Spinach Spanakopita Casserole
Description
Enjoy a delicious meatless dish with this easy to make Spinach Spanakopita Casserole. This Greek Spinach Pie is stuffed with spinach, onions, cheeses and parsley that is in a crispy, flaky phyllo dough.
Ingredients
3 T. olive oil
1 large onion, chopped
1 bunch green onions, chopped
3 cloves garlic, minced
2 lb. spinach, rinsed and chopped
1/2 c. chopped fresh parsley
2 eggs, lightly beaten
1/2 c. ricotta cheese
1 c. crumbled feta cheese
salt and pepper, to taste
8 sheets phyllo dough
1/4 c. olive oil
Directions
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Preheat oven to 350 degrees. Lightly oil a 9 × 9 inch square baking pan.
Wash green onion, parsley and spinach; chop as directed. Peel and chop onion.
Heat olive oil in a large skillet over medium heat. Saute onion, green onions and garlic until soft and lightly browned; stir in spinach and parsley; saute until spinach is limp, about 2 minutes. Remove from heat; set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta cheese, and salt and pepper to taste; stir in spinach mixture.
Lay 1 sheet of phyllo dough in prepared baking pan and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with 2 more sheets of phyllo. The sheets will overlap the pan.
Spread the spinach and cheese mixture into pan; fold overhanging dough over filling. Brush with oil; layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake 30 - 40 minutes, until golden brown.
Cut into squares; serve hot.
5 servings.