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Spinach Pie

Ingredients:                                                        

3 tablespoons olive oil

1 large onion, chopped

1 bunch green onions, chopped

2 cloves garlic, minced

2 pounds spinach, rinsed and chopped

1/2 cup chopped fresh parsley

2 eggs, lightly beaten

1/2 cup ricotta cheese

1 cup crumbled feta cheese

8 sheets phyllo dough

1/4 cup olive oil

(1 cup of parmesan,

1 egg)


               


Directions:


Preheat oven to 175 C. Lightly oil a baking pan.

Heat 3 tablespoons olive oil in a large pan

over medium heat (3 out of 6). Sauté

onion, green onions and garlic, until soft

and lightly browned. Stir in spinach and

parsley, and continue to sauté until

spinach is soft, about 2 minutes. Remove

from heat and set aside to cool.

In a medium bowl, mix together eggs,

ricotta, and feta. Stir in spinach mixture.

Lay 1 sheet of “phyllo” dough in the

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

Phylo 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.


Tip:


If you add on top of the “phyllo” a mix of an egg and parmesan then the pie will become more crunchy and salty – I like this taste, is very unique. My advice is to insist on “Spanakopita”, a well cooked one is really amazing. Try it as a starter or anytime during the day – a great snack fro work as well.


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