Appetizer
Spanakopita
Recipe by: Penny McEntee Cuisine: Greek
Servings: 12
Prep Time: 20 min Cook Time: 60 min
Ingredients:
Directions:
For Filling -
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Preheat oven to 325°F Squeeze out any excess water from the spinach In a pan, brown onions and garlic - once done, let cool Thoroughly mix and combine all the filling ingredients Unroll phyllo sheets and place in between two slightly damp kitchen towels Prepare a 9 1/2 x 13" baking dish by brushing the bottoms and sides with olive oil Assemble the spanakopita Line baking sheet with two sheets of phyllo, letting them cover over the sides and brush with olive oil Add two more sheets in the same manner and brush with olive oil, repeat until 2/3 of the phyllo dough is used
1 medium onion, chopped
1 bunch of green onions, chopped 2 cloves of garlic, minced 16 oz. frozen, chopped spinach, thawed and well drained 1/2 cup chopped fresh parsley 1 cup feta cheese, crumbled 1/2 cup ricotta cheese 2 large eggs, lightly beaten 1 package (16 oz.) phyllo dough 1 cup of olive oil, more if needed Pastry brush
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For Crust -
Directions continued on next page
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