Spanakopita Recipe

** may use 2 12oz pkgs. frozen spinach

Step 1

If using fresh spinach, wash the spinach and remove the rough stems. Place in large bowl and sprinkle heavily with salt. Rub the salt into the leaves by shaking them up, a bunch at a time, and rubbing them between your hands; the volume of spinach will decrease drastically as you do. Tear the spinach up as you do this. Rinse the salt off thoroughly and dry the spinach, squeezing it in bunches in a towel. (If using frozen spinach, just let it thaw and squeeze out the excess moisture. ) Saute the onion and mushrooms in a little olive oil and butter with the garlic and salt and pepper to taste. When both onions and mushrooms are tender remove from heat. Beat the eggs in a large bowl and crumble in the feta, add the parmesan, then the spinach, onions, mushrooms, stir in the parsley, oregano, rosemary, some freshly ground pepper, and a little salt (remembering the feta is very salty

Things You'll Need

  • Salt (sea salt preferred)
  • 1ea Onion chopped
  • 1/2lb Fresh mushrooms sliced
  • Olive oil and butter
  • 1ea Minced clove of garlic
  • Fresh ground pepper (taste)
  • 6ea Eggs
  • 1/2lb Feta cheese
  • 1/2c Grated parmesan
  • 1/4c Chopped fresh parsley
  • 1ts Oregano
  • 1/4ts Dried rosemary (optional)
  • 1/4lb Butter (1 stick)
  • 1lb Phyllo dough

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