Spanakopita (Greek Spinach Pie) You Have To Try

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Spanakopita (Greek Spinach Pie)

"This is an actual, really rich pie filled with spinach, onions, cheeses and herbs which are all enfolded by way of crispy, flaky phyllo dough."

Ingredients :

three tablespoons olive oil
1 big onion, chopped
1 bunch inexperienced onions, chopped
2 cloves garlic, minced
2 kilos spinach, rinsed and chopped
half of cup chopped clean parsley
2 eggs, lightly overwhelmed
half cup ricotta cheese
1 cup crumbled feta cheese
eight sheets phyllo dough
1/four cup olive oil

Instructions :

Prep : 30M	Cook : 5M	Ready in : 1H30M

Preheat oven to 350 levels F (a hundred seventy five ranges C). Lightly oil a 9x9 inch rectangular baking pan.
Heat three tablespoons olive oil in a huge skillet over medium heat. Saute onion, green onions and garlic, till gentle and gently browned. Stir in spinach and parsley, and keep to saute till spinach is limp, approximately 2 minutes. Remove from warmness and set aside to chill.
In a medium bowl, blend collectively eggs, ricotta, and feta. Stir in spinach combination. Lay 1 sheet of phyllo dough in organized baking pan, and brush lightly with olive oil. Lay any other sheet of phyllo dough on pinnacle, brush with olive oil, and repeat method with 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 last four sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to forty minutes, until golden brown. Cut into squares and serve even as warm.

Notes :

Reynolds® Aluminum foil may be used to keep meals moist, prepare dinner it calmly, and make clean-up simpler.

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