| Ingredients | Instructions |
|---|---|
| • 2 lb fresh spinach, steamed, drained, and chopped • 4 oz grated onion • 2 eggs • 2 tsp kosher salt • 1 tsp white pepper • 2 oz fresh dill, chopped | 1. In a large bowl, combine the spinach mixture: chopped spinach, onion, eggs, salt, pepper, and dill. Mix well. |
| • 1 lb phyllo dough (first 12 layers) • 8 oz feta cheese (French) • 8 oz goat cheese | 2. Spread the spinach mixture evenly on a sheet pan lined with 12 layers of buttered phyllo dough. 3. Crumble the feta and goat cheese over the spinach mixture, ensuring it’s evenly spread out. |
| • Remaining phyllo dough • 2 lb unsalted butter, melted | 4. Top with another 12 layers of buttered phyllo dough, pressing down gently to seal. 5. Cut the spanakopita into desired shapes or sizes. 6. Sprinkle a little water on top before baking to help crisp up the phyllo. 7. Preheat your oven to 375°F (190°C) and bake for 65 minutes or until golden brown and crispy. 8. Let it rest briefly, then serve and enjoy! |
Tags: Greek, Appetizer, Spinach, Phyllo Dough, Feta Cheese, Goat Cheese