Redfield Recipes: Spanakopita

Spanakopita

1		onion, diced
2	cloves	garlic, diced
2	lb	spinach
		parsley
2		eggs
¹/₂	cup	ricotta cheese
1	cup	feta cheese
^1^'/₂	lb	phyllo pastry

Preheat oven to 350°F.

Sauté onion and garlic until onions start to go translucent. Add spinach and parsley and sauté until wilted. Remove from heat.

In separate bowl, lightly beat the eggs, then beat in the ricotta and feta. Mix in the spinach mixture.

Grease a 9x13" pan, then layer half the phyllo in it, brushing each sheet with oil (olive oil, melted butter, or a mixture are all fine) before adding the next. Add the spinach and cheese filling, then layer the rest of the phyllo on top.

Slice the top layers of phyllo baking. Cook for 30-40 minutes.