SPANAKOPITA RECIPE



INGREDIENTS
FOR THE SPINACH AND FETA FILLING

  • 16 oz frozen chopped spinach, thawed and well-drained
  • 2 bunches flat-leaf parsley, stems trimmed, finely chopped
  • 1 large yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp Private Reserve extra virgin olive oil
  • 4 eggs
  • 10.5 oz quality feta cheese, crumbled
  • 2 tsp dried dill weed
  • Freshly-ground black pepper
FOR THE CRUST
  • 1 16 oz package The Fillo Factory Organic Dough (#4 pastry sheets), properly thawed (see tips above)
  • 1 cup Private Reserve extra virgin olive oil, more if needed





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