Happy Halloween! It would be more appropriate to post a recipe that had pumpkin as an ingredient or was somehow shaped to look like a ghost. But this spanakopita recipe is good enough to make up for the lack of a holiday theme. When I first started using this recipe (about 3 years ago), I compiled a few aspects of different spanakopita recipes for this one.
- 1/2 cup vegetable oil
- 2 large onions, chopped
- 2 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
- 2 tablespoons chopped fresh dill
- 2 tablespoons all-purpose flour
- 2 (4 ounce) packages feta cheese, crumbled
- 4 eggs, lightly beaten
- salt and pepper to taste
- 1 1/2 (16 ounce) packages phyllo dough
- Olive Oil
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
- Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with 10 more sheets of phyllo. The sheets will overlap the pan.
- Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.