Crispy Spanakopita
Crispy Spanakopita
Ingredients
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) olive oil
- 1 bag (500 g) frozen spinach, thawed and drained well
- 5 oz (140 g) ricotta cheese
- 4 oz (115 g) feta cheese, crumbled
- 1 egg, beaten
- ¼ cup (20 g) panko breadcrumbs
- ⅓ cup (15 g) dill, finely chopped
- ½ tsp dried oregano
- ½ lemon, zest finely grated
- 6 tbsp (85 g) unsalted butter, melted
- 10 sheets frozen phyllo dough, thawed
Instructions
- With the rack in the lowest position, preheat the oven to 350°F (180°C).
- In a skillet over medium heat, soften the onion and garlic in the oil. Transfer into a large bowl. Add the spinach, ricotta, feta, egg, breadcrumbs, dill, oregano and lemon zest to the bowl. Lightly season with salt and pepper. Mix well.
- On a work surface, using a pastry brush, cover 3 sheets of phyllo with melted butter and stack them one on top of the other. Line a small 13 x 9-inch (33 x 23 cm) baking sheet with the stack of phyllo. Cover with the spinach filling. Fold the edges of the phyllo in towards the centre just enough to hold in the filling.
- Cut the remaining 7 phyllo sheets in half widthwise to get a total of 14 rectangles. Butter each rectangle with melted butter as you go. Stack two buttered rectangles over the filling to cover. Crumple each remaining rectangle into the shape of a rose and place over the spanakopita. Cut the spanakopita into 12 equal pieces (see note).
- Bake for 45 minutes or until the dough is golden and crispy. Let cool for 15 minutes before serving.
Crispy Spanakopita