Spanakopita

Name: Spanakopita
Yield: All depends on how much you make
Cuisine: American
Ingredients: Half pound feta cheese; 1 pound ricotta cheese; 10 ounces baby spinach cooked and chopped; 1 bunch scallions finally sliced; 1 bunch green chili finally chopped; 1/3 cup freshly grated Parmesan; 1 egg; 1 good grating nutmeg; Half cup of fresh white breadcrumbs; 2 tablespoons olive oil; 6 sheets Filo pastry trimmed to snuggly fit in a baking pan I make triangles so I layer it by three and then cut it into rectangular strips so you can hold it like a flag

Thomas Harrington @ChefTomakazi88

Belchertown, Massachusetts, United States

This is something I grew up on I love this dish I can eat this all day, everyday, a lot of work but it’s worth the money it’s worth the time a combination of ingredients for this delicious favorite pastry is very classical the great news is that it works brilliantly with a whole variety of other other options you can freeze what you want and don’t eat or you can just eat the leftovers of a snack can also make this several hours in advance and bake it just before serving

Thomas Harrington @ChefTomakazi88

Belchertown, Massachusetts, United States

Saved

Ingredients

Dedicate a day

All depends on how much you make

Halfpound feta cheese
1 poundricotta cheese
10 ouncesbaby spinach cooked and chopped
1 bunchscallions finally sliced
1 bunchgreen chili finally chopped
1/3 cupfreshly grated Parmesan
1egg
1good grating nutmeg
Halfcup of fresh white breadcrumbs
2 tablespoonsolive oil
6 sheetsFilo pastry trimmed to snuggly fit in a baking pan I make triangles so I layer it by three and then cut it into rectangular strips so you can hold it like a flag

Saved

Steps

Dedicate a day

1

Hey oven to 350° mash the feta in a large mixing bowl add the ricotta and the mash again to thoroughly mix stir in the egg spinach scallions chili Parmesan nutmeg and plenty of salt and pepper with half the breadcrumbs
2

Brush an 8 x 12” baking pan a little olive oil layer half the Filo sheets onto the pan brushing each with olive oil before adding the next scatter with the remaining breadcrumbs when I make the triangles I do the same thing I layer it by three drizzled each one with olive oil as I’m layering them the on the way do I put a nice tablespoon of mixture in there and pull it like a flag
3

Spoon in the ricotta filling and gently spread over the phyllo so as not to move around the breadcrumbs cover with the remaining feel brushing with the oil as you go and finishing with a good coding oil on top score in the small triangular portions bake for 35 to 40 minutes until golden and Chris like I said if you listen to me you can skip the laptop and just do it as you go