Spanikopita

Ingredients

• • 3 tbsp olive oil

  • 1 large onion (chopped)

  • 1 bunch green onion (chopped)

  • 1 kg fresh spinach (chopped)

  • 1/2 Cup fresh parsley (chopped)

  • 2 eggs (lightly beaten)

  • 1/2 Cup ricotta cheese

  • 1 Cup crumbled feta cheese

  • 8 sheets phyllo pastry

  • 1/4 Cup olive oil

Preparation

• 1. Lightly oil a 9" x 9" baking pan.

  2. Sauté onion and green onion in 3 tbsp of olive oil until lightly browned.

  3. Stir in spinach and parsley, then sauté until limp (2 minutes).

  4. Remove from heat and set aside.

  5. In a medium-sized bowl, mix together eggs, ricotta and feta.

  6. Stir spinach mixture into eggs and cheese.

  7. Lay 4 sheets phyllo in pan, brushing each lightly with olive oil, leaving overlapping edges.

  8. Spread mixture into pan over phyllo layers, fold edges over top of filling.

  9. Bake at 350° F for 1 hour until golden brown.