Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Heat olive oil #1 in a large saute pan over medium heat.
2. 6553186 Upgrade to a paid membership 82543 to unlock all instructions 9568
3. 4992568 Upgrade to a paid membership 34057 to unlock all instructions 53668
4. 7459627 Upgrade to a paid membership 77495 to unlock all instructions 75252
5. 7687563 Upgrade to a paid membership 78025 to unlock all instructions 30835
6. 6458995 Upgrade to a paid membership 7606 to unlock all instructions 48359
7. 6967896 Upgrade to a paid membership 55471 to unlock all instructions 59356
8. 3350516 Upgrade to a paid membership 6872 to unlock all instructions 72047
9. 8526592 Upgrade to a paid membership 50145 to unlock all instructions 73079
10. 79169 Upgrade to a paid membership 77709 to unlock all instructions 90092
11. 2454465 Upgrade to a paid membership 96455 to unlock all instructions 6089
12. 9209501 Upgrade to a paid membership 92657 to unlock all instructions 10424

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Prep from frozen
2. 452618 Upgrade to a paid membership 79338 to unlock all instructions 54318

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Heat olive oil #1 in a large saute pan over medium heat.
2. Add onions and spinach and saute until onions are tender and spinach is wilted and has released excess moisture.
3. Stir in parsley, dill, nutmeg, salt, and pepper. Set aside to cool.
4. In a large mixing bowl combine feta, ricotta, and eggs.
5. When spinach is cooled, combine with cheese mixture.
6. Unroll phyllo and cut into rectangular strips about 4 inches wide.
7. Lay out one sheet of phyllo and brush lightly with olive oil. Lay another sheet on top and brush lightly with olive oil again.
8. Place 1/4 cup of spinach/cheese mixture at the end of the rectangle and fold over so it forms a triangle. Continue folding in a triangular fashion until the dough is all rolled up (similar to folding a paper football). You should end up with a triangular pocket filled with spinach/cheese mixture.
9. Brush the spanakopita with olive oil on both sides and place on a cookie sheet.
10. Repeat until you have used up all of the filling.
11. Bake a full sheet of triangles at 350 for 20-25 minutes, until golden brown.