Spanakopita

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 bunch green onions, chopped
• 2 cloves garlic, minced
• 2 pounds spinach, rinsed and chopped
• 1/2 cup chopped fresh parsley
• 2 eggs, lightly beaten
• 1/2 cup ricotta cheese
• 1 cup crumbled feta cheese
• 8 sheets phyllo dough
• 1/4 cup olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the 3 tablespoons olive oil in a large pan over medium heat. Add the chopped onion and green onions and cook 6-8 minutes until soft.

2. Add the minced garlic and cook 1 minute. Add the spinach in batches and cook 5-7 minutes until fully wilted.

3. Tip the spinach into a colander and press out as much liquid as you can. Let it cool for about 10 minutes.

4. Preheat the oven to 375°F (190°C). Lightly oil a 9x9 inch pan.

5. In a bowl, mix the cooled spinach mixture with the parsley, beaten eggs, ricotta and feta until evenly combined.

6. Lay 4 phyllo sheets in the pan, brushing each sheet with a little of the 1/4 cup olive oil. Spread the filling evenly over the top.

7. Cover the filling with the remaining 4 phyllo sheets, brushing each with oil. Trim the edges and cut the top into squares.

8. Bake 40-45 minutes until golden brown and the center reaches 160°F (71°C) because of the raw eggs. Rest 10 minutes before serving.