SPINACH SPANAKOPITA

 SPINACH SPANAKOPITA

INGREDIENTS: 32 ounces frozen spinach (thawed and all excess moisture squeezed out), 1 minced onion, 6 minced scallions, 8 cloves minced garlic, 1/2 cup olive oil, 1/2 cup fresh parsley, 2 eggs, 1 cup feta, 1 cup ricotta, 1 tsp salt and pepper.

Phyllo dough.

Olive oil spray.

Sumac.

Mince the onions and garlic in a food processor (or by hand). Sauté them in 1/4 cup olive oil until soft. Turn off heat. Add everything else except the remaining oil and mix thoroughly. Taste it. If it needs more salt & pepper, go for it. 

Preheat oven to 350. Spray a large glass baking pan with olive oil spray. Put one piece of dough in pan & brush with the remaining olive oil. Repeat 3 more times. Add the spinach mix. Put another piece of dough on top, brush with oil and repeat 3 more times. Optional: Sprinkle a little sumac on top. Cook for 30-40 minutes. You want it brown but not burnt on top!