1 cup chopped onion
2 cloves garlic,chopped
1 1/2 lb spinach
1/4 cup olive oil
1 teaspoon salt
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 cup feta cheese, crumbled
1 cup ricotta cheese
1/2 package of phyllo pastry sheets Olive oil to brush sheets
Preheat the oven to 400F
Sauté chopped onion in olive oil
until golden, then add garlic.
Add spinach and cook until spinach
wilts, then let cool for 15 minute.
Add salt, dill, parsley, feta and
ricotta. Stir until well-combined.
Prepare one sauté pan or 12” round
oven baking dish. Grease pan or
oven dish by brushing with oil.
Take three phyllo sheets and place
horizontally in pan, allowing pastry to drape over the sides, then oil the top sheet thoroughly
Place two phyllo sheets vertically and oil the top sheet.
Repeat two more times, making sure to alternate laying the pastry horizontally and vertically.
Spoon the spinach filling onto the center of the pastry.
Close phyllo sheets in an overlaying pattern, then oil the top thoroughly.
Place on lower oven rack and bake 400F for 20-25min
Rachel’s Spanakopita in a Pan