Deep-Dish Spanakopita

Name: Deep-Dish Spanakopita
Ingredients: 2 tablespoons olive oil; 8 green onions, chopped (1 cup); 3 garlic cloves, minced; 3 (6-ounce) packages fresh baby spinach or 11 cups chopped Swiss chard; 1/4 cup water; 1 (8-ounce) package feta cheese, crumbled; 1/2 cup freshly grated Parmesan cheese; 1/4 cup chopped dried tomatoes in oil; 1 teaspoon dried oregano; 3/4 teaspoon salt, divided; 1/4 teaspoon pepper; 1/2 (16-ounce) package frozen phyllo pastry, thawed (we tested with Athens); 1/3 cup butter, melted; 1 tablespoon butter; 1 tablespoon all-purpose flour; 1 cup milk; 2 ounces cream cheese, cubed and softened

17 ingredients

1 steps

Ingredients

2 tablespoons olive oil
8 green onions, chopped (1 cup)
3 garlic cloves, minced
3 (6-ounce) packages fresh baby spinach or 11 cups chopped Swiss chard
1/4 cup water
1 (8-ounce) package feta cheese, crumbled
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped dried tomatoes in oil
1 teaspoon dried oregano
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1/2 (16-ounce) package frozen phyllo pastry, thawed (we tested with Athens)
1/3 cup butter, melted
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
2 ounces cream cheese, cubed and softened

Directions

1

["Heat olive oil in a Dutch oven over medium-high heat until hot. Add green onions and garlic; saute 3 minutes or until tender. Add spinach and water; cover and cook 8 minutes or until spinach wilts. Cool spinach completely in a colander set over a bowl. Return cooled spinach to pan. Add cheeses, tomatoes, oregano, 1/2 teaspoon salt, and pepper, stirring well to combine.", "Trim phyllo sheets to 13\" x 9\""