Spanakopita

Special Equipment : 9″ x 11″ Casserole, Pastry Brush, Microplane
Serves: 15 Portions

Ingredients

The Filling

*trust me on the chopped & frozen spinach here!

Yogurt Sauce

  • 8 Oz Greek Yogurt Fage 5%
  • 1/2 Lemon Zest & Juice
  • 1/2 Clove Garlic
  • 1/2 Teaspoon Kosher Salt


Crispy golden brown, buttery and cheesy! This is a no brainer for a winning potluck dinner dish. Don’t count on having any leftovers.

Method:

Spanakopita Filling

  • Using a saute pan over medium heat, sweat the onions until they’re translucent and add to a bowl. In the same bowl, add spinach, dill, parsley & black pepper. Lightly mix all of these ingredients together. Now, crumble your cheeses & add your egg. Fold the ingredients in until evenly mixed. Don’t over mix the cheese. You’re looking to have chunks of cheese throughout the mixture. Season with salt.
  • Preheat your oven to 350 degrees Fahrenheit. Melt 1 cup of butter & brush your casserole dish. Add 1 sheet of phyllo dough. Brush with butter lightly on the entire layer of phyllo. Repeat this step 2 more times giving you 4 layers of phyllo and butter. Now add your spinach & cheese mixture evenly. Add 1 sheet of phyllo & lightly press down. Brush with butter, & continue for 3 more layers. Once the last layer is applied and buttered, score the top layer of phyllo. This will make it easier to serve. Now add your casserole to the oven and cook for one hour. You’re looking for a crispy golden brown flaky top.
  • Serve hot or room temp with lemon yogurt

Lemon Yogurt

  • In a bowl, add the yogurt, lemon zest & juice. Using the same microplane from the lemon zest, grate in half of a clove of garlic. If you like garlic and want the sauce spicier, add the whole clove. Season with salt. Mix well and set aside.

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