Spanakopita

1. 1

   Grease two large baking pans.

2. 2

   Defrost spinach squeeze out the liquid and reserve in colander.

3. 3

   In a large saucepan skillet, saute onions and scallions in one stick of butter.

4. 4

   Add dill and parsley and saute mixture until golden five minutes.

5. 5

   Add the spinach and 1/4 teaspoon salt and saute the mixture for ten minutes.

6. 6

   Transfer the mixture to a large bowl.

7. 7

   Stir in feta cheese crumbled and 1/2 cup freshly crumbled parmesan cheese.

8. 8

   In another bowl beat eggs until they are frothy and fold them into the mixture.

9. 9

   Have the phyllo leaves ready with four sticks of butter melted.

10. 10

    *Set up your work area carefully.

11. 11

    It's a process but so worth it.

12. 12

    *Have a damp tea cloth ready for your phyllo dough.

13. 13

    Brush five of the leaves with melted butter.

14. 14

    Cover the other phyllo leaves with a damp cloth to keep from drying out.

15. 15

    Spread 1/5 of the mixture along one edge of the phyllo.

16. 16

    Fold in the sides and roll.

17. 17

    Place on a greased baking sheet and brush with butter.

18. 18

    *You can freeze at this point.

19. 19

    Bake at 350 degrees for one hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.