Spanakopita ( Spinach Cheese Phyllo) Recipe

Ingredients

• 1/2 cup butter
• 1/2 cup onion, diced
• 1 (10 ounce) bag fresh spinach, rinsed, well drained and chopped or 1 (10 ounce) package frozen spinach, thawed and well drained
• 1/2 cup ricotta cheese
• 1/2 cup feta cheese, crumbled
• 1 egg, slightly beaten
• 1/8 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon pepper
• 4 sheets phyllo dough
• 1/4 cup dried unflavored breadcrumbs

Instructions

1. In a medium skillet over medium heat, melt 1 tablespoon of butter; add the diced onion and cook for about 5 minutes until softened.
2. Add the spinach to the skillet and cook, stirring constantly, for 2 to 3 minutes or until any moisture has evaporated.
3. Remove from heat and stir in the ricotta cheese, feta cheese, the slightly beaten egg, salt, nutmeg, and pepper; set the mixture aside.
4. Preheat your oven to 375°F.
5. Melt the remaining butter in a small saucepan or microwave.
6. Place one phyllo sheet lengthwise on a piece of waxed paper. Brush it lightly with melted butter and sprinkle with 1 tablespoon of breadcrumbs.
7. Layer another phyllo sheet on top, brush it with butter, and sprinkle again with breadcrumbs.
8. Spread half of the filling (about 3/4 cup) along the lengthwise edge of the phyllo sheets.
9. Using both hands, lift the waxed paper and roll the phyllo from the filling edge, jelly-roll fashion, to form a log.
10. Place the seam-side down onto a cookie sheet and press each end to seal the filling inside.
11. Brush the top of the log with butter and make gashes in the top at 1-inch intervals with a sharp knife.
12. Repeat the process to make a second roll with the remaining ingredients.
13. Bake for 20 minutes or until the logs are golden brown.
14. If preparing ahead, cool the logs, wrap them in plastic wrap, then in foil and freeze for up to 1 month. To serve, unwrap and heat them in a 400°F oven for 12 to 15 minutes.
15. While warm, cut into 1-inch slices using the gashes as a guide.