Mild Spanakopita
- 2 tablespoons olive oil
- 12 onion, chopped
- 1 leek, white part plus 1-inch of green, cut lengthwise, and into 1/4-inch slices
- 1 cup mushroom, sliced
- 1 lb spinach (or 1 10 oz. pkg chopped frozen, thawed and drained)
- 1 teaspoon dried dill weed
- 1 cup feta cheese
- 1 cup ricotta cheese
- 14 cup parmesan cheese, grated
- 2 eggs, beaten
- 14 cup butter, melted
- 2 tablespoons olive oil
- 1 lb phyllo pastry (18 sheets)
- Heat oil in large, non-stick skillet.
- Saute onions, leek, garlic, and mushrooms until tender.
- Remove from pan, and place in large mixing bowl.
- Wash spinach thoroughly.
- Return skillet to heat and place wet spinach in pan.
- Cover and steam, stirring occasionally until limp.
- Cool, chop, and squeeze as much moisture out with your hands as you can.
- Add to vegetables in mixing bowl.
- (If using frozen spinach, skip this step and add drained frozen spinach to bowl) Let cool.
- Add dill weed, cheeses, and eggs.
- Stir to combine.
- Spread phyllo sheets on cutting surface.
- Unroll, and cut in half lengthwise.
- Cover with damp cloth or plastic wrap.
- Combine melted butter and olive oil.
- Remove one half-sheet.
- Fold in half lengthwise, and brush very lightly with melted butter mixture.
- You are not aiming to coat the surface - only to provide enough butter to stick the layers together as you roll it.
- Place a mounded tablespoon of spinach mixture on one end of the phyllo strip.
- Fold the corner up diagonally, making a triangle with the spinach inside.
- Continue to fold/roll from side to side, enclosing the spinach until the strip is used.
- Brush with butter and place on baking sheet.
- Continue, filling one strip at a time, and keeping the other's covered.
- Bake at 350F for 35-45 minutes until golden.
- (or freeze before baking fur future use).
olive oil, onion, green, mushroom, spinach, dill weed, feta cheese, ricotta cheese, parmesan cheese, eggs, butter, olive oil, phyllo pastry
Taken from www.food.com/recipe/mild-spanakopita-367928 (may not work)