Besy Spanakopita Ever Recipe

Ingredients for Besy Spanakopita Ever

• 1 lb fresh spinach
• Sweet Onion
• Dill Weed
• 1/4 cup chopped fresh parsley + 1/2 tbsp for garnish
• 1 tbsp dried oregano
• 8 oz crumbled feta cheese
• Phyllo Pastry Sheets
• Melted butter or olive oil, for brushing
• 1 tbsp grated Parmesan cheese

How to Make Besy Spanakopita Ever

1. Rinse 1 lb fresh spinach thoroughly to remove any sand.
2. In a large pot, sauté 1 medium onion, chopped, in 2 tbsp olive oil over medium heat until softened (about 5 minutes).
3. Add the spinach to the pot and cook until wilted (about 5-7 minutes).
4. Remove from heat and drain well. Squeeze out excess water.
5. 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.
6. Add the cooked spinach and onion mixture to the feta mixture. Stir to combine.
7. **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.
8. 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.
9. **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.
10. Roll the phyllo dough tightly from left to right, tucking the top and bottom edges in as you roll.
11. Place the rolls seam-down on a baking sheet lined with parchment paper. Brush each roll with melted butter or olive oil.
12. 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.
13. Sprinkle with 1/2 tbsp chopped fresh parsley and 1 tbsp grated Parmesan cheese before serving.