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Ethnic Recipes
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| Preparation time | 30 min |
| Cooking Time | 1 h |
| Ready In | 1 h 30 min |
| Level of Difficulty | Easy |
| Servings | 12+ |
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Info
Spanakopita is a popular Greek spinach and feta pie that makes a great vegetarian meal option.
Directions
- Preheat oven to 450 degrees.
- Combine the chopped spinach, dill, scallions, ricotta, and feta cheese in a large bowl and using your very clean hands, mix very well. Knead it, crush it and keep mixing until everything is combined well.
- Taste the mixture and add as much salt and pepper as you like.
- Add the beaten eggs and about 1 cup of olive oil and mix well.
- Rub some oil with your hands all over a half sheet baking pan.
- Lay 3 sheets on the bottom of pan and drizzle with a little olive oil.
- Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the pan. See the video above.
- Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. See video.
- Drizzle some olive oil all over the phyllo. Cover half of the pie with 2 sheets of phyllo, tucking them under and repeat the same with the other side of the pie. This is demonstrated in the video tutorial.
- Take the remaining phyllo sheets one at a time and crumble them in rows on top of the pie. Drizzling all the remaining olive oil on top of them. This will create a crisp, light crust.
- Using a very sharp knife cut the pie into 12 equal slices.
- Place in oven and immediately reduce the temperature to 350 degrees. Bake for 1 hour. The pie will be crisp and golden brown.
- Allow to rest at room temperature for at least 20 minutes before serving. This will allow the filling to set.
- Serve!
Ingredients
1 pack phyllo pastry, at room temperature1 pound baby spinach, chopped2 bunches fresh dill, finely chopped or 3 heaping teaspoons dried dillabout 6 scallions, thinly sliced15 ounces ricotta cheese, full fat and at room temperature1 pound feta cheese, crumbled3 eggs, beaten and at room temperatureabout 2 cups olive oil, separated1/2 teaspoon salt1 teaspoon ground black pepper, or to tasteBaking tray dimensions used for this recipe: 18" x 13" x 1"
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