Spanakopita (Greek Spinach Pies) with Chef Rafer Ingredients: 3 tablespoons olive oil (PURE) 1 large Spanish onion, chopped 1 bunch green onions, chopped 2 cloves garlic, minced 2 pounds spinach, rinsed and chopped 1/2 cup chopped fresh parsley 2 eggs, lightly beaten 1/2 cup ricotta cheese 1 cup crumbled feta cheese 10 sheets phyllo dough 1/4 cup olive oil
Spanakopita (Greek Spinach Pies) with Chef Rafer Method: Preheat the oven to 350째F (175째C) Preheat oven to 350 degrees F (175 degrees C). Lightly oil a half sheet pan. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
Spanakopita (Greek Spinach Pies) with Chef Rafer In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough on a sheet of parchment paper, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with four more sheets of phyllo. Cut phyllo into 4 strips with pizza wheel to make 4 triangle pouches. Scoop spinach and cheese mixture into corner of a strip and fold dough over filling on a diagonal til filling is tucked away. Lie out separate triangles on sheet pan making squares that almost touch. Bake in preheated oven for 15 to 20 minutes, until golden brown. Serve while hot.
CupcakeChef.com 3 tablespoons olive oil (PURE) 1 large Spanish onion, chopped 1 bunch green onions, chopped 2 cloves garlic, minced 2 pounds...