Recipe: Greek-style Spanakopita 🔗

Ingredients 🔗

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry
• 2 eggs, lightly beaten
• 2 tablespoons chopped fresh dill weed
• 4 ounces crumbled feta cheese
• 4 ounces cream cheese, softened
• 1/4 teaspoon freshly grated nutmeg
• Salt and pepper to taste
• 8 sheets phyllo dough
• 1/2 cup butter, melted

Directions 🔗

Step 1 🔗

Preheat oven to 375 degrees F (190 degrees C). Heat olive oil in a medium skillet over medium heat. Saute onion and garlic in hot oil until tender. Stir in spinach; cook and stir until heated through. Let cool. In a bowl, combine eggs, dill weed, feta cheese, cream cheese, nutmeg, salt and pepper. Add spinach mixture and stir until well blended.

Step 2 🔗

Place one sheet of phyllo dough on a flat surface; keep remaining sheets covered with a damp towel to prevent drying out. Brush lightly with melted butter; top with another sheet of dough and brush with butter again. Repeat layering until all 8 sheets are used up. Spread spinach mixture evenly over buttered phyllo layers. Roll up jelly roll style starting from the short end of the rectangle; tuck ends under to form a log shape. Place on a baking sheet; brush top with melted butter.

Step 3 🔗

Bake in preheated oven for 25 minutes or until golden brown on top. Let cool for 10 minutes before serving.

Preparation time, cooking time and yield 🔗

Preparation time: 25 minutes

Cooking time: 25 minutes

Yield: 8 servings