We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Spanakopita
0 Likes
Prep Time:
60 minutes
60 minutes
Cook Time:
50 minutes
50 minutes
Total Time:
110 minutes
110 minutes
Irresistible spanakopita pie with spinach, feta, and savory cheeses baked in flaky phyllo dough - a must-try dish!
Ingredients:
- 3 (10 ounce) packages frozen chopped spinach, thawed and drained
- 1 tablespoon vegetable oil
- 1.5 cups finely chopped onion
- 8 ounces feta cheese, crumbled
- 1.25 cups shredded Swiss cheese
- 0.75 cup grated Parmesan cheese
- 2 eggs, beaten
- 0.25 cup chopped fresh parsley
- 1 dash ground cinnamon
- 1 cup butter, melted
- 1 (16 ounce) package phyllo dough
Instructions:
- Preheat the oven to 375°F (190°C).
- Steam spinach until tender over 1 inch of boiling water. Drain and press out excess water. In a large skillet over medium heat, sauté onion until tender but not browned. Add spinach and cook until moisture evaporates. Cool to room temperature.
- Combine a delicious mix of feta cheese, Swiss cheese, Parmesan cheese, eggs, fresh parsley, and a hint of cinnamon in a large bowl. Gently fold in the flavorful spinach and onion mixture.
- Prepare the 17x11-inch jelly roll pan by generously brushing it with butter. Lay down 1 sheet of dough in the bottom of the pan and brush it with butter. Spread the spinach and cheese mixture evenly over the dough. Repeat the layering process with the remaining dough, remembering to brush every other sheet with butter. Tuck the edges of the dough under neatly. Brush the top sheet with butter and use a sharp knife to score the top layer into diamond shapes.
- Bake in a preheated oven until beautifully golden brown, about 40 minutes.