Spanakopita

Name: Spanakopita
Ingredients: 1 tbsp olive oil; 1 large onion, thinly sliced; 2 cloves garlic, chopped; 4 None green onions, thinly sliced; 1/4 cup chopped parsley; 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry; 3/4 cup ricotta cheese; 1 cup crumbled feta cheese; 1 None egg, lightly beaten; None None Ground nutmeg; 8 sheets phyllo dough

11 ingredients

5 steps

Ingredients

1 tbsp olive oil
1 large onion, thinly sliced
2 cloves garlic, chopped
4 None green onions, thinly sliced
1/4 cup chopped parsley
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
3/4 cup ricotta cheese
1 cup crumbled feta cheese
1 None egg, lightly beaten
None None Ground nutmeg
8 sheets phyllo dough

Directions

1

Preheat the oven to 350°F. Heat olive oil in large skillet on medium heat. Saute onion and garlic 2-3 mins, until onion is tender. Add green onions and parsley. Cook, stirring, 2 min. Remove from heat. Stir in spinach.
2

Combine ricotta, feta, egg and nutmeg in large bowl. Stir in spinach mixture.
3

Layer 4 sheets phyllo, spraying each lightly with no stick cooking spray. Cut stack into quarters. Repeat with another 4 sheets phyllo. Line four 6-inch round shallow baking dishes with half the phyllo stacks.
4

Spoon spinach mixture on phyllo. Top with remaining stacks and spray lightly with cooking spray.
5

Bake for 25-30 mins until golden. Top with parsley leaves.