Well apparently we are just getting the week off to a Greek start. Yesterday was Greek Meatballs and now today I’m sharing Spanikopita.
Phyllo dough is a little tricky to work with, don’t worry if it tears a little or crumbles some, you can always add another layer. Be sure to keep it covered with a towel when not using to help keep it from drying out.
I imagine this would be a great freezer to oven dish. Prepare it ahead of time, maybe let it thaw (or just cook it a little longer if frozen) and stick it in the oven on a busy night for dinner. I’m not a huge casserole fan so it sounds like a much better option to me.
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1lb frozen spinach, thawed and drained
- ¼ cup fresh parsley, chopped
- 2 eggs
- ½ cup ricotta
- 1 cup crumbled feta
- 10 sheets phyllo dough
- olive oil cooking spray
- Preheat oven to 350 degrees. Grease a 8×8 square glass baking dish.
- Heat olive oil in skillet over medium heat. Saute onion, green onion until soft. Add garlic and cook an additional 2 minutes. Stirring frequently.
- In a medium bowl, mix together spinach, parsley, and onions. Let cool. Add eggs, ricotta, and feta. Stir to combine.
- Layer 1 sheet of phyllo at a time, spray with olive oil spray between each layer. Layer 6-8 on the bottom, letting it hang over the edges of the pan. Spread spinach mixture evenly over the top and fold edges over. Layer 2 more sheets, spraying olive oil between each layer and tuck the edges into the pan to seal.
- Bake 40 minutes, until golden brown.
Approx cost per serving: $ 1.67