Spanakopita

Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 12 Servings

This delicious treat will become your favourite in just one bite, I am sure of that! Give this recipe a try and prepare to be amazed by how easy it is to make the best Spanakopita! Serve this with your favourite cup of coffee and you have yourself a snack to remember. Have a great day, friends. Enjoy!

Ingredients:

Dough

16 oz phyllo dough

1 c olive oil

Filling

20 oz frozen spinach thawed and drained

1 yellow onion finely diced

12 oz feta

1 bunch parsley minced

1 ½ c parmesan cheese grated

½ teaspoon kosher salt

3 garlic cloves minced

3 large Eggs

¼ tsp red pepper flakes

2 tablespoons olive oil

Directions:

Prepare the oven and preheat to 162 degrees C or 325 degrees F.

Apply cooking spray in a 9×13-inch baking pan.

Unroll the phyllo dough and cover it with a damp towel.

Add two phyllo dough sheets into the prepared pan and brush each with olive oil.

Repeat the process until 8 phyllo sheets are arranged in layers.

In a large mixing bowl, add all the ingredients for the filling and stir until well mixed.

Spread the filling over the phyllo sheets.

Brush with the olive oil the remaining dough and arrange them on top.

Cut the upper layer with a sharp knife.

Place it inside the preheated oven and bake for about an hour or until the top turns golden brown.

Serve warm and enjoy!

Notes:

I always thaw the dough inside the fridge about 12 hours before I use it.

Squeeze the thawed spinach to get as much moisture as you can.

Place any leftovers in an airtight container. They can last up to 2 days in the fridge.

Nutrition Facts:

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