Spinach & Three-Cheese Phyllo Pie
I love spanikopita, but it can be labor intensive. I like to make it in one big rectangular dish, and instead of just using feta cheese, I also add ricotta and Parmesan. I sprinkle the phyllo with za'tar, a traditional spice and sesame seed blend from Israel.
Spinach & Three-Cheese Phyllo Pie
Prep time: 50 min
Cook time: 1 hr, 25 min
Total time: 2 hr, 15 min
Yield: 12 - 14 servings
Ingredients
- 1/2 cup pine nuts
- 2 tablespoons (1/4 stick) unsalted butter
- 1 tablespoon olive oil
- 2 yellow onions, diced
- 2 garlic cloves, minced
- three 20-ounce bags frozen chopped spinach, thawed and squeezed of excess water
- 4 extra large eggs, lightly beaten
- 2 cups crumbled feta cheese
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 2 teaspoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon ground nutmeg
- 8 sheets phyllo dough, thawed
- 3 tablespoons unsalted butter, melted
- 2 teaspoons za'tar (if you can't find za'tar, use sesame seeds)
Cooking Directions
- Preheat the oven to 375°F. Grease a 13 by 9-inch baking dish.
- In a large dry skillet over medium heat, lightly toast the pine nuts . Remove and reserve . Melt the butter with the olive oil. Add the onions and sauté until translu-cent, about 10 minutes .Add the garlic and saute 2 to 3 minutes. Stir in the spinach . Cook until tender and any excess water evaporates, about 5 minutes.Remove from heat and let cool.
- In a large bowl, mix the eggs, feta, ricotta,Parmesan, pine nuts, salt, pepper, andnutmeg. Add the reserved spinach mix-ture and stir to combine. Transfer to the baking dish.
- Layer sheets of phyllo onto the spinach, brushing each shee t with melted butterbefore adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'tar or sesame seeds.Bake until golden brown, about 55 to 60 minutes.
This recipe is also featured in my cookbook!
