greekutama· 8 servings
≈970 kkal · P 25.6g · L 7.7g · KH 199.2g (per recipe, TKPI estimate)
Spanakopita
MBG-eligible
Ingredients
- 1 kg fresh spinach, washed and chopped
- 200 g feta cheese, crumbled
- 200 g ricotta or anthotyro cheese
- 2 large eggs, lightly beaten
- 1 bunch fresh dill, finely chopped
- 1 bunch spring onions, white and green parts, finely sliced
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 120 ml extra virgin olive oil, plus more for brushing
- 50 g unsalted butter, melted
- 12-15 sheets phyllo pastry, thawed
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
Instructions
- 1Heat 60 ml olive oil in a large pan over medium heat; sauté onion and spring onions until translucent, 5-6 minutes. Add garlic and cook 1 minute more.
- 2Add spinach in batches, stirring until wilted. Cook until all liquid evaporates, 8-10 minutes. Transfer to a colander, press firmly to remove excess moisture, then cool completely.
- 3In a large bowl, combine cooled spinach mixture, feta, ricotta, eggs, dill, salt, pepper, and nutmeg. Mix thoroughly with hands.
- 4Preheat oven to 180°C (350°F). Brush a 30x40 cm baking dish with olive oil.
- 5Lay 1 phyllo sheet in the dish, brush with olive oil-butter mixture. Repeat with 5-6 more sheets, letting edges overhang.
- 6Spread spinach-feta filling evenly over phyllo base.
- 7Cover with remaining phyllo sheets, brushing each layer with oil-butter mixture. Fold overhanging edges over top, brush final layer generously.
- 8Score top layers into 8-10 portions with a sharp knife. Sprinkle lightly with water.
- 9Bake 45-50 minutes until golden brown and crisp. Rest 15 minutes before cutting along scored lines and serving.
Source: llm-generated