Spanakopita

Prep Time:

Cook Time:

Season:

30 Minutes

35 Minutes

Spring

Ingredients

1 pack of phyllo pastry
227 grams baby spinach, chopped
1 bunch of fresh dill, finely chopped
3 scallions, thinly sliced
227 grams ricotta cheese - full fat, room temperature
227 grams feta cheese, crumbled
1 egg, beaten, room temperature
1/2 cup extra virgin olive oil
Salt & pepper, to taste

Instructions

Step 1

Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.

Step 2

Combine feta, ricotta, eggs, salt, pepper, and dill in a bowl. Add the scallions and mix until combined. Mix in the chopped spinach, a handful at a time.

Step 3

While the phyllo is still rolled in its packaging, cut it into three equal portions to obtain strips of phyllo. Unwrap one portion at a time and leave the rest in their packaging so that they do not dry out.

Step 4

Drizzle one strip of phyllo with some olive oil and add a second strip of phyllo on top. Add a tablespoon of the filling at the bottom corner and fold it like you would fold a flag. Brush the top with oil. Repeat until you have used all the filling.

Step 5

Place the finished triangles on the baking trays. Bake for 35 minutes until golden. Let cool 15 minutes and serve.

Note: This recipe makes about 24 hand pies and pairs very well with homemade tzatziki.