Spanakopita

By mrslopes

This is a Greek specialty that will be called your specialty by family and friends. It's like lasagna, but the layers are separated by buttery phyllo dough instead of noodles, This also makes a wonderful appetizer--just cut it into smaller pieces. You can make this ahead of time and reheat for 10-15 minutes at 350*F; the layers will recrisp nicely.

Ingredients

• 1 Tbs. olive oil
• 1 1/2 cups chopped onions
• 2 cloves garlic, minced
• 2 eggs
• 1 1/2 cups (12 ounces) ricotta cheese
• 8 ounces feta cheese, crumbled
• Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
• 2/3 to 3/4 cup plain, dry bread crumbs, divided
• 3 tbs. snipped fresh dill
• 1/8 tsp. salt, or to taste
• 1/8 tsp. ground black pepper
• 16 sheets phyllo dough (12 x 17 inches), thawed
• 1/2 cup melted butter or margarine

Details

Servings 8

Preparation

Step 1

1. Preheat the oven to 350*F.
2. In a large skillet, heat the oil over medium-high heat. Add the onions and garlic; cook, stirring, until softened, about 2 minutes.
3. In a medium bowl, beat the eggs. Beat in the ricotta and feta. Stir in the onion mixture, spinach, 2 Tbs. of the bread crumbs, the dill, salt, and pepper; set aside.
4. Remove the phyllo sheets from the package. (Reseal the package tightly so the remaining sheets won't dry out.) Place 1 sheet on a flat surface. Brush with butter or margarine and sprinkle with about 2 tsp. of the bread crumbs.
5. Place the next phyllo sheet on top of the first, brush with more butter or margarine, and sprinkle with bread crumbs, as before. Repeat with the third through seventh sheets. Place the eighth sheet of phyllo on top of the stack, but don't brush with butter or margarine or sprinkle with crumbs.
6. Fit the stack of phyllo into a greased 9 x 13 x 2-inch pan. Spoon the spinach-cheese filling onto the phyllo and spread to the edges. On a flat surface, layer the remaining sheets of crumbs between each layer, as in step 5. Place on top of the spinach filling, and tuck edges into the pan. Using a sharp knife, score the top layers of phyllo dough into 2-inch diamonds or squares.
7. Bake 1 hour 15 minutes, or until phyllo is flaky and browned.