Spanakopita

Name: Spanakopita
Ingredients: 14 sheets phyllo dough; 2 (10 ounce) boxes frozen chopped spinach, cooked and drained THOROUGHLY; 1 lb feta cheese, crumbled; 1/4 teaspoon salt; 6 eggs, well beaten; 1 bunch green onion, chopped; 1/2 bunch fresh dill, chopped (or 3/4 tsp. dried dill); 1 cup clarified butter; 1 bunch parsley, chopped; 1/4 teaspoon pepper

10 ingredients

7 steps

Ingredients

14 sheets phyllo dough
2 (10 ounce) boxes frozen chopped spinach, cooked and drained THOROUGHLY
1 lb feta cheese, crumbled
1/4 teaspoon salt
6 eggs, well beaten
1 bunch green onion, chopped
1/2 bunch fresh dill, chopped (or 3/4 tsp. dried dill)
1 cup clarified butter
1 bunch parsley, chopped
1/4 teaspoon pepper

Directions

1

Cook spinach and drain out as much of the water as possible.
2

Crumble feta cheese into a bowl; add eggs, salt, pepper, spinach, parsley, scallions and dill.
3

Mix well.
4

Butter a 13 x 9 baking dish and carefully layer 7 sheets of phyllo dough in dish, buttering each sheet with melted butter.
5

Add filling, spreading evenly, and lay 7 more sheets of phyllo on top, buttering with melted butter.
6

Butter the top sheet very well, paying attention to the corners.
7

Cut through ONLY the top layers into desired sizes; bake in a preheated 350F oven for 1 hour, or until golden and well risen.