Shortcut Spanakopita

By Feelgoodfoodie · 60 min

Ingredients

Instructions

1. In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the diced red onion and cook, stirring often, about 5 minutes until softened.
2. Add the minced garlic and chopped dill and cook, stirring often, about 2 minutes until fragrant.
3. Add the defrosted, drained spinach, salt and black pepper in two batches and cook 5 to 7 minutes in total until well combined.
4. Take off the heat and stir in the chopped green onions and lemon zest.
5. In a bowl, whisk the eggs, then whisk in the crumbled feta until well combined. Stir into the spinach mixture.
6. Preheat the oven to 350°F. Lightly oil a 9x13-inch baking dish with 1 tablespoon of olive oil.
7. Trim about an inch off one end of the phyllo sheets so they fit the pan. Lay 10 sheets in the dish, spread the spinach mixture evenly over them, then lay the other 10 sheets on top.
8. Drizzle the remaining 3 tablespoons of olive oil over the top sheets and brush all over. Cut into 12 pieces.
9. Bake 45 to 50 minutes, rotating halfway, until golden brown all the way into the cut lines.

Summarized from Feelgoodfoodie's video. Watch it for the details.