I heart spanakopita. A whole bunch.
Yesterday as I was looking in my fridge trying to figure out what to make for a side dish for dinner, I discovered that I had phyllo dough, butter, spinach, and ricotta cheese - all the important spanakopita ingredients! Yipee!
So I made some.
And then I ate some.
And I ate some more.
And by the time my husband got home from work and the rest of the dinner was finished, I had eaten half of the spanakopita. Don't hate. :)
In a bowl, combine spinach, ricotta, salt, pepper, onion powder, garlic powder and parmesan cheese.
Arrange 6 sheets of phyllo dough, one on top of the other, brushing each sheet with butter. Spread the spinach ricotta mixture on top, leaving a 1/2" border all across.
Add 6 more layers of phyllo dough, again, each brushed with butter.
Now for the kicker, the thing that makes this spanakopita extra fantastic - sprinkle it with kosher salt. It's such a little detail but it makes all the difference.
As in, my uncontrollable need to eat half of the spanakopita before dinner, kind of difference.
Bake at 375 for 15-20 minutes, until golden brown.
Using a pizza cutter, cut your spanakopita into squares, rectangles, or triangles, or circles, or really any shape you want. I was too impatient to do anything fancier than a square.
Oh my goodness. This is one of those dishes that deserve some serious love.
12 sheets of phyllo dough, thawed
1/2 box frozen spinach, thawed and drained
2/3 c. ricotta cheese
1/3 c. parmesan cheese
kosher salt and pepper
dash of onion powder
dash of garlic powder
4-5 tbsp. butter, melted
In a bowl, combine spinach, ricotta, parmesan, onion powder, garlic powder and season with salt and pepper.
On a baking sheet, lay one sheet of phyllo dough. Brush the top with melted butter. Repeat until you have 6 layers. Spread spinach-ricotta mixture over the top, leaving a 1/2" border. Top with another 6 layers of phyllo dough and butter. Pres the edges all together to seal in the spinach-ricotta filling. Sprinkle the top with kosher salt.
Bake at 375 for 15-20 minutes, or until the dough is golden brown. Serve warm.