Spanakopita Recipe

I made this spanakopita recipe for a pot luck supper tonight for AA. It was gone before I got any. I heard that all the drunks enjoyed it.

I make spanakopita a lot so I know it’s good. I don’t remember where I got the recipe…

Classic Spanakopita Recipe

2 lb Spinach — washed, chopped
1/4 c Scallions — chopped
1/4 c Parsley — chopped
1/4 c Dill — chopped
1/4 c Olive oil
1/2 c Onions — chopped
1 lb Feta cheese — crumbled
1/2 c Parmesan cheese — grated
2 Whole eggs — beaten
1/2 c Butter — melted
14 Whole Phyllo dough sheets

Shred spinach and mix with parsley, and dill. Heat olive oil in a large skillet and sauté scallions until transparent, about 5 minutes. Stir in spinach. Remove from heat and cool, stirring occasionally, to room temperature. Beat together eggs and cheeses, stir in vegetable mixture.
Brush bottom and sides of a 9 x 2-inch baking dish with melted butter. Line the dish with a sheet of Phyllo, pressing the edges of pastry firmly into the corners, and against the sides of the dish. Brush surface of Phyllo with melted butter, spreading it all the way to the outside edges and lay another sheet of Phyllo on top. Repeat until you have used 7 layers of Phyllo in all. Spread spinach mixture evenly over last layer of Phyllo and smooth it into the corners. Place another sheet of Phyllo on top, brush with butter and repeat, layering with remaining Phyllo. Turn edges over to form a crust. Brush the top with the remaining butter. Bake at 300 degrees for 3/4 hour. Increase heat to 450 for 15 minutes or until the pastry is crisp and delicately browned. Cut into squares and serve hot.

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