Zutaten für Spanakopita Spinach Pie By Ina Garten
- Red Onions
- 2 tablespoons olive oil
- Kosher Salt
- Fresh Ground Black Pepper
- 10 oz fresh spinach, washed and roughly chopped (or 10 oz frozen spinach, thawed and squeezed dry)
- 3 large eggs
- Nutmeg
- 1/4 cup grated Parmesan cheese
- Plain Breadcrumbs
- 8 oz feta cheese, crumbled
- Pine Nuts
- Light Butter
- 1 package (14.1 oz) phyllo dough, thawed
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Zubereitung von Spanakopita Spinach Pie By Ina Garten
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large skillet, sauté the onion and garlic in olive oil until softened, about 5 minutes. Add the spinach and cook until wilted, about 5 minutes more. Stir in the dill, mint, and lemon zest.
- In a bowl, whisk together the eggs, feta cheese, ricotta cheese, and Parmesan cheese. Season with salt and pepper to taste.
- Stir the spinach mixture into the cheese mixture.
- Lay out one sheet of phyllo dough in the prepared baking dish, letting the edges hang over the sides. Brush with melted butter.
- Repeat with remaining phyllo sheets, brushing each layer with melted butter. Tuck in overhanging edges.
- Pour the spinach mixture evenly over the phyllo pastry.
- Fold the overhanging phyllo edges over the filling.
- Bake for 45-55 minutes, or until the phyllo is golden brown and the filling is bubbly.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
14g
Fat
41g
Carbs
5g
