Spanokopita
Real Mom Prep Time: 25 minutes
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Preheat oven to 350F/180C. |
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2 lb |
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1 kg |
fresh spinach, washed |
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Chop. Place in a large bowl. |
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1 tsp |
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5 mL |
olive oil |
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Heat in skillet. |
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8 |
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8 |
green onions, chopped |
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Saute in oil until tender. |
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Add to spinach bowl. |
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5 |
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5 |
eggs, beaten |
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Add to spinach bowl. |
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1 lb |
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500 g |
feta cheese, crumbled |
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Stir to combine. |
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3/4 cup |
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175 mL |
olive oil |
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Combine in a small bowl. |
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2 Tbsp |
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30 mL |
melted butter |
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Brush 9x13" (23x33cm) |
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baking pan with oil mixture. |
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6 |
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6 |
phyllo sheets |
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Layer in the baking pan, brushing |
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each with oil mixture before |
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placing the next sheet. |
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Spread with spinach mixture. |
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6 |
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phyllo sheets |
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Layer over the spinach, brushing |
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each sheet with oil mixture. |
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Bake for 45-60 minutes |
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or until golden brown. |
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Cut into squares. |
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