Spanikopita
Ingredients
- 1 tbls olive oil
- 1 small onion, finely diced
- 1 lb bag of spinach
- salt and pepper
- 1/4 teas nutmeg
- 4 ounces feta cheese, crumbled
- 1 egg, beaten
- 3 tbls ricotta
- phyllo pastry dough
- 3 tbls melted butter
Directions
- Steam spinach, drain and dry on paper towels. Saute onions in olive oil. Combine in bowl with nutmeg, salt and pepper, feta, egg and ricotta.
- Melt butter and brush on 9 X 13 pan.
- Lay in first layer of phyllo, brush with butter, add second layer, brush with butter, and so on until you have 4-6 layers.
- Add 1/2 of the spinach mixture. Layer on 4-6 sheets of phyllo, buttering between each layer.
- Add remaining spinach mixture and top with 4-6 sheets of phyllo buttering again between layers.
- Bake in 400F oven for 30 minutes or until phyllo is lightly golden.
Comments:
Frozen spinach may be used but must be defrosted and squeezed dry.
