Filed under: recipe, spinach | Tags: easy dinner, greek, use up filo dough
I can never seem to use up a whole box of filo. So it was time to make some spanakopita.
What a nice dinner this was. And pretty easy too! The hardest part is to remember to take the filo out of the freezer to thaw! This recipe took about half a box–or 7 to 8 sheets. But really, it’s so forgiving! Go crazy.
1 tbsp olive oil
1 large onion, chopped
10 oz frozen spinach thawed and squeezed dry
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil for brushing filo
How to make it.
Preheat oven to 350 degrees F. Lightly oil a 10 x 7 inch baking pan.
Heat 1 tbsp olive oil in a skillet over medium heat. Saute onion and mushrooms until soft. You could add garlic but I didn’t.
In a medium bowl, mix together egg, ricotta, and feta. Stir in spinach and onion mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will hang over the edge of the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. I had a space in the middle so I added a folded sheet of filo to cover it. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot. Also good cold but it won’t be crispy.
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