Spinach & Three-Cheese Phyllo Pie
12 - 14 Servings
Prep Time: 30 Minutes. Inactive Prep Time: 20 Minutes to Cool Spinach. Cook Time: 1 Hour 25Minutes
I love spanikopita, but it can be labor intensive. I like to make it in one big rectangular dish, and instead of just using feta cheese, I also add ricotta and Parmesan. I sprinkle the phyllo with za'tar, a traditional spice and sesame seed blend from Israel.
½ Cup Pine Nuts
2 Tablespoons (¼ Stick) Unsalted Butter
1 Tablespoon Olive Oil
2 Yellow Onions, Diced
2 Garlic Cloves, Minced
Three 20 Ounce Bags Frozen Chopped Spinach, Thawed and Squeezed Excess Water
4 Extra Large Eggs, Lightly Beaten
2 Cups Crumbled Feta Cheese
1 Cup Ricotta Cheese
½ Cup Grated Parmesan Cheese
2 Teaspoons Kosher Salt
1 Tablespoon Freshly Ground Black Pepper
1 Teaspoon Ground Nutmeg
8 Sheets Phyllo Dough, Thawed
3 Tablespoon Unsalted Butter, Melted
2 Teaspoons Za’tar (if You Can’t Find Za’tar, Use Sesame Seeds)
Preheat the oven to 375°F. Grease a 13 by 9-inch baking dish.
In a large dry skillet over medium heat, lightly toast the pine nuts . Remove and reserve . Melt the butter with the olive oil. Add the onions and sauté until translu-cent, about 10 minutes .Add the garlic and saute 2 to 3 minutes. Stir in the spinach . Cook until tender and any excess water evaporates, about 5 minutes.Remove from heat and let cool.
In a large bowl, mix the eggs, feta, ricotta,Parmesan, pine nuts, salt, pepper, andnutmeg. Add the reserved spinach mix-ture and stir to combine. Transfer to the baking dish.
Layer sheets of phyllo onto the spinach, brushing each shee t with melted butterbefore adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'tar or sesame seeds.Bake until golden brown, about 55 to 60 minutes.
This recipe is also featured in my cookbook!