StoneGable Spanakopita

3 TBS olive oil

6 green onions, chopped (white and green)

2 cloves garlic, chopped or pressed

2 lbs fresh spinach, rinsed and chopped

1/4 cup fresh parsley, finely chopped

2 large eggs

1/2 cup ricotta cheese

1/4 cup parmesan cheese

1 cup feta cheese

1/2 cup panko breadcrumbs

2 TBS fresh dill, finely chopped

8 sheets phyllo dough

1/4 cup melted butter

1/4 cup olive oil


Preheat oven to 350 degrees.


Filling: In a large sautee pan, heat 3 TBS olive oil over medium heat. Add green onions and cook until tender. Add garic and sautee for 1 minute. Add spinach and parsley and cook until spinach is wilted and heated through. Salt and pepper. Take off heat and cool. If spinach mixture is watery squeeze out any liquid.


In a large bowl, beat 2 eggs. Add ricotta, parmesan, feta, bread crumbs and dill. Beat together. Once spinach mixture is cooled, add it to the cheese mixture.


Phyllo: Combine melted butter and oil. Place 1 phyllo sheet on a clean work surface. Brush with butter/oil.

Put another sheet of phyllo on top of the first. Repeat for 10 layers. Remember to cover phyllo sheets not in use with a piece of parchment/plastic wrap/waxed paper and a barely damp tea towel.


Assembly: Put the layered phyllo sheets in a 9x9 pan. The ends of the phylo will stick over the edges. Fill with spinach mixtures. Bring phyllo over top of the spinach mixture.


Make another 10 layer phyllo dough like above. Cut phyllo to fit the top of the pan and GENTLY score the phyllo top into serving sizes. Only score through the first half of the phyllo sheets. Put phyllo on top of the pie.


Bake for 20-25 minutes until top is browned and the pie is hot.

Cut and serve.