Spanakopita
Spinach, onion, herbed Feta cheese in between layers of Phyllo dough create an easy and delicious Spanakopita that makes plenty to serve everyone.
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Ingredients
- 1 package of phyllo dough thawed
- 2 16- ounce packages of frozen spinach thawed
- 1 very large sweet onion minced
- 3 packages of tomato & basil spiced feta cheese
- 1 cup olive oil + 2 tablespoons
- 5 eggs
- 8 tablespoons 1 stick unsalted butter, melted
Instructions
- Preheat oven to 350 degrees F.
- Heat large pot on stove top on medium high heat.
- Put in the 2 tablespoons of olive oil, add minced onion and sauté until soft.
- Add spinach and mix together.
- Remove from heat and set aside to cool.
- In a large bowl, beat eggs.
- Add remaining cup of olive oil and crumbled feta cheese.
- Combine cooled, cooked spinach mixture with egg mixture
- Brush a small amount of melted butter on bottom of a 9 x 13-inch baking dish.
- Place three pieces of Phyllo dough into the bottom of the baking dish.
- Brush gently with melted butter (don’t be shy, but don’t overdo). Continue with process until half of the Phyllo dough is on the bottom.
- Pour spinach mixture over Phyllo dough.
- Place three pieces of Phyllo dough over mixture and brush with butter.
- Continue with Phyllo dough and butter.
- Butter top layer and sprinkle a small amount of cold water on top. Tuck in edges.
- Bake for 1 hour.
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