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Category: Hot
Prep Time: Cook Time: Total Time:
2 (10 oz) pkg frozen spinach
Nonstick cooking spray
4 tbsp olive oil
1 bunch scallions, chopped
1 small yellow onion, chopped
1 (12 oz) pkg white mushrooms, sliced
1/4 tsp ground nutmeg
1 (8 oz) pkg feta cheese, crumbled
2 eggs, beaten
5 sprigs fresh dill, chopped
3 Tbsp chopped parsley
1 lb (9 inch x 13”) frozen phyllo dough, defrosted
Salt and pepper, to taste
Preheat oven to 350. Defrost the spinach and squeeze out water completely. (Wet spinach will ruin spanakopita.) Pat dry on paper towels.
Heat 2 tbsp of olive oil in sauté pan until hot. Add scallions and onions. Saute until onion is somewhat translucent (about 3-5 minutes). Add sliced mushrooms and nutmeg; cook until lightly browned. Add spinach and mix in with wooden spoon until evenly mixed. Remove from heat and let cool.
Place the spinach mixture in a bowl, add the crumbled feta cheese, eggs, chopped parsley, and chopped dill and combine. Season to taste with salt and pepper.
With cooking spray, lightly oil 19 inch baking dish. Place 1/2 of the defrosted phyllo dough in the pan, lightly spraying between every two layers of phyllo sheets. Spread the spinach mixture evenly over the phyllo dough. Place the remaining phyllo dough on top of the spinach, lightly spraying between every two layers of the phyllo sheets with cooking spray. Using your fingertips, lightly pat down around the edges of the dish. Brush the top of the phyllo dough with 2 Tbsp of olive oil. Bake for 30-35 minutes until golden brown. Serves 6 as main course or 12 as appetizer
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SPANAKOPITA
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Category: Hot
Prep Time: Cook Time: Total Time:
2 (10 oz) pkg frozen spinach
Nonstick cooking spray
4 tbsp olive oil
1 bunch scallions, chopped
1 small yellow onion, chopped
1 (12 oz) pkg white mushrooms, sliced
1/4 tsp ground nutmeg
1 (8 oz) pkg feta cheese, crumbled
2 eggs, beaten
5 sprigs fresh dill, chopped
3 Tbsp chopped parsley
1 lb (9 inch x 13”) frozen phyllo dough, defrosted
Salt and pepper, to taste
Preheat oven to 350. Defrost the spinach and squeeze out water completely. (Wet spinach will ruin spanakopita.) Pat dry on paper towels.
Heat 2 tbsp of olive oil in sauté pan until hot. Add scallions and onions. Saute until onion is somewhat translucent (about 3-5 minutes). Add sliced mushrooms and nutmeg; cook until lightly browned. Add spinach and mix in with wooden spoon until evenly mixed. Remove from heat and let cool.
Place the spinach mixture in a bowl, add the crumbled feta cheese, eggs, chopped parsley, and chopped dill and combine. Season to taste with salt and pepper.
With cooking spray, lightly oil 19 inch baking dish. Place 1/2 of the defrosted phyllo dough in the pan, lightly spraying between every two layers of phyllo sheets. Spread the spinach mixture evenly over the phyllo dough. Place the remaining phyllo dough on top of the spinach, lightly spraying between every two layers of the phyllo sheets with cooking spray. Using your fingertips, lightly pat down around the edges of the dish. Brush the top of the phyllo dough with 2 Tbsp of olive oil. Bake for 30-35 minutes until golden brown. Serves 6 as main course or 12 as appetizer
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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