Spinach and cheese pastry (Spanakopita)
Ingredients
- Olive oil, for frying
- 1 red onion, finely chopped
- 3 scallions, thinly sliced
- 2 garlic cloves, minced
- 1/4 cup (60 milliliters) pine nuts
- 4 cups (900 grams) baby spinach
- 3/4 cup (180 milliliters) fresh dill, minced
- 1/2 cup (120 ml) ricotta
- 1 cup (240 milliliters) feta cheese, crumbled
- 2 eggs, beaten
- Salt and fresh ground pepper to taste
- 450 grams phyllo pastry
- Olive oil, for brushing pastry
Directions
- Preheat oven to 375F (190C).
- Lay phyllo pastry sheets out on a damp tea towel, placing another damp towel on top to cover.
- Drizzle olive oil into saucepan and heat. Put garlic, red onion, and scallion into pan and sauté.
- Add pine nuts and stir to coat in oil.
- Mix in spinach and cook until wilted.
- Take pan off the heat and pour mixture into a bowl.
- Once cooled, add dill to bowl.
- Spoon in crumbled feta cheese and ricotta. Stir to combine.
- Crack eggs into a small bowl and whisk. Pour eggs into bowl with spinach and cheese mixture.
- Stir until well mixed.
- Season with salt and pepper.
- Brush and spray baking sheet with olive oil.
- Brush or spray phyllo layer with olive oil. Add another layer of phyllo on top and spray with oil.
- Fold the phyllo sheets in half lengthwise so it is a large rectangle.
- Slice the rectangle in half widthwise.
- Spoon some spinach and cheese mixture onto the bottom corner of one of the rectangles and fold phyllo over top lengthwise, so it is a long thin rectangle.
- Fold the filling into a triangle.
- Repeat.
- Bake in the oven 40-45 minutes or until golden brown.
- Enjoy!
