Today was a special day...my Mama and I cooked together! I had a small catering job and she just wanted spanakopita (I actually really wanted it too). I made spanakopita triangles and she/we made full size squares.
I was having a not-so-great morning and was definitely cheered after some time in the kitchen with her and a full belly of warm spanakopita!
I love my mama, I love cooking and I LOVE this spanakopita recipe!
If you've never worked with phyllo before don't be put off! The number one trick is too keep whatever phyllo you aren't working with covered in a damp dish/paper towel.
I hope this recipe inspires you to get in the kitchen!
Spanakopita (Greek spinach and feta pie)
Filling:
3 cups feta cheese, crumbled into small pieces (seems like a lot, but it's totally worth it!)
1 1/2 cups cottage cheese
4 eggs, beaten
1 bunch green onions, sliced thin
1/3 cup fresh dill, minced
3 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon nutmeg
3/4 teaspoon salt
1/8 teaspoon pepper
3 (10 oz) packages frozen chopped spinach, thawed and squeezed dry
Phyllo Layers
3/4 cup olive oil or melted butter
1. For the filling: Mix all of the filling ingredients together until uniform.
2. Preheat the oven to 400F. Brush a 9x13 baking dish with oil. Lay one phyllo sheet in the bottom of the dish. Brush with oil/butter. Repeat with 7 more phyllo layers, brushing each with oil. Spread half the spinach mixture evenly in the dish. Top with 4 more phyllo/oil layers.
3. Spread the remaining filling into the dish. Top with 7 more phyllo/oil layers.
4. Working from the center outward, use the palms of your hands and press out any air bubbles. Using a sharp knife, lightly score the pie into serving squares (I usually cut it into 8), but do not cut through more than 3 layers.
5. Bake until phyllo is golden and crisp, about 30 to 35 minutes. Cool for at least 10 minutes. And enjoy!
