with butter.
6. Lay one 1/2 sheet of phyllo dough in baking dish. Using a pastry brush, brush dough with butter. Repeat 7 more times to form crust.
7. Spread spinach mixture evenly over crust. Brush one 1/2 sheet of phyllo dough with butter and lay on top of filling, butter side up. Repeat with remaining 7 sheets of dough.
8. Using a serrated knife, lightly score top layer of dough into squares. Bake until crust is lightly golden and filling is heated through, about 1 hour. Serve warm.
Source: New York Times