Spanakopita

Name: Spanakopita
Ingredients: 2 (10-ounce) packages frozen chopped spinach, thawed and drained; 1 (8-ounce) package feta cheese, crumbled; 1 tablespoon dried oregano; 1 tablespoon dried dillweed; 1 (16-ounce) package frozen phyllo pastry, thawed; 1/3 cup butter or margarine, melted; Garnishes: crumbled feta cheese, tomato wedges, pepperoncini peppers, and kalamata olives

7 ingredients

5 steps

Ingredients

2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 (8-ounce) package feta cheese, crumbled
1 tablespoon dried oregano
1 tablespoon dried dillweed
1 (16-ounce) package frozen phyllo pastry, thawed
1/3 cup butter or margarine, melted
Garnishes: crumbled feta cheese, tomato wedges, pepperoncini peppers, and kalamata olives

Directions

1

Combine first 4 ingredients, stirring well.
2

Unfold phyllo, and cut into 2 (13- x 9-inch) rectangles; cover with damp cloth towels to prevent drying out.
3

Place 1 phyllo sheet in a buttered 13- x 9-inch baking dish; brush with melted butter. Place a phyllo sheet on top, allowing half of sheet to drape over 1 side of dish; brush portion in dish with melted butter. Repeat procedure with 15 more phyllo sheets, alternating sides of dish after each sheet so that each side of dish is covered.
4

Spread spinach mixture evenly in dish; top with a phyllo sheet, and brush with melted butter. Fold over 1 top and bottom overhanging phyllo sheet; brush with butter. Fold 1 overhanging sheet on each side toward center; brush with butter. Top with a phyllo sheet; brush with butter. Repeat folding procedure with the remaining overhanging phyllo sheets, topping each layer with a phyllo sheet and brushing with butter. Cut into 4 or 8 squares.
5

Bake at 425° for 20 minutes or until golden brown. Garnish, if desired.