Spanakopita
(Spinach and Cheese Pie)

You’ll have some leftovers with this recipe, but this savory pie tastes equally great the next day.

Prep Time: 50 Minutes

Cook Time: 40 Minutes

Servings: 12

1 pound frozen phyllo dough, thawed according to package instructions

1 10-ounce package frozen chopped spinach, thawed

1 bunch scallions, finely chopped

1 garlic clove, minced

¼ cup olive oil

½ cup feta cheese, crumbled

½ cup ricotta cheese

¼ cup Parmesan cheese, grated

1 egg

1 tablespoon fresh dill, finely chopped

freshly ground black pepper, to taste

1 cup butter, melted

Preheat oven to 350 degrees.

On a flat surface, roll out phyllo dough and cover with wax paper and a damp towel.

Sauté spinach, scallions, and garlic in olive oil until tender. Cool slightly and drain oil from pan.

In a large bowl, mix cheeses, egg, dill, and pepper. Add cooked spinach mixture to cheese mixture and blend thoroughly.

Butter a 9 x 13 baking pan. Spread 6 sheets of phyllo on the bottom of the pan, using a pastry brush to brush each layer with butter. Spoon the spinach filling over the phyllo layers, and cover with 6 more sheets of phyllo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 minutes, or until top is golden brown. Let stand 15 minutes, then cut into squares and serve warm.

Appetizer Twist: For cocktail parties, I use this recipe to make 60 small triangle portions. Cut phyllo dough into 3 x 11 inch strips. Using a pastry brush, brush one strip of phyllo with melted butter, keeping remaining strips covered with a towel. Place 1-2 teaspoons of cooled filling on one end of the strip. Fold into a triangle as if folding a flag. Continue folding triangle to end of strip. Brush outside of triangle with butter. Repeat with remaining strips. Lay triangles seam side down, at least an inch apart, on a lightly buttered cookie sheet. Bake in preheated 350 degree oven for 20 minutes or until golden brown and puffed. Serve hot.


	Spanakopita (Spinach and Cheese Pie) You’ll have some leftovers with this recipe, but this savory pie tastes equally great the next day. Prep Time: 50 Minutes Cook Time: 40 Minutes Servings: 12 1 pound frozen phyllo dough, thawed according to package instructions 1 10-ounce package frozen chopped spinach, thawed 1 bunch scallions, finely chopped 1 garlic clove, minced ¼ cup olive oil ½ cup feta cheese, crumbled ½ cup ricotta cheese ¼ cup Parmesan cheese, grated 1 egg 1 tablespoon fresh dill, finely chopped freshly ground black pepper, to taste 1 cup butter, melted Preheat oven to 350 degrees. On a flat surface, roll out phyllo dough and cover with wax paper and a damp towel. Sauté spinach, scallions, and garlic in olive oil until tender. Cool slightly and drain oil from pan. In a large bowl, mix cheeses, egg, dill, and pepper. Add cooked spinach mixture to cheese mixture and blend thoroughly. Butter a 9 x 13 baking pan. Spread 6 sheets of phyllo on the bottom of the pan, using a pastry brush to brush each layer with butter. Spoon the spinach filling over the phyllo layers, and cover with 6 more sheets of phyllo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 minutes, or until top is golden brown. Let stand 15 minutes, then cut into squares and serve warm. Appetizer Twist: For cocktail parties, I use this recipe to make 60 small triangle portions. Cut phyllo dough into 3 x 11 inch strips. Using a pastry brush, brush one strip of phyllo with melted butter, keeping remaining strips covered with a towel. Place 1-2 teaspoons of cooled filling on one end of the strip. Fold into a triangle as if folding a flag. Continue folding triangle to end of strip. Brush outside of triangle with butter. Repeat with remaining strips. Lay triangles seam side down, at least an inch apart, on a lightly buttered cookie sheet. Bake in preheated 350 degree oven for 20 minutes or until golden brown and puffed. Serve hot.