While at the gym a while back the Barefoot Contessa was on one of the TVs and she was making individual spanakopitas. They looked delicious but I had completely forgotten about them by the time I got home. It dawned on me while planning my meals for the week, that I should make spanakopita. So, I powered up google, did a little research and came up with this amazing mess!
Ingredients:
11/2 lbs spinach
1 large onion, chopped
2 bunches green onions, chopped
2 eggs, beaten
1 tsp nutmeg
8 oz crumbled feta cheese
24 sheets of phyllo dough (half for the top and half for the bottom)
2 tbsp olive oil
salt and pepper to taste
Directions:
- Preheat the oven to 375o.
- Heat 1 tbsp of olive oil over medium heat. Saute the onion until clear, about 5 minutes. Add the green onions and spinach and saute until the spinach is wilted.
- In a bowl, beat the eggs and add the spinach mixture, feta cheese, nutmeg, salt and pepper. Mix well.
- Lay 1 of the phyllo sheets out on a flat surface and carefully brush olive oil across the top. Lay the sheet into the baking dish and repeat with the remaining 12 sheets.
- Pour the spinach mixture into the baking dish.
- Lay 1 sheet of the remaining phyllo dough on the flat surface and brush olive oil on the top of each sheet and layering them to form the top.
- Bake for 30-35 minutes or until the top is golden brown.
As always, enjoy!
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