Recipe courtesy of David Rosengarten

Spanokopitta

  • Level: Easy
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Ingredients

2 (12-ounce bags) spinach

2 bunches scallions

1/4 cup Parmesan cheese

2 tablespoons dill

2 tablespoons olive oil (be liberal)

Nutmeg, pepper and salt to taste

21 sheets Phyllo

1 1/2 cups plus 1/4 stick of butter

Directions

  1. Wilt spinach using only the water clinging to the leaves for about 5 minutes. Cool, squeeze (not too much) and coarsely chop.
  2. Saute 2 bunches of scallions, minced, in 1/4 stick butter (15 minutes). Add to spinach, along with 1/4 cup Parmesan cheese, 2 tablespoons dill, 2 tablespoons olive oil (be liberal), nutmeg, pepper and salt to taste. Line a square baking pan with 7 sheets Phyllo pastry (brushing each sheet with butter - 1 1/2 cups in all). Add 1/2 spinach mixture, fold overhang over top. Repeat process with 7 more buttered sheets and remaining 1/2 spinach mixture. Top pan with 7 more buttered sheets and fold overhang. Brush top with butter.
  3. Cover and bake at 350 degrees for 30 minutes. Uncover and bake at 400 degrees for 5 to 10 minutes.
  1. Wilt spinach using only the water clinging to the leaves for about 5 minutes. Cool, squeeze (not too much) and coarsely chop.
  2. Saute 2 bunches of scallions, minced, in 1/4 stick butter (15 minutes). Add to spinach, along with 1/4 cup Parmesan cheese, 2 tablespoons dill, 2 tablespoons olive oil (be liberal), nutmeg, pepper and salt to taste. Line a square baking pan with 7 sheets Phyllo pastry (brushing each sheet with butter - 1 1/2 cups in all). Add 1/2 spinach mixture, fold overhang over top. Repeat process with 7 more buttered sheets and remaining 1/2 spinach mixture. Top pan with 7 more buttered sheets and fold overhang. Brush top with butter.
  3. Cover and bake at 350 degrees for 30 minutes. Uncover and bake at 400 degrees for 5 to 10 minutes.
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