Ingredients for Besy Spanakopita Ever
- 1 lb fresh spinach
- 1 medium onion, chopped
- 1/4 cup chopped fresh dill
- 4.5 tbsp chopped fresh parsley
- 1 tbsp dried oregano
- 8 oz crumbled feta cheese
- 1 package (13 oz) frozen phyllo pastry (about 20 sheets)
- 2 tbsp olive oil
- 1 tbsp grated Parmesan cheese
- salt and freshly ground pepper, to taste
- 1/2 cup melted butter
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How to Make Besy Spanakopita Ever
- Rinse 1 lb fresh spinach thoroughly to remove any sand.
- In a large pot, sauté 1 medium onion, chopped, in 2 tbsp olive oil over medium heat until softened (about 5 minutes).
- Add the spinach to the pot and cook until wilted (about 5-7 minutes).
- Remove from heat and drain well. Squeeze out excess water.
- In a large bowl, combine 8 oz crumbled feta cheese, 1/4 cup chopped fresh dill, 1/4 cup chopped fresh parsley, 1 tbsp dried oregano, and salt and pepper to taste.
- Add the cooked spinach and onion mixture to the feta mixture. Stir to combine.
- **For Casserole Dish:** Grease a 9x13 inch baking dish. Layer 2 sheets of phyllo pastry at the bottom, brushing each with melted butter or olive oil.
- Spoon the spinach and feta mixture evenly into the prepared dish. Top with 2 more phyllo sheets, brushing with melted butter or olive oil. Tuck in any overhanging phyllo edges.
- **For individual rolls:** Lay out one sheet of phyllo dough and place in the centre of the left-hand side about 1 cup of the mixture.
- Roll the phyllo dough tightly from left to right, tucking the top and bottom edges in as you roll.
- Place the rolls seam-down on a baking sheet lined with parchment paper. Brush each roll with melted butter or olive oil.
- Bake both casserole and rolls at 350°F (175°C) for 20-25 minutes (casserole) or 10-15 minutes (rolls), or until the phyllo is golden brown and crispy.
- Sprinkle with 1/2 tbsp chopped fresh parsley and 1 tbsp grated Parmesan cheese before serving.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
10g
Fat
44g
Carbs
8g
