Prep 25 mins
Cook 15 mins
I altered this recipe from the Greek restaurant that I work at and out of the many variations of spanakopita I've tried, fresh, authentic or frozen, this is easily the best. My dad dislikes spinach and he thinks this is just wonderful. Also, you'll want to rinse the spinach after you take it out of the bag because it sometimes has sand in it.
- 2 (7 ounce) bags spinach
- 1 sweet onion
- 3 tablespoons dill weed
- 1⁄2 tablespoon parsley
- 1⁄4 teaspoon oregano
- 1 1⁄2-2 cups feta cheese
- 1 (8 ounce) package phyllo pastry sheets (whatever size you want, really)
- 1⁄2 cup olive oil (you don't have to use it all)
- 1⁄2 tablespoon parsley
- 1 tablespoon parmesan cheese
- Boil the spinach and onions in a large pot on medium-high heat until everything is soft and wilted. Remove from heat and strain. In a large bowl, mix feta cheese, dill, parsley, and oregano. Add spinach and onion preparation, blend well.
- For casserole dish:
- Lay 2 layers of phyllo pastry at the bottom of your dish, brush with a little bit of olive oil. Spoon in spinach and feta mixture until full and cover with 2 phyllo sheets, wrapping the extra edges on top for decorative presentation or simply cut them off. Brush with olive oil. Bake for 20-25 minutes in 350 degree oven or until the phyllo is golden. Sprinkle with 1/2 tbsp parsley and 1 tablespoons grated parmesan cheese.
- For cookie sheet:
- Lay out one sheet of phyllo dough and place in the centre of the left-hand side (the pile should be longer than it is wide and fairly even, about an inch and a half or two inches tall) about 1 cup of the mixture and roll it to the right. Tuck the extruding top and bottom to the inside and keep rolling. Brush the top with olive oil to make it crispy and brown :) Then sprinkle them with 1/2 tbsp parsley and 1 tablespoons grated parmesan cheese (spread out, not all on one). Make as many as you can!
- Bake for 10-15 minutes at 350 degrees or until golden.
Easy to do for sure, but the best, well not for me. But it served its purpose and was tasty enough.
This is an excellent recipe - it really does taste like the stuff you find in restaurants. I used 2 9-oz bags of spinach and used dried herbs (recipe doesn't say fresh or dried). I cut the dill down the two tablespoons and was glad I did. The flavor was just right for me. Thanks for a recipe that I'll use over and over!
This was easy and very very tasty. sadly I have no spinach in the garden to make this again at the moment but its the best incentive to go and plant some that I know of!