Spanakopita

I love garlic (and spinach) almost as much as Ian loves cheese, so spanakopita couldn’t be a better dish for us to make. This crispy phyllo pie delivers on all levels, and it’s so easy, you can make it drunk. Not that I recommend consuming any alcohol irresponsibly, but when you’ve had a beer or two and haven’t started dinner yet, it’s important to choose things that you won’t either mess up horribly, or start a fire with.

spanikopita

Spanakopita

  • 8 sheets phyllo dough
  • Pam (or other spray oil)
  • olive oil
  • 1 onion, chopped
  • 4 cloves of garlic, chopped
  • 1 tbsp dried parsley
  • 1 lb fresh baby spinach, chopped
  • 2 eggs, beaten
  • 1 c crumbled feta cheese
  • 1/2 c ricotta cheese

Preheat your oven to 350°F. Spray a 9×9 square baking dish with your oil spray, and layer with four sheets of phyllo, spraying each sheet thoroughly. Because they’re rectangular, you will have to fold them over a bit. Be sure to alternate sides on which they fold over, to avoid your crust being thicker on one side than the other. In a skillet, saute your onions and garlic in olive oil until aromatic and translucent. Add the parsley and spinach, and cook until the spinach is wilted. Remove from heat. In a bowl, mix together the cheese, egg, and (cooled) spinach mixture. Pour over phyllo dough in baking pan, and layer remaining phyllo on top, being sure to spray each layer. Tuck any overhanging phyllo into the pan to seal the filling in, and bake for 30 minutes, or until golden brown.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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