Spanakopita

Recipe View Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View Prepare the Spinach Mixture: If using frozen spinach, ensure it is thoroughly thawed and squeezed dry to remove excess moisture. Heat vegetable oil in a large skillet over medium heat. Sauté the chopped onion until softened and translucent, about 5-7 minutes. Add the drained spinach to the skillet and cook until any remaining moisture has evaporated, approximately 5 minutes. Remove from heat and allow to cool slightly. (15 minutes)

Recipe View Combine Cheeses and Spinach: In a large bowl, combine the crumbled feta cheese, shredded Swiss cheese, and grated Parmesan cheese. Add the lightly beaten eggs, chopped fresh parsley, and a dash of ground cinnamon. Stir in the cooled spinach and onion mixture until well combined. (5 minutes)

Recipe View Assemble the Spanakopita: Brush the bottom of a 17x11-inch jelly roll pan with melted butter. Lay one sheet of phyllo dough in the pan, gently pressing it to fit, and brush with melted butter. Repeat this process, layering approximately half of the phyllo sheets, brushing every other sheet with butter. Spread the spinach and cheese mixture evenly over the phyllo layers. (20 minutes)

Recipe View Top with Phyllo: Continue layering the remaining phyllo dough sheets over the spinach and cheese filling, brushing every other sheet with melted butter. Tuck the edges of the phyllo dough under to create a sealed border. Brush the top sheet generously with melted butter. (15 minutes)

Recipe View Score and Bake: Using a sharp knife, score the top layer of phyllo dough into diamond shapes or squares. This will allow steam to escape during baking. (2 minutes)

Recipe View Bake: Bake in the preheated oven for 40-45 minutes, or until the phyllo pastry is golden brown and crisp. (45 minutes)

Recipe View Cool and Serve: Remove the Spanakopita from the oven and let it cool slightly before cutting into squares or diamonds and serving. (10 minutes)