Spanakopita - spinach, onion, and herbed Feta cheese in between layers of Phyllo dough create an easy and delicious Greek dinner that you'll love to serve everyone.
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1package of phyllo doughthawed
32ouncesfrozen spinachthawed. If using fresh you'll need about 4 ½ lbs. - *See Note below about both!
1very large sweet onionminced
3packages of tomato & basil spiced feta cheese
1cupolive oil + 2 tablespoons
8tablespoons1 stick unsalted butter, melted
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.
Gently unroll the thawed phyllo dough and place it on a cookie sheet. Cover with a damp tea towel to keep it moist. If the pieces should break while making, no biggie, just put together as best you can. Once it's baked, no one will be able to tell that it wasn't completely perfect.
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.
It's VERY important that you squeeze out as much moisture from the spinach as possible. I usually do this with my hands. Too much moisture and the dish won't bake as well.