Spanikopita

Anyone else’s garden just bursting with greens and herbs right now?! This is such a great way to use all of them up. Layers and layers of flaky phyllo dough with lots of feta, spinach and herbs. Serve it warm or room temperature and either way it will be a hit.

DID YOU MAKE THIS SPANIKOPITA? 

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Ingredients

• 1 package phyllo dough, thawed
• 2 garlic cloves, peeled and minced
• 1 lb fresh spinach, chopped
• 1 cup herbs (sage, basil, mint, parsley) minced
• 12 oz crumbled feta
• 1 egg
• salt and pepper
• 1/4 cup butter melted

Preheat the oven to 375 degrees

In a large bowl combine the chopped spinach, minced herbs, garlic, feta and egg. Season with salt and black pepper. Mix it all together until combined.

Brush a 9×13 inch baking pan with melted butter on the bottom and place 1-2 sheets of the phyllo dough on the bottom, brush the phyllo with more butter and add another couple sheets. Layer dough and butter so there are 6-7 sheets. Then add on half of the spinach and feta mixture, spread it out evenly. Then add on another 1-2 sheets, top with the other spinach and feta mix. Top with the last layers of phyllo, brush more butter and then layer more phyllo and butter. Making sure the top layer is brushed with butter. Cut the spanakopita into squares and then bake for about 25-30 minutes. Just until everything is crispy and golden.

Let it sit for about 5 minutes to cool and then serve. Enjoy!!