Greece's Cherished Spanokopita
Recipe and photograph courtesy of the American Egg Board.
6 large eggs
1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed to remove excess liquid
1 cup chopped onion
2 cloves garlic, minced
8 ounces low-fat feta cheese
8 ounces low-fat ricotta cheese
1/2 cup shredded Parmesan cheese
1 tablespoon fresh lemon juice
1 teaspoon dried dill
1/2 teaspoon nutmeg
1/2 cup melted butter
8 ounces phyllo (filo) dough (pastry sheets)
2 tablespoon finely shredded Parmesan cheese (optional)
- Preheat oven to 350°F (175°C).
- Place eggs in a large bowl and beat well. Add onion, garlic, feta, ricotta, Parmesan, lemon juice, dill and nutmeg and stir to mix completely.
- Brush the bottom of a 13x9x2-inch baking pan with melted butter. Layer 3 sheets of phyllo in bottom of pan. Brush phyllo sheets with butter. Repeat layering and buttering pastry until half of the package is used. Spread the filling on the phyllo sheets. Cover the filling with the remaining phyllo sheets, layering with melted butter as before.
- Sprinkle with Parmesan cheese, if desired, and bake Spanokopita for 35 to 45 minutes or until pastry is browned and filling is set. Cut into squares and serve.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 422; Total Fat: 26g; Saturated Fat: 12g; Cholesterol: 231mg; Total Carbs: 24g; Fiber: 2g; Protein: 24g; Sodium: 518mg.
Recipe and photograph courtesy of The Incredible Edible Egg™.