Spanakopita Gratin, Malawach Recipe

Directions for Preparing Spanakopita Gratin and Malawach

1. 1

   Prepare the Filling

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute. Stir in the fresh spinach and cook until wilted. Remove from heat and let cool slightly.

2. 2

   Mix the Filling

   In a large bowl, combine the cooked spinach mixture, feta cheese, ricotta cheese, eggs, salt, black pepper, and nutmeg. Mix well until all ingredients are combined.

3. 3

   Prepare the Phyllo

   Preheat your oven to 375°F (190°C). Grease a baking dish with remaining olive oil. Layer half of the phyllo dough sheets in the dish, brushing each sheet with olive oil before adding the next.

4. 4

   Assemble the Gratin

   Spread the spinach filling evenly over the layered phyllo dough. Cover with the remaining phyllo sheets, again brushing each with olive oil. Tuck in the edges to seal the filling.

5. 5

   Bake the Gratin

   Bake in the preheated oven for about 30-35 minutes or until the top is golden brown and crispy.

6. 6

   Prepare the Malawach

   While the gratin is baking, heat a skillet over medium heat. Add the malawach pieces and cook for about 2-3 minutes on each side until golden and crispy. Serve warm.

7. 7

   Serve

   Once the gratin is done, remove it from the oven and let cool for a few minutes. Cut into squares and serve with the crispy malawach on the side.