Spanakopita

Let's Cook

Ingredients

8 servings
  • ⅛ cups Olive Oil #1
  • 1 ¼ cups dice Onion
  • 6 cups chop Spinach
  • ⅛ cups chop Parsley, Fresh
  • ⅛ cups Dill, Fresh
  • ⅛ teaspoons Nutmeg
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 2 ounces crumble Feta Cheese
  • 2 ounces Ricotta Cheese
  • 1 individual beat Egg
  • ¼ pounds Phyllo Pastry Sheet
  • ⅛ cups Olive Oil #2

Freezer Containers

  • 2 Gallon Freezer Bags

Supplies

  • Baking Sheets
  • Cooking Sprays

Directions

Heat olive oil #1 in a large saute pan over medium heat. Add onions and spinach and saute until onions are tender and spinach is wilted and has released excess moisture. Stir in parsley, dill, nutmeg, salt, and pepper. Set aside to cool. In a large mixing bowl combine feta, ricotta, and eggs. When spinach is cooled, combine with cheese mixture. Unroll phyllo and cut into rectangular strips about 4 inches wide. Lay out one sheet of phyllo and brush lightly with olive oil. Lay another sheet on top and brush lightly with olive oil again. 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. Brush the spanakopita with olive oil on both sides and place on a cookie sheet. Repeat until you have used up all of the filling. Bake a full sheet of triangles at 350 for 20-25 minutes, until golden brown.

Freezing Directions

Heat olive oil #1 in a large saute pan over medium heat. Add onions and spinach and saute until onions are tender and spinach is wilted and has released excess moisture. Stir in parsley, dill, nutmeg, salt, and pepper. Set aside to cool. In a large mixing bowl combine feta, ricotta, and eggs. When spinach is cooled, combine with cheese mixture. Unroll phyllo and cut into rectangular strips about 4 inches wide. Lay out one sheet of phyllo and brush lightly with olive oil. Lay another sheet on top and brush lightly with olive oil again. 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. Brush the spanakopita with olive oil on both sides and place on a cookie sheet. Repeat until you have used up all of the filling. Flash freeze spanakopita. Divide among indicated number of freezer bags, label and freeze.

Serving Day Directions

Place spanakopita on a greased cookie sheet and bake at 350 for 30-35 minutes or until golden brown and cooked through.

Nutritional Information

Not Available

About This Recipe

Beneath the flaky crust of this Spanakopita lies a sumptuous filling comprised of sautéed spinach and crumbled feta. A delight of Greek proportions!

Meet The Cook

Cooking is one of Kim's passions, and she loves to hunt for recipes, experiment with them, and share them. The journey of pregnancy, nursing, and introducing food to babies lead Kim to whole foods (or “real food”), and she is still enjoying the journey. When she’s not in the kitchen, she enjoys dating her husband, playing with her boys and reading.

Published:

OAMM Cook Kim

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