Ingredients:
- 1 pound fresh spinach, washed and chopped
- 1/2 cup olive oil
- 1 large onion, finely chopped
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh dill, chopped
- 1 cup feta cheese, crumbled
- 1 cup ricotta cheese
- 4 large eggs, lightly beaten
- Salt and pepper to taste
- 1 package phyllo dough, thawed
Instructions:
1. Prep the Filling:
- Intensity: Moderate
- In a large skillet, heat 1/4 cup of olive oil over medium heat.
- Add the chopped onions and garlic, sauté until softened.
- Add the chopped spinach and cook until wilted.
- Remove from heat and let it cool.
2. Mix the Filling:
- Intensity: Easy
- In a large mixing bowl, combine the cooked spinach mixture, green onions, parsley, dill, feta cheese, ricotta cheese, and beaten eggs.
- Season with salt and pepper to taste.
- Mix well until all ingredients are evenly combined.
3. Assemble the Spanakopita:
- Intensity: Intermediate
- Preheat your oven to 350°F (175°C).
- Brush a baking dish with olive oil.
- Lay one sheet of phyllo dough in the dish and brush it with olive oil. Repeat with several layers.
- Spread the spinach mixture evenly over the phyllo layers.
- Continue layering phyllo sheets, brushing each layer with olive oil until you’ve used all the phyllo sheets.
- Brush the top layer with olive oil.
4. Bake:
- Intensity: Easy
- Using a sharp knife, score the top layers of phyllo into squares or triangles.
- Bake in the preheated oven for 45-50 minutes or until golden brown and crispy.
5. Let it Cool:
- Intensity: Easy
- Allow the Spanakopita to cool for at least 15 minutes before serving.
6. Nutrition Information (per serving):
- Calories: X
- Total Fat: Xg
- Saturated Fat: Xg
- Cholesterol: Xmg
- Sodium: Xmg
- Total Carbohydrates: Xg
- Dietary Fiber: Xg
- Sugars: Xg
- Protein: Xg
7. Enjoy your Delicious Spanakopita! Serve warm and enjoy this classic Greek dish with a side of tzatziki sauce for an extra burst of flavor. Perfect for family gatherings or as a delightful appetizer for any occasion.
