Let's get started!
Chop up your onion and saute in olive oil
Next, slice your green onions
and saute with the onions
onions with the onions
Add your spinach and stir
In a separate bowl, mix together your eggs, Feta cheese and ricotta cheese
Sure wish I had some fresh eggs from Patti to use! (hint, hint!)
The feta was not crumbled, so....
I had to crumble it myself
it's a good arm workout
(I should let Alex know about that one)
Add the ricotta cheese and the eggs
and mix well
mmm, delicious!
I don't think I would taste it at this point, wait until it is cooked
Now the fun begins
Separating the phyllo dough can be quite challenging. I used a different brand of phyllo dough and was not impressed. My suggestion would be the Athenos brand if you can find it. On your greased pan place your first sheet down. Be careful, it is quite fragile. Like I said, with this brand I had a difficult time separating the sheets. The end result was worth it, though. It would have made a very entertaining video watching me struggle with the phyllo dough. Maybe next time.
In a separate bowl, melt your butter and add a little olive oil
Using a pastry brush, paint on some of your butter/oil mixture onto the phyllo sheet
Repeat this process (phyllo sheet, butter/oil mixture)
you will put down about 7 sheets of phyllo dough
make sure you don't soak the sheets with the butter mixture, just a light brushing
Next add half of your spinach mixture and half of the egg/cheese mixture and spread out on pan
Again, start with the phyllo sheets and butter mixture (about 3 sheets)
Add the rest of the spinach and cheese mixture
end with phyllo sheets and butter mixture (about 7 or 8 sheets of phyllo)
Score your pita pie
Place in oven for about 40-45 minutes
Phyllo sheets on top will turn a golden brown
Here's the final picture
Delicious!
Here's a slice for you
Enjoy!
Kali Orexi!
Spinach Pie
Spanakopitta
3 lbs. fresh spinach, or 4 10z pkgs frozen spinach (thawed)
2 Tablespoons olive oil
2 large onions, chopped
2 bunches of scallions, finely chopped
1/2 cup fresh parsley (chopped)
1/2 cup dill, chopped
4 eggs
1/2 lb Feta cheese, crumbled
1/2 lb ricottta cheese
2 Tablespoons olive oil
2 Tablespoons butter, melted
16 sheets of phyllo dough
If you are using fresh spinach, remove the stems (and discard) and wash the leaves. Cut up spinach and place in a colander so water can drip out (you want spinach to be dry). If you are using frozen spinach, place in a colander to drain.
Heat oil in a frying pan and saute the onions until soft (not brown!). Add spinach, parsley and dill and cook, stirring for about 5 minutes. Remove from heat and let cool.
Beat eggs, add cheeses and mix well.
Combine olive oil with melted butter. Grease a 9 x 13" baking dish. Take one phyllo sheet and put on baking dish and brush with the oil/butter mixture. Continue this process for 7 sheets of dough. Pour in half of spinach mixture and spread to around to ends of pan. Put half of the cheese mixture on top and spread evenly over spinach mixture. Fold the overhanging sides of phyllo to inside and brush with butter/oil mixture.
Top with 3 more sheets of phyllo dough, brushing each one with your butter/oil mixture. Pour the rest of the spinach mixture and spread evenly. Pour the rest of the cheese mixture and spread evenly in pan.
Top with the rest of your phyllo dough (about 7 sheets), remembering to brush each layer with the butter/oil mixture. Use a knife to score the pie. Bake in a preheated oven, 350 degrees for 40-45 minutes, until golden brown.
