Spanakopita Recipe

Time1h

Serves40

(includes 40 bite size pieces)

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Ingredients

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1
Prepare the Filling
In a large pan, sauté chopped onion and minced garlic until translucent. Add spinach and cook until wilted. Remove from heat and let it cool. Once cool, mix in feta, ricotta, eggs, salt, pepper, and nutmeg.
2
Prepare the Phyllo Dough
Thaw phyllo dough according to package instructions. Preheat the oven to 375°F (190°C).
3
Assemble the Spanakopita
Lay one sheet of phyllo dough on a clean surface and brush with melted butter. Layer another sheet on top and brush again. Place a generous tablespoon of the spinach filling at one end, fold the sides over, and roll into a log. Repeat until all filling is used.
4
Bake
Place the rolled spanakopita on a baking sheet lined with parchment paper. Brush the tops with more melted butter. Bake for 25-30 minutes or until golden brown.
5
Serve
Let cool slightly, then cut into bite-sized pieces and serve warm.