Spanakopita - cooking recipe

Ingredients
    14 sheets phyllo dough
    2 (10 ounce) boxes frozen chopped spinach, cooked and drained THOROUGHLY
    1 lb feta cheese, crumbled
    1/4 teaspoon salt
    6 eggs, well beaten
    1 bunch green onion, chopped
    1/2 bunch fresh dill, chopped (or 3/4 tsp. dried dill)
    1 cup clarified butter
    1 bunch parsley, chopped
    1/4 teaspoon pepper
Preparation
    Cook spinach and drain out as much of the water as possible.
    Crumble feta cheese into a bowl; add eggs, salt, pepper, spinach, parsley, scallions and dill.
    Mix well.
    Butter a 13 x 9 baking dish and carefully layer 7 sheets of phyllo dough in dish, buttering each sheet with melted butter.
    Add filling, spreading evenly, and lay 7 more sheets of phyllo on top, buttering with melted butter.
    Butter the top sheet very well, paying attention to the corners.
    Cut through ONLY the top layers into desired sizes; bake in a preheated 350F oven for 1 hour, or until golden and well risen.

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