Options:

Include nutrition information?

Spanakopita (Greek Spinach Pie)

Created by KittenCal on December 27, 2011

3 bags (30 ounces) fresh spinach (chopped, remove the long stems, 10 ounce each bag)
4 tablespoons butter (or use olive oil)
1 large yellow onion, finely chopped
2 green onions, chopped
4 garlic cloves, minced (large cloves)
1/4 cup fresh parsley, finely chopped

Step 1: Set oven to 350 degrees.
Step 2: Lightly butter the inside of the pie plate.
Step 3: Heat 4 tablespoons of butter or olive oil in a large skillet over medium heat; add in the onion, green onion and garlic and saute for about 3-4 minutes or until softened.
Step 4: Add/stir in the chopped spinach and parsley; continue to cook for 3-5 minutes or until the spinach is limp; remove from heat and cool.
Step 5: In a large bowl, whisk the eggs until well blended.
Step 6: Add in ricotta cheese and feta, then add to the spinach mixture; mix to combine with a wooden spoon. Season the mixture with salt and black pepper (at this point I add in about 3 tablespoons grated Parmesan cheese, but that is optional).
Step 7: Layer 4 sheets of thawed phyllo dough into prepared pie plate, brushing each layer with melted butter or oil (to prevent drying out, follow the instructions on the phyllo dough package).
Step 8: Pour the spinach mixture on top of the dough. Repeat the layers of phyllo dough. Tuck the overhanging dough into the pie plate and crimp edges.
Step 9: Brush with melted butter. Bake uncovered for 40-45 minutes.