Pretty good recipe. I added a half cup of parsley. It's how the old ladies at church did it growing up.
Another recipe from "Greek Home Cooking in America". May substitute 2-10 oz packages of chopped frozen spinach, thawed, for the fresh spinach.
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- 2 pound(s) spinach, fresh chopped, rinsed, drained
- 2 whole(s) onions finely chopped
- 6 whole(s) eggs slightly beaten
- 1/2 cup(s) olive oil
- 1 pound(s) feta cheese finely crumbled
- 2 tablespoon(s) dried mint or dill
- 1/2 pound(s) butter melted
- 1 pound(s) phyllo dough
- Pre-heat oven to 350 degrees F.
- Rinse spinach thoroughly, if fresh, & remove stems. Allow spinach to drain completely, either overnight or for several hours. Pat dry with paper towels.
- Coarsely chop (if fresh) spinach and add remaining ingredients except the melted butter & phyllo. Toss well.
- Line a 10"x16" buttered pan with 10-11 phyllo sheets, brushing each sheet with melted butter.
- After 10-11 sheets have been used, place spinach mixture over the phyllo, and then cover with the remaining 10-11 sheets, again brushing each sheet with melted butter.
- Trim excess dough, leaving a 1" overhang. Roll & tuck phyllo inward around the inside edges of the pan to form a rim. Or if you prefer, trim using a sharp knife along the inside edges of the pan. Lightly score the top of the spanakopita into portions & bake in preheated oven for 55 minutes.
- Remove from oven, cut pre-scored portions. Allow to set for 20 minutes before serving. Serves 8-16.
This recipe is a personal recipe added by AletaU1 and has not been tested or endorsed by MyRecipes.
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