12/12/2020
Spanakopita is one of my favorite foods. It reminds me of my Dad’s side of the family. 🇬🇷🤍
This recipe has evolved over the years through all the phases of my life.
Here’s the version representing me today.
𝐙𝐨𝐞’𝐬 𝐒𝐩𝐚𝐧𝐚𝐤𝐨𝐩𝐢𝐭𝐚
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
2 rolls (1 box) of Athens brand fillo dough thawed 24 hours in the fridge before using
Olive oil to brush on fillo dough sheets
1-1.5 lbs. fresh spinach
½ yellow onion, chopped finely
6 Green onions, chopped finely
10 oz. Feta cheese, remove from brine, pat dry then crumble
10 oz. Ricotta cheese
½ cup Parmesan cheese
¼ cup Manchego cheese
1 tbsp. Fresh dill, chopped
¼ cup Fresh parsley, chopped
2 eggs
Salt & pepper to taste
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Preheat the oven to 350 degrees.
Heat a skillet with 1 tbsp olive oil and toss in spinach for just enough time to wilt. Remove from heat, drain all liquid completely. Chop dried, wilted spinach and set aside in a large bowl.
Reusing the same skillet, add 1 tbsp of olive oil. Sauté onions & scallions for 3-5 minutes until lightly browned. Set aside to cool then add to the bowl with the spinach.
Add cheeses, fresh herbs, eggs, salt & pepper to the bowl with spinach/onion mixture. Mix well.
Unroll one roll of fillo dough (keep second roll in the fridge until 15 mins before you use it). Cover the sheets with a damp towel to prevent drying.
Place one sheet of fillo on clean surface (I use a big cutting board) and lightly brush with olive oil. Repeat with two more layers of fillo. Cut the layered fillo into four even strips horizontally.
Place one tablespoon of filling about 1” from corner of each strip. Fold one corner of fillo diagonally across to opposite edge to form a triangle. Continue to fold triangle onto itself.
Repeat process until all the fillo dough or all filling is used. Place triangles seam side down on ungreased cookie sheet. Brush the top of all the triangles with olive oil.
Bake for 23 to 25 minutes or until golden brown. Enjoy!
