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Spanikopita




Source of Recipe


southern lady


List of Ingredients




1 pound frozen phyllo pastry sheets, thawed
1 1/2 cup butter, melted
2 pounds fresh spinach, stems removed
2 bunches green onions, chopped
1 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/2 cup fresh grated Parmesan cheese
1 tablespoon dried dillweed
1 teaspoon salt
9 large eggs, lightly beaten
1/4 cup olive oil
1 teaspoon water

1. Preheat oven to 350°.
2. Brush a 12x18x1-inch baking pan with melted butter. Arrange 4 phyllo sheets over bottom and sides of pan, extending phyllo 2 inches over edges of pan. Brush with melted butter. Cover bottom only of pan with 2 phyllo sheets; brush with melted butter. Continue procedure with 12 more sheets of phyllo, brushing with butter between each layer, to make 8 total layers of phyllo; set aside.
3. In a large bowl, combine spinach and next 6 ingredients. In a small bowl, whisk together eggs and olive oil. Pour over spinach mixture, tossing gently to combine. Spread spinach mixture evenly over 8th layer of phyllo in pan.
4. Arrange 2 sheets of phyllo over spinach mixture, covering spinach completely. Brush with melted butter. Fold extended edges of phyllo over butter, to completely enclose filling. Repeat layering procedure to make 8 total layers of phyllo, brushing with butter between each layer. Sprinkle top layer very lightly with 1 teaspoon water.
5. Using a serated knife, cut pastry into 2-inch squares, cutting through top layer of phyllo only. Bake for 35 to 45 minutes, or until golden brown. Cut pastry again, cutting through all layers. Serve immediately.

Recipe