Spanakopita
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Greek
Ingredients
  • 12 9x14 sheets of phyllo dough (defrost in refrigerator over night)
  • 1.5 sticks of unsalted butter melted
  • 2 bags of frozen spinach (defrosted and drained of excess water)
  • 3 green onions chopped
  • ¼ cup fresh mint chopped
  • ¼ cup fresh dill chopped
  • 1 cup crumbled feta cheese
  • ½ cup shredded Pecorino Romano
  • 2 eggs
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, combine spinach, green onions, mint, dill, feta, Pecorino Romano, eggs, salt and pepper. Set aside.
  3. Brush a 9x14 pan with butter. Place first sheet of phyllo dough on buttered surface. Brush sheet with butter and repeat until there are six layers.
  4. Pour spinach mixture over the buttered phyllo and use a spatula to create an even layer.
  5. Layer the final six sheets of phyllo over the spinach mixture, making sure to brush butter over each layer.
  6. Bake for 40 minutes or until golden brown. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/spanakopita/