Simple Spanakopita

 This is one of my favorite comfort food dishes because it is simple to prep, healthy, and the phyllo is flaky and delicious 🤤

Spanakopita

filling

filling spread evenly inside dough

sides tucked in and brushed with olive oil

Ingredients:

1 16oz package phyllo dough thawed

1 cup (approximately) extra virgin olive oil

16 oz chopped spinach drained

2 bunches flat-leaf parsley chopped

2 or more cloves of garlic minced

4 eggs

10.5 oz feta cheese (go for quality)

2 tsp dried dill weed

salt and pepper to taste

Directions:

1) Preheat oven to 325.

2) Chop and prepare ingredients as listed, being careful to drain spinach thoroughly.

3) Mix ingredients together in a large mixing bowl.

4) Lightly coat a 9 1/2" x 13" baking dish with olive oil.

5) Line the dish with two sheets of phyllo at a time allowing them to cover the bottom and sides of the dish, then lightly brushing them with olive oil.  Repeat two sheets at a time, brushing the tops with oil, until you have used two thirds of the dough.

6) Spread the spinach mixture evenly on top of the dough.

7) Layer the remaining dough two sheets at a time, lightly coating with oil, until there is no phyllo remaining.  Fold in the sides and brush with olive oil.  Brush the top with olive oil and sprinkle lightly with water.

8) Bake for one hour at 325.