Spanikopita contributed by Sarah
My family is Greek and so I thought that I’d share one of my favorite recipes that my YiaYia used to make and what I’ll be making for Greek Easter on the 19th! I’ll be serving Greek Meatballs with Tzatziki Sauce with a side of Greek Potatoes and Spanikopita. For dessert I’ll be making Kourabiedes which are Greek shortbread cookies flavored with almond and clove or as my Dad calls them, death cookies because if you inhale the powdered sugar you start to choke!
- 16 oz frozen chopped spinach, thawed and drained
- 2 bunches flat-leaf parsley, finely chopped
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 4 eggs
- 10.5 oz crumbled feta cheese
- 2 tsp dried dill weed
- Freshly ground black pepper
- 16 oz package frozen phyllo dough sheets
- 1 c. olive oil
- Preheat the oven to 325F
- In a bowl add the spinach and all remaining ingredients except the phyllo and 1 c. olive oil. Stir until combined and set aside.
- Prepare a 13×9 baking dish by brushing the bottom and sides with olive oil.
- Line the baking dish with two sheets of phyllo dough and then brush with olive oil. Add two more sheets in the same manner and brush them with oil. Repeat until 2/3 of the phyllo is used up.
- Spread the spinach and feta filling over the dough, then top with two more sheets. Brush with olive oil.
- Continue to layer the phyllo sheets two at a time, brushing with olive oil until gone. Brush the very top layer with olive oil and sprinkle with a few drops of water.
- Cut part way into squares and then bake at 325 for 1 hour.
- Remove from the oven and finish cutting into squares.