Spanakopita
Ingredients
- 1 onion quartered
- 2 T olive oil
- 2 10-oz. pkgs. frozen spinach
- 1 or 2 eggs
- salt and freshly ground black pepper to taste
- ¼ C grated Parmesan cheese
- ¼ t nutmeg
- 1 C ricotta
- 1 lb. phyllo dough see About Phyllo Dough, below
- ½ C melted butter margarine or oil
Instructions
- Cook spinach according to package directions. Let cool; squeeze out excess moisture.
- Coarsely chop onion. Sauté in olive oil for 5 minutes. Process spinach until finely chopped, about 10 seconds. Add remaining ingredients and process just until mixed. (Add second egg only if mixture seems dry)
- Preheat oven to 350°F about 20 minutes before baking.
- Place one sheet of phyllo dough on dry surface. Brush dough with melted butter. Top with second sheet of dough; brush again with butter. Cut dough into 6 strips about 2 inches wide. Place about 1 teaspoon filling 1 inch from bottom of each strip. Fold upwards to cover filling.
- Bring right bottom corner of dough upwards to meet left edge, making a triangle. Continue folding upwards and from side to side until strip is completely folded into a triangle. Repeat with remaining dough and filling. Place triangles seam-side down on lightly sprayed baking pan. Brush with additional melted butter. (May be frozen at this point. No need to thaw before baking; just add 2 or 3 minutes to baking time.)
- Bake for 20 minutes, until golden.
Notes
A 1-lb. package of frozen or fresh phyllo dough contains about 20 sheets. To thaw, place package in refrigerator overnight. Dough will keep for 2 or 3 weeks in the refrigerator. When working with phyllo, keep it well covered with plastic wrap to prevent it from drying out. If dough tears, don't worry. Just patch it together with melted butter or margarine