Featured Pinch Tips Video
- 4 pkg
- (10 oz.) frozen chopped spinach, drained & squeezed dry
- 1/2 bunch
- fresh parsley, finely chopped
- 1 bunch
- green onions, thinly sliced
- 1 small
- white onion, minced
- 3 clove
- garlic, minced
- 1/4 tsp
- 2 c
- feta cheese, crumbled
- 1 c
- shredded parmesean cheese
- eggs, + 1 egg white, beaten together
- egg yolk, beaten
- 1 1/2 stick
- butter, melted
- 1 pkg
- (1 roll) of phyllo sheets
1Put spinach in a colander and use a potato masher to squeeze as much liquid out of the spinach as possible. You want very little moisture in the spinach.
2Meanwhile saute onions and garlic in 1 Tbsp. of the melted butter.
3In a large bowl mix together spinach, pepper, onions & garlic, fresh parsley, feta and parmesean cheese and eggs. Set aside.
4lay phyllo dough out on a board and cover with a damp cloth to keep it from drying out. Layer 10 pieces of phyllo dough brushing each layer with melted butter.
5Gently spread spinach mixture over the phyllo dough.
6layer 10 pieces of phyllo dough over spinach brushing each layer with melted butter. Cut spanakopita into 8 slices before you bake it.
7Bake in a 350 degree oven for 1 hour. Brush top with a beaten egg yolk in the last five minutes of baking.
8Let stand for 15 minutes and serve.