Ingredients:
For the Filling:
1 pound fresh spinach, washed and chopped
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 cup feta cheese, crumbled
1/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
2 large eggs, beaten
Salt and freshly ground black pepper, to taste
Olive oil for sautéing
For the Phyllo Dough Layers:
1 package phyllo dough (16 sheets), thawed
1/2 cup unsalted butter, melted
Directions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3 minutes.
Add the chopped spinach to the skillet and cook until it wilts and any excess moisture evaporates, about 5-7 minutes. Remove from heat and let it cool.
In a large bowl, combine the wilted spinach, chopped dill, chopped parsley, crumbled feta cheese, ricotta cheese, grated Parmesan cheese, and beaten eggs. Mix well. Season with salt and black pepper to taste.
Brush a sheet of phyllo dough with melted butter and place it in the bottom of the greased baking dish. Repeat with 7 more sheets, layering each sheet and brushing with butter.
Spread the spinach and cheese mixture evenly over the phyllo dough layers.
Continue layering the remaining phyllo sheets on top of the spinach mixture, brushing each sheet with melted butter. Fold any excess dough around the edges to seal the pie.
Using a sharp knife, carefully score the top phyllo layer into squares or diamonds. This will make it easier to serve after baking.
Bake in the preheated oven for 45-50 minutes or until the Spanakopita is golden brown and crisp.
Remove from the oven and let it cool for a few minutes before cutting along the scored lines.
Serve the Spanakopita warm or at room temperature. Enjoy!
By Chrestina
Prep Time: 30 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 20 minutes
Kcal: 220 kcal | Servings: 8 servings
