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Spanikopita

Byfrancescadzani@gmail.com

PIN IT

Yield: 6 servings

Total Time: 40 minutes

GATHER THE GOODS

1/4 cup olive oil, divided

1 small yellow onion, diced small

3 cloves garlic, minced

20 ounces frozen thawed spinach

2 tablespoons chopped parsley

7 ounces farmers cheese

6 ounces feta, crumbled into medium chunks

8 oz. (1 roll) phyllo dough

4 tablespoons butter, melted

1/2 teaspoon Za’atar

Hot honey for drizzling

MAKE IT

  1. Preheat oven to 350° and grease an 11” by 7” baking pan.

  2. In a small saute pan over medium high heat, heat 2 tablespoons olive oil. Cook onion and garlic until onions are soft and slightly golden, about 5 to 7 minutes. Remove and cool.

  3. In a large bowl combine 2 tablespoons olive oil, onions, garlic spinach, parsley, farmers cheese, and salt to taste. Fold in feta chunks.

  4. Brush each layer of phyllo dough with butter. Layer half of the phyllo onto the bottom of the baking pan. Place mixture in and smooth top. Layer remaining phyllo dough on top.

    *If you have any remaining bits of crumbled phyllo dough hanging around, form them into a pretty mound on top.

  5. Bake for about 15 to 20 minutes. Cool slightly and serve with Za’atar and honey drizzle.

PIN IT

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