How to Make Spanakopita | Spanakopita recipe | Nikki's Modern Mediterranean

SPANAKOPITA
MAKES ROUGHLY 120-130 pieces
Timing: 1 Hour, excluding baking
3 tbsp olive oil
3 Bunches Scallions, Chopped
16 ounces ricotta cheese
16 ounces cottage cheese, strained to remove all liquid
16 ounces feta cheese
½ cup grated parmesan
3 eggs
3 - 10oz. packages of frozen chopped spinach, thawed and strained to remove all liquid
1 bunch of dill, chopped
1 tbsp black pepper
1 tbsp garlic powder
½ tsp sea salt
3 packages #7 phyllo, thawed
1 lb unsalted butter
Bring a large skillet to medium heat, add 3 tbsp of olive oil along with your chopped scallions.
Sautee scallions for about 5 minutes or until fragrant and soft. Add in spinach and sauté for an additional 5 minutes. Add garlic powder, salt, and black pepper. Combine all ingredients and remove from heat. Bring mixture to room temperature, and then place in fridge until completely cooled.
Once mixture is cooled, remove from fridge and set aside.
In a separate bowl mix three eggs and ricotta, feta and cottage cheeses until well combined.
Combine the cheese and egg mixture with the spinach and scallion mixture until well incorporated. Add Parmesan and mix until incorporated.
Take the phyllo dough out of the package and unroll it onto a flat surface. Keep the phyllo covered with plastic wrap or a damp towel when you're not working with it.
Lay out one sheet of dough with the long end facing you. Brush the melted butter over the dough.
Fold the phyllo horizontally, creating a second layer of dough on top of the first, then brush the with butter.
Place 1 1/2 teaspoons of filling on one end of the dough strip. Fold one corner of the dough over the filling to make a triangle shape.
Fold the strip of dough over itself the same way you'd fold a flag until you reach the end. Brush a little melted butter over the top and place the triangle on a buttered sheet pan.
Repeat the process with the remaining dough and filling.
Pre-heat your oven to 350*
Arrange the triangles 1 1/2 inches apart on the sheet pans. Brush tops with butter and sprinkle white sesame seeds.
Bake for 30 minutes or until golden brown on top. Serve immediately.
Enjoy!
If you’d like to freeze your spanakopita, do so before baking. Brush the bottom of a freezer safe dish with butter. Place the triangles into the bottom of the dish until a full layer is formed. Brush the tops of each piece with melted butter, and place a piece of parchment on top. Repeat buttering the parchment, layering and buttering the tops of the spanakopita until your container is full. These store well in the freezer for up to three months.
Once ready to bake, remove from freezer and follow steps 12-15 above.

[@cynthiapessah1516]

Looks delicious

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😍😍😍🔥🔥