Spanakopita

  • 2 large onions; small dice
  • ¼ cup olive oil
  • 3 lb. baby spinach; thawed/sautéed and squeezed dry
  • 1 ½ lb. feta cheese; crumbled
  • 4 eggs
  • ½ tsp. freshly grated nutmeg
  • ½ cup heavy cream
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 package frozen phyllo dough; thawed
  • 2 sticks butter; melted

Preheat oven to 325 degrees, and prepare a pan by lightly greasing. In a large sauté pan, sweat onions in oil until tender. Meanwhile, in a food processor, pulse together spinach and feta until combined, and spinach is coarsely chopped. In a large bowl, combine eggs, nutmeg, cream, salt, and pepper. Add spinach/feta mix, and onions. Mix well. In prepared baking dish, layer 4 sheets of phyllo dough, brushing with butter between each layer, top with a portion of spinach mix, then repeat with 4 more layers of phyllo dough, repeat as many times as possible, while reserving 10 sheets of dough for the top. Top last layer with 10 sheets of phyllo, being sure to brush with butter between each layer. Bake at 325 degrees for about 45 minutes or until the top is brown and crispy. Serve immediately, or cool and cut into portions.

 

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