10 sheets phyllo dough
1 cup feta cheese, chopped
1/2 cup ricotta cheese
1 large white onion, chopped
3 cloves garlic, minced
2 lbs spinach, roughly chopped
1 bunch parsley, chopped
1 egg, lightly beaten
Plenty of olive oil
Serves Three Total Time: 45 minutes
Preheat oven to 350 degrees Fahrenheit. In a large saucepan cook the onion and garlic in three tbsp of olive oil for about six minutes over medium heat. Then stir in the spinach and the parsley and cook for about two minutes before removing the pan from heat and allowing it to cool.
Oil a square or rectangular baking dish. In a bowl mix together the cheeses and egg. Then mix the cheese mixture together with the spinach mixture in the pan or in a large mixing bowl.
Lay one sheet of phyllo dough into the baking dish, oil the top, add another, oil again, and add a third and oil again. Then spread out the spinach mixture evenly over the dough. Fold the outer edges in over the filling.
Then repeat the dough and oiling sequence for the remaining layers, including oiling the top. Bake in the oven for about 35 minutes or until the spanakopita is brown around the edges. Cut into square or rectangular pieces and serve warm.
