Mediterranean Roasted Pepper Spanakopita
Classic spinach filling enhanced with roasted red peppers and kalamata olives.
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Ingredients
- 16 ounces Fresh baby spinach, chopped
- 8 ounces Feta cheese, crumbled
- 1/2 cup Roasted red peppers, diced
- 1/4 cup Kalamata olives, pitted and chopped
- 1 package Phyllo dough, thawed
- 3/4 cup Unsalted butter, melted
- 4 stalks Green onions, thinly sliced
- 2 tablespoons Fresh dill, chopped
- 2 units Large eggs, lightly beaten
- 2 cloves Garlic, minced
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking pan with melted butter.
- 2
Sauté the green onions and garlic in a small amount of butter until soft, then add the spinach in batches until wilted.
- 3
Place the wilted spinach in a colander and squeeze out as much moisture as possible using a clean kitchen towel; this prevents a soggy crust.
- 4
In a large bowl, mix the dried spinach with feta, roasted red peppers, olives, dill, and beaten eggs until well combined.
- 5
Lay one sheet of phyllo in the pan, brush with melted butter, and repeat until you have 8 layers of phyllo as the base.
- 6
Spread the spinach and pepper mixture evenly over the phyllo layers.
- 7
Layer the remaining phyllo sheets on top, brushing each individual sheet with butter, including the very top layer.
- 8
Score the top layers of phyllo into squares with a sharp knife and bake for 35-45 minutes until the pastry is golden brown and crisp.
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