Spanakopita

Ingredients: 
  • 3 Tbl. MOV Wild Dill Olive Oil
  • 1 large onion, finely chopped
  • 1 bunch green onions, chopped
  • 2 cloves garlic, minced
  • 2 pounds spinach, rinsed and chopped
  • 1/2 cup chopped fresh parsley
  • 2 eggs, lightly beaten
  • 1/2 cup ricotta cheese
  • 1 cup crumbled feta cheese
  • Sea salt and fresh ground pepper to taste
  • 8 sheets phyllo dough
  • 1/4 cup MOV Extra Virgin Olive Oil
Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.

Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to sauté until spinach is limp, about 2 minutes.

Remove from heat and set aside to cool. Check for seasoning and adjust.

In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture.

Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan.

Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

Carefully cut into squares, making sure to cut all the way through the layers to the pan with a very sharp knife.

Bake in preheated oven for 30 to 40 minutes, until golden brown. Serve warm or at room temperature. ​
​​Enjoy!