spanakopita

Spanakopita

Like all Greek food, Spanakopita is meant to be shared. Always a crowd pleaser, this recipe--which calls for fresh spinach (not frozen!)--is sure to delight your friends and family!

 

Serves 15-20 as an appetizer, 12-15 as a side dish, or 8 as a main dish served with salad.


3 Bunches fresh spinach (wash & cut)

1/4 C. Parsley, chopped

1 Bunch green onions, chopped

1 lb. Feta cheese, crumbled

1/4 C. Extra virgin olive oil

6 Large eggs, lightly beaten

1/8 C. Uncle Ben's converted rice

1 Box Filo

1/2 lb. Butter, melted

 

1. Preheat oven to 350.

2. Mix all ingredients except butter & filo in a large bowl.

3. Butter a 1/2 sheet pan. Start layering the filo, brushing each layer with butter. Do this with about 1/2 the box.

4. (Optional) Toast 1 sheet of filo in the oven. This only takes a minute or two. Place toasted sheet on filo layers. 

5. Then top the filo layers with the spinach mixture.

6. Finish off by layering the remaining filo, buttering between each layer again.

7. Score with a knife into whatever size pieces you like.

8. Bake for 45-60 minutes until crispy and golden.