Spanakopita

Created for: Square Casserole Dish

Directions

1. Preheat the oven to 375˚F (190˚C).
2. Heat a fry pan over medium-high heat. Add a handfuls of spinach and cook, tossing gently with tongs. As the spinach starts to wilt, add the rest a few handfuls at a time. Cook until all the spinach is wilted about 4-6 minutes. Transfer spinach to a colander, cool slightly and squeeze with hands to extract liquid.
3. Heat oil in the pan over medium heat. Add the green onions, cook until soft, about 4-6 minutes. Add spinach.
4. Stir in cheeses, eggs, dill, parsley, nutmeg, salt and pepper mix thoroughly.
5. With a pastry brush, lightly coat the bottom and sides of baking dish with oil. Working quickly, lightly oil one side of a phyllo sheet and lay it in the dish oiled side up and off center so that it partially covers the bottom and reaches halfway up one long side of the pan. Lightly oil the top of another phyllo sheet and lay it oiled side up and off centre so it reaches halfway up the other long side of the pan. Repeat this pattern with 4 more phyllo sheets.
6. Lightly oil the tops of 3 phyllo sheets and layer them oiled side up and centered in the pan. Spread the filling evenly over the last layer.
7. Repeat the oiling and layering with remaining 9 phyllo sheets over the filling the same way layered the previous 9. With the oiled bristles of the pastry brush, push the edges of the phyllo down around the sides of the dish to enclose the filling completely.
8. Score the top phyllo layer into 24 rectangles. Bake until the top crust is golden brown, 35- 40 minutes. Cool until warm. Cut the rectangles carefully along the score marks and serve.

Ingredients:

• 2 lbs. (900g) fresh spinach, washed, dried, trimmed and chopped
• 3 Tbsp (45ml) olive oil
• 1 bunch green onions, white and green parts, finely chopped
• 2 cups (500ml) feta cheese
• ½ cup (125ml) Parmesan cheese, grated
• 2 eggs
• ½ cup (125ml) dill
• 1/3 cup (80ml) parsley
• ¼ tsp (1ml) nutmeg
• 1 tsp (5ml) salt
• 1 tsp (5ml) pepper
• ¼ cup (60ml) olive oil
• 18 sheets frozen phyllo dough, thawed

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Main Ingredient: Spinach
Cooking Time: 60 minutes
Serving Size: 6-8