Spanakopita

Many years ago my friend GG gave me this recipe.  I have made it many times, even trying variations.  No matter how I make it, it always proves to be a big hit.  It serves a big or small crowd and if you have leftovers, even better the next day reheated.  It is not hard to make and can be made ahead of time, a day or two, baked then covered with foil and kept in the fridge and reheated the day you need it.

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This is homemade phyllo dough.  Which I purchase in a Greek Deli. It is a little thicker then the regular phyllo you would purchase in the grocery store.  You can use the regular phyllo which is super thin but I much prefer the texture of the homemade one.

Now I must apologize because for the next step I forgot to take pictures because I was in such a hurry, but I will explain how to do it.  In a fry pan add 3-4 tablespoons olive oil, heat it and add a chopped onion, grated garlic (optional), and chopped mushrooms (optional).  When I make it for the grandchildren I omit the mushrooms because our granddaughter does not like them.  When these veggies are soft remove them from the heat and cool.

st george ont 019In a large bowl mix together 2 containers of ricotta cheese, 1 container of spinach which has been defrosted, squeezed and chopped, approximately 3 to 4 cups of feta cheese crumbled.  Next add about 1/4 cup of finely chopped dill and a palm full of parsley.  Finally add 4 beaten eggs and 1 teaspoon salt and pepper.  Mix until all the ingredients are well blended.

st george ont 039Place one sheet of phyllo onto the pan and brush with melted butter.

st george ont 040Onto the phyllo sheet place a thin layer of the cheese filling.  Maybe 3-4 large spoonfuls.  It should nicely cover the dough. Now smooth it out to completely cover the phyllo dough.

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Repeat these steps until the phyllo and the filling are used up.  Your top layer should be just a layer of the phyllo brushed with butter.  Tuck the edges nicely down into the pan.  Place into the oven and bake at 350 degrees covered with foil, for approximately 1-2 hours.  I remove the foil half way through baking to brown. the top.

This smells and tastes so good.  You will LOVE it!

ENJOY!

RECIPE

INGREDIENTS

2-300 gram Containers Of Ricotta Cheese

3-4 cups Of Feta Cheese Crumbled

1 Box Of Frozen Spinach, Squeezed And Chopped, Approximately 1 Cup More If You Like

2 cups Mushrooms, Chopped

1 Onion, Chopped

2 Grated Garlic Cloves, Optional

4 Eggs

1/4 cup chopped Dill

Palm Full Chopped Parsley

1 Package Of Phyllo Dough

1/4 – 1/2 Pound Melted Butter

PREPARATION

Into a large bowl mix together your cheeses, spinach, mushrooms, onions, dill, parsley and eggs.

Melt your butter and place a sheet of phyllo dough into a pan just a little larger than a 9×13.  Butter the dough and place cheese mixture on it.  Repeat with each layer until your dough and filling are used up.

Tuck your edges into the pan creating a crusted flaky edge when baked.  Brush top layer with butter, cover with foil and bake.  After 1 hour uncover insert a small spoon into the center and break off a Iittle, taste to see how hot it is.  If it is really hot then it should be ready, but you must still brown your top. at this point if it is baked and hot in the middle, turn down the oven to 325 degrees leave uncovered and bake untill golden.  Or leave for the next hour uncovered if it is not fully baked, testing at different intervals to see if it is baked.  If you find your top is turning really golden before it is done place foil back on for the remainder of the cooking time.

When it is finished you can let it rest awhile and then cut into desired pieces.

Don’t be afraid to make this.  It is really simple and is awesome when finished!

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