Vegetarian

Serves 4

Ingredients:

1 large Onion, chopped
3 cloves Garlic, minced
3 T. Olive Oil
2 pounds Frozen Chopped Spinach, thawed
2 Eggs, beaten
1/2 cup Ricotta Cheese
1 cup Feta Cheese, crumbled
1/4 cup Dried Parsley (or 1/2 cup Fresh Parsley)
Salt and Pepper to taste
1/4 cup Olive Oil
8 sheets Filo Dough

Directions:

1. Preheat oven to 350 degrees.
2. Heat 3 Tablespoons olive oil  in a large skillet, add onion and garlic and saute until soft and translucent, but not browned.
3. Drain thawed spinach, then to pan with onions and garlic. Combine ingredients and cook until moisture is removed, about 5 minutes.
4. Allow mixture to cool.
5. Combine eggs, ricotta cheese, feta cheese, parsley, salt, and pepper in a bowl. Add the cooled spinach mixture, and stir to combine.
6. Oil bottom and sides of a 9 inch baking dish.
7. Place one layer of phyllo dough in pan, brush oil on phyllo with a pastry brush. Add 3 more layers of phyllo dough, brushing each with oil after they are added. The phyllo will hang off the edge of your pan on 2 sides.
8. Add the spinach mixture to the baking dish.
9. Layer the 4 remaining phyllo sheets to the dish, brushing each layer with oil after it is added.
10. Fold the phyllo dough that has been hanging over the edge of the pan to the top of the Spanakopita. Brush top with remaining oil.
11. Bake in preheated oven for 30 to 40 minutes, until golden brown.
12. Cut into squares and serve warm.