Classic Greek comfort food. Savory, family-sized spinach and cheese goodness!
- 24 sheets Athens® Phyllo Dough (9×14”), thawed
- ¾ cup olive oil
- 1 stick unsalted butter, melted
- 3 large green onions, green and white parts, sliced
- 1 large leek, chopped
- 1/3 cup fresh dill, chopped
- 1 pound baby spinach, coarsely chopped
- 1 tablespoon garlic, minced
- 4 large eggs, lightly beaten
- 1/8 teaspoon lemon juice
- 15 ounces whole milk ricotta cheese, drained
- 16 ounces feta cheese
- ¾ teaspoon salt
- ½ teaspoon black pepper
Thaw two rolls of phyllo, following thawing instructions on the package. Preheat oven to 350ºF.
In a small bowl, whisk together olive oil and melted butter. Heat ¼ cup of the oil mixture in a large sauté pan. Add green onions, leeks, and dill cooking over medium-high heat until soft and almost transparent. Add spinach a bit at a time as you cook it down, approximately 3 minutes. Mix in garlic and cook for an additional minute. Remove from heat and drain off excess liquid and set aside to cool.
In a large bowl, mix together eggs, lemon juice, ricotta cheese, feta cheese, salt and pepper. Fold into spinach mixture.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lay one sheet of phyllo on a work surface. Lightly brush with the olive oil mixture and cover with another sheet of phyllo. Continue until you have a stack of 12 phyllo sheets total. Make a separate, second stack of 12 sheets by repeating the same process.
Place one phyllo stack in a 9” x 13” baking dish. Spread spinach mixture evenly over the phyllo. Gently place the second stack of phyllo on top of spinach mixture, tucking phyllo down around the perimeter. Brush well with the remaining oil mixture. With a sharp knife, cut the spanakopita into 12 squares.
Bake for 65 minutes or until phyllo is golden brown. Let sit for 20 minutes before serving.
Serving size: 1 piece (150g), Amount per serving: Calories 350, Total Fat – 27g, Saturated fat – 11g, Trans Fat – 0g, Cholesterol – 100mg, Sodium – 710 mg, Dietary Fiber – 1g, Total Carbohydrate – 13g Sugars – 1g, Protein – 13g, Vitamin D –0%, Potassium – 2%, Calcium 15%, Iron 10%