Spanakopita

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 medium onion, chopped
• 20 ounces frozen chopped spinach, defrosted and squeezed dry
• salt and pepper, to taste
• 1/2 teaspoon ground nutmeg
• 8 ounces feta cheese, crumbled
• 1 egg, beaten
• 1 cup ricotta cheese
• 12 sheets phyllo dough, defrosted
• 3 tablespoons melted butter
• 3 tablespoons olive oil

Recipe

• 1 cook the onions in the microwave until translucent (about two minutes on high).
• 2 blend the onions, spinach, salt, pepper, nutmeg, feta cheese, egg and ricotta cheese together in a mixing bowl.
• 3 mix the melted butter with the olive oil.
• 4 using a pastry brush, oil the bottom and sides of a rectangle (9"x13") casserole dish.
• 5 note: the phyllo sheets dry out immediately, so keep the unused portions covered with a kitchen towel (to keep the air out) until you are ready to use them; there is no need to be careful placing the sheets in the baking dish; rips, folds and creases are absolutely acceptable and are completely unnoticeable in the final product.
• 6 place one sheet of phyllo on the bottom of the dish and paint it with the oil mixture.
• 7 repeat with the process, stacking a total of eight phyllo sheets and oiling between each layer.
• 8 spread the spinach mixture evenly over the top of the eighth layer.
• 9 place one sheet of phyllo over the spinach mixture and paint it with the oil mixture.
• 10 repeat with the remaining phyllo sheets.
• 11 oil the top layer and any exposed edges and sprinkle with salt.
• 12 bake in a 375°f oven for about 45 minutes or until top is golden brown.
• 13 this is great served warm or at room temperature.