Spanakopita
This recipe was handed down to Coverston by his great-grandmother, Connie Forbus.
Servings: 10 servings
Ingredients
- 2 tablespoons olive oil divided
- 1 medium sweet yellow onion finely chopped
- 1 pound frozen spinach thawed
- 2 cloves garlic
- 3 tablespoons parsley chopped
- 2 tablespoons dill chopped
- ¼ cup fresh mint chopped
- ¼ teaspoon nutmeg
- 1 teaspoon sugar
- 2 large eggs
- 12 ounces crumbled feta
- 8 tablespoons clarified butter
- 16 phyllo sheets
Instructions
- Preheat oven to 350 degrees F. Heat 1 tablespoon olive oil in medium-sized pan. Sauté onions until soft. Add spinach and garlic, and sauté with onion for a few minutes. Add parsley, dill, mint, nutmeg, and sugar, and sauté 2 to 3 minutes more. Set aside and let cool.
- In small bowl, beat eggs and add feta. Add egg mixture to spinach, then add the remaining tablespoon of olive oil.
- Brush 9-by-13-inch pan with clarified butter. Place 1 sheet of phyllo in pan and brush with butter. Repeat with 7 more phyllo sheets. Spread spinach mixture evenly atop phyllo. Then cover with 8 more phyllo sheets, brushing each one with butter before adding the next. Cut into triangles with serrated knife. Bake for 40 minutes until phyllo is golden brown.
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