Spanakopita

Remolding kitchen is not an easy job. I confess that I am exhausted with the noise and dust. If, are you planning make an remolding, keep in mind that you don’t have a cooker for a few weeks, or, worst, for month. In my case I think is a month now. And I really miss cook and blogging.

In the other hand, this week, I had a serious problem with my internet line. So, without internet I started to watch photos, which I pretend transform in little pictures for decorated one of the walls of my new kitchen and I found Spanakopita’s photo. I made one for my husband’s birthday, and I made equal Peter’s recipe. If you don’t know Peter´s blog Kalofagas you must know, is full of delicious Greek recipes But I do not made, like him, the dough, I just bought. The recipe is easy and delicious

Spanakopita

12 Phyllo sheets

500gr. ricotta cheese 3 large eggs 500 gr. feta cheese 1/2 cup chopped fresh dil 2 bunches of scallions, sauteed in oil (softened) 3 bunches of spinach, washed, blanced, drained (or 3 boxes of from frozen spinach) salt and pepper to taste

1. Mix all of the above ingredients and adjust seasoning with salt and pepper, reserve.
2. Lay 6 phyllo sheets in the pan, lightly brushing each with oil or melted butter before adding the next layer. Brush all the edges first since that is where drying will begin.
3. Spoon the spinach mixture over the top of the phyllo and carefully spread evenly to within about 1/2 inch of the edges
4. Lay 6 more phyllo sheets on top, brushing each one with oil or melted butter before adding the next layer.
5. Cover and chill for about 30 minutes to set.
6. Bake until golden, about 30-minutes.