Crispy Spanakopita

Crispy Spanakopita

  • Preparation 40 min
  • Cooking 50 min
  • Servings 1
  • Makes 6 mains or 12 appetizers

Categories

Ingredients

    • 1 onion, chopped
    • 2 garlic cloves, chopped
    • 2 tbsp (30 ml) olive oil
    • 1 bag (500 g) frozen spinach, thawed and drained well
    • 5 oz (140 g) ricotta cheese
    • 4 oz (115 g) feta cheese, crumbled
    • 1 egg, beaten
    • ¼ cup (20 g) panko breadcrumbs
    • ⅓ cup (15 g) dill, finely chopped
    • ½ tsp dried oregano
    • ½ lemon, zest finely grated
    • 6 tbsp (85 g) unsalted butter, melted
    • 10 sheets frozen phyllo dough, thawed

Preparation

Note from Ricardo

Cutting the spanakopita before cooking makes it easier to serve and prevents breaking apart the coveted crispy bits. To get neat wedges, cut the spanakopita into 6 squares, then cut each square into 2 triangles.

Personal Note

To help you with this recipe

Silicone and Beechwood Brush

Silicone and Beechwood Brush

13.99 $

This RICARDO silicone and beechwood brush is ideal for brushing marinade onto meat or greasing cake pans. The detachable silicone head will not scratch cooking surfaces and is dishwasher safe, for fast, efficient cleaning.

Shop now