Oh my goodness! I love this stuff. Spanakopita, a/k/a spinach pie is one of my favorites.
I got lucky last week and found spinach on sale. I knew I just had to make it.
When I pulled out a roll of phyllo, I dated the package and put the rest in the freezer for another time. When you're ready to use it again, remove it from the freezer and thaw in the fridge.
This recipe is my own adapted from recipes I've seen online or in cookbooks over the years.
INGREDIENTS
2 tbsp avocado oil
1 small yellow onion, chopped
1 large box or two small boxes of spinach, chopped
1 handful fresh parsley, chopped
1 tsp organic garlic powder
1 lightly beaten egg
3/4 cups ricotta cheese (sometimes I use this, sometimes I leave it out)
1 cup feta cheese
8 sheets Phyllo dough
1/4 cup olive oil for brushing phyllo
DIRECTIONS
Preheat oven to 350 degrees. Saute the onions in a skillet using the avocado oil, then throw in the spinach, stir until wilted.
Let the mixture cool for a few minutes, then add the spinach and the other ingredients to a bowl and stir to combine.
Next, prepare your phyllo. The key to using phyllo is keeping it damp. Wet a clean kitchen towel and spread out the phyllo keeping it covered in between pulling a piece at a time out.
Use some of the olive oil to grease the bottom or a 9x13 dish. Lay one piece of phyllo in the bottom. Lightly brush the phyllo with olive oil. Repeat until you have added for pieces of dough. Don't worry if they're not completely neat or if you break a piece. Then add your mixture to your baking dish
Now repeat the process for the top. Four sheets of phyllo, each lightly brushed with olive oil.
Tuck the sheets in around the edges.
Then baked until lightly browned.
I baked min a little less than golden this time because once it cooled completely, I sliced it and wrapped each piece in parchment, then froze them in a freezer bag. When I'm ready for a slice, I pull it out of the freezer, and place it in the oven on that same parchment (open the parchment to cook) for about 40 minutes, and it'll come out golden brown and crispy just like the day it was first made.
Enjoy!
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