Week 12: Spanakopita

Vegetable(s): Spinach, lots of it

 


Spinach again. (Since last week I didn't really use any vegetables at all, this week I wanted to pick a dish whose main ingredient was a vegetable.) There are many recipes for Spinakopita. I picked this one.

Ingredients

• 3 tablespoons olive oil

• 1 large onion, chopped (I used about 1/3)

• 1 bunch green onions, chopped

• 2 cloves garlic, minced (I used 1 Dorot cube)

• 2 pounds spinach, rinsed and chopped (I used frozen spinach)

• 1/2 cup chopped fresh parsley

• 2 eggs, lightly beaten

• 1/2 cup ricotta cheese

• 1 cup crumbled feta cheese

• 8 sheets phyllo dough (I should have taken the dough out of the freezer earlier, as it was, I had to put it in the microwave to defrost it -- not ideal)

• 1/4 cup olive oil

 

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach 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 overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

 

Verdict: 8/10


Very satisfying dish. Could easily be prepared for when one has over dinner guests (enough for 4). We ate the leftovers the next day.