Ingredients for Spanozaarkopita
- Cooked Chicken
- Phyllo Dough
- Portabella Mushroom
- Raisins
- Dried Apricot
- White Wine
- Eggs
- Dried Coriander
- Cinnamon
- Ground Cloves
- Lemon Juice
- Baby Spinach
- Scallion
- Coarse Salt
- Fresh Ground Pepper
- 2 cloves garlic, minced
- Extra Virgin Olive Oil
- Unsweetened Chocolate
- Farmer Cheese
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How to Make Spanozaarkopita
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large skillet, sauté the onion (1 medium, chopped) in olive oil (2 tablespoons) until softened. Add the garlic (2 cloves, minced) and cook for another minute until fragrant.
- Add the spinach (10 oz, fresh, chopped), spices (1 teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg), and salt and pepper to taste. Cook until the spinach wilts, about 5-7 minutes. Stir in the feta cheese (4 oz, crumbled) and parsley (¼ cup, chopped). Set aside to cool slightly.
- Lay out the phyllo sheets (1 package, 14.1 oz). Keep the phyllo covered with a damp cloth to prevent drying.
- Brush the bottom of the prepared baking dish with melted butter (2 tablespoons). Lay down 4-5 sheets of phyllo, brushing each sheet with melted butter.
- Spread the spinach mixture evenly over the phyllo.
- Fold over the overhanging phyllo sheets to cover the filling partially.
- Lay down another 4-5 phyllo sheets on top, brushing each with butter.
- Tuck the edges of the top phyllo layer to seal in the filling.
- Brush the top with remaining melted butter.
- Bake for 45-50 minutes, or until golden brown and crispy. Let cool slightly before slicing and serving.
- Serve warm and enjoy your Moorish culinary adventure!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
30g
Fat
21g
Carbs
15g
