You guys this is my ALL-TIME favorite recipe for spanakopita! It's so moist and juicy inside. The outside is so flaky and delicate....
It's just heavenly! The secret is to not cook the spinach so that all the rich flavors of fresh dill, salty feta cheese and creamy ricotta all blend together while baking in the oven. this recipe is so easy to put together that you can make it for your next gathering and everybody is going to love this delicious taste! enjoy
Ingredients:
1 pack phyllo Dough, at room temperature
1 pound chopped fresh baby spinach
1 bunch fresh dill chopped
6 green onions sliced
15 ounces whole milk ricotta cheese
1 pound feta cheese crumbled
3 eggs
about 2 cups olive oil separated
1/2 teaspoon salt & pepper
*Baking tray 18 x 13
*preheat oven 450 F once put inside reduce temperature to 350 F
*Do not take defrosted filo out of package until ready to use
Mix 1 cup of olive oil with the chopped fresh spinach, green onions, feta cheese, ricotta,eggs, salt & pepper in a large bowl.
Place layers of the phyllo dough inside your pan making sure to leave about 3 inches of the sheets hanging outside of the pan. Brush each sheet of phyllo with olive oil as you are laying them down.
After about 10 sheets, add all of the spinach mixture and fold in all the phyllo hanging off the pan.
Top the spanakopita with additional layers being sure to brush oil in between each layer and finish with ruffles of phyllo dough on top of the pie.
Bake in the oven for exactly 1 hour.
-Music performed by my brother John T.
