Eat Your Spinach. Let’s Make Spanakopita!

Spanakopita

1 medium Onion (chopped fine)

600 g Frozen Spinach (defrosted and drained)

3 tbsp Garlic (chopped fine)

1 bunch Parsley (chopped including stems)

0.5 lb Butter (melted)

2 tbsp Garlic

1 tsp Black Pepper, fresh cracked

1  Pan Spray

2 tbsp Vegetable Oil

4 cup Feta Cheese (crumbled)

Prep Method

Add oil to 6 quart pot on high heat.

Add onion and cook for 3 minutes

Add chopped garlic cook for 3 minutes

Add half of fresh spinach and cook for 2 minutes stirring frequently

Add remaining fresh spinach and cook for 2 minutes stirring frequently

Add frozen spinach stir and add roasted garlic and pepper flakes and black pepper stir and remove from heat

let cool for 5 minutes

Place half of spinach mix into food processor and pulse 6 times. Remove from food processor and place in large bowl. Repeat with other half of spinach mix

Add 2 eggs and mix well

Spray a 13"x9"x 4" baking dish with non stick spray

Place 2 sheet of phyllo pastry covering the bottom and sides of baking dish. Take one sheet and cut in half fold over on itself. Place on one end of baking dish cover the side and repeat on other side of baking dish. Bush all phyllo pastry with melted butter

Put 1 1/4 cups spinach mixture on top of buttered phyllo pastry and spread out evenly. Cover with 2 sheets of phyllo pastry folded in half on top of spinach mixture. Butter phyllo pastry with melted butter. Repeat process until spinach mixture in used up.

Fold over any phyllo pastry that is sticking up over the the edges so that there is no phyllo pastry is higher than the last layer of the spinach pie.

Using any phyllo pastry that is left over, fold in half and place on top of phyllo pastry. Brush remaining melted butter on top of phyllo pastry.

Bake at 325F for 45 minutes