Spanakopita
Serves 20-25
Ingredients
Spinach Filling
- 3 lbs spinach, washed, dried & refrigerated overnight
- 1 sweet white onion, chopped
- 1½ lbs crumbled feta cheese (liquid, if any in the container, drained)
- 8-10 large eggs, beaten
For Layering
- 1 box phyllo dough, thawed to room temperature
- 2 sticks unsalted butter, melted
- 1 tbsp olive oil
Equipment
- Greek tapsi (traditional Greek baking pan) or 9” x 13” baking dish
- pastry brush
How-to
Make Spinach FillIng
- Remove stems from spinach and roughly chop. Place in a large bowl or pan
- Add the chopped onion and mix in with clean hands
- Mix in the crumbled feta cheese
- Pour the beaten eggs over the spinach, onions and feta and mix well. Set aside until assembly of the dish
Assemble & Bake
- Preheat oven to 350º
- Remove phyllo dough from freezer or refrigerator and thaw to room temperature
- Mix olive oil into melted butter
- In a large, round aluminum pan (or traditional Greek pan), layer 8-10 sheets of phyllo dough on the bottom of the pan, brushing each layer with the butter/olive oil mixture, except for the last layer. If layering in a round tapsi, alternate the direction that you lay the phyllo, every other layer so that the filling is covered
- Add half of the spinach mixture and spread evenly
- Layer 4-6 sheets of phyllo dough atop the spinach mixture, brushing each layer with the butter/oil mixture, except for the top layer of phyllo
- Add the other half of the spinach mixture and spread evenly
- Layer 8-10 pieces of phyllo, brushing each to ensure a crispy top (be sure to liberally add the butter/oil to the top layer of phyllo this time!)
- Bake 60 minutes or until a light, golden-brown. Let cool on the stove top and do not cover with aluminum foil
- When cooled to room temperature, cut into squares and reheat to serve hot, or serve as-is at room temperature