Spanakopita

       My Fiance is 100% Greek and I'm a mix of Italian and Mexican. When we were getting to know each other in the beginning of our relationship, he would always tell me how Spanakopita was so delicious and that I had to try it. He describe it to me and the first thing I thought of was Quiche. This was, because the ingredients were so similar; Spinach, cheese and a type of pastry. 

                                                           
                                                             (Matt's Trip to Greece) 

      
         Over a few years, I finally feel like I have perfected this recipe thanks to the help of his Yiayia ( which is "grandma" in Greek). The main ingredient is FETA, oh how I have grown to love this cheese! I put it in everything salads, pasta, and especially anything Greek related. Hope you enjoy the recipe and remember there's no such thing as too much FETA haha!!

Ingredients:

• Olive Oil
• 1 lrg Onion
• 2 Garlic Cloves
• 2 Pounds of Frozen Spinach (rinsed & drained)
• 1/2 fresh parsley
• 2 eggs (lightly beaten)
• 2/3 cup of Ricotta Cheese
• 1 & 1/4 cup of crumbled Feta
• 20 sheets of Phyllo Dough
• 1/4 Olive Oil

Directions:

1) Preheat Oven to 350 Degrees and lightly oil a 9x9  square inch baking pan.

2) Rinse & Drain Spinach (make sure you do this at least a hour before cooking).  What I like to do is get a Tupperware and place the frozen spinach into it, add about 4 tbsp of water and microwave for 3-4 mins until the spinach is no longer frozen. After you do this, place the spinach into a colander and with a paper towel press out all the excess water. This might take awhile and be very COLD! 

3) Heat 3 Tbsp of olive oil in the large skillet over medium heat. Saute onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2-3 mins. Remove from heat and set aside to cool.

4) In a bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay Phyllo dough in prepared baking pan, and brush every layer with olive oil. 10 sheets for the bottom and then add Spinach Mixture.( I like to add just a little more feta on top of the spinach). Then follow with another 10 sheets and make sure you brush each layer with olive oil. 

5) Before placing them in the oven make sure you cut the Spanakopita into desired shapes. I like to cut it into square shapes and other like triangles, whatever you prefer. I do this because it gets very difficult and messy when cutting it after it is baked.

6) Bake in preheated oven for 30-40 minutes, until golden brown. Check every 10 minutes. Once done remove from oven and serve while hot! 

*TIPS: For left over when reheating: preheat oven to 350 degrees and place the Spanakopita on the baking sheet. Bake until the Phyllo dough is crunchy. If you reheat it in the microwave it can turn moisture and you don't get that crispy, flaky dough that really makes the Spanakopita amazing. 

UNIQUE.OBSESSIONS

MiChelle

livelovebeauty@gmail.com