Elli's Spanakopita
- 1/2 cup olive oil
- 1/2 cup finely chopped fresh dill
- 6 scallions, finely chopped
- 2 small leeks, finely chopped
- 3 pounds frozen chopped spinach, defrosted, rinsed, and squeezed to remove excess liquid
- Coarse salt and freshly ground black pepper
- 12 to 16 ounces whole-milk ricotta cheese
- 6 ounces feta cheese, crumbled
- 1/4 cup freshly grated Parmesan cheese
- 3 large eggs
- 1 cup (2 sticks) unsalted butter, melted
- 1 package 12-by-17-inch sheets phyllo, such as Apollo #4
- Produce
- Dill, fresh (1/2 cup)
- Leeks, small (2)
- Scallions (6)
- Spinach, frozen (3 pounds)
- Cooking & Baking
- Olive oil (1/2 cup)
- Salt and freshly ground black pepper, Coarse (1)
- Dairy
- Butter, unsalted (1 cup)
- Feta cheese (6 ounces)
- Parmesan cheese (1/4 cup)
- Whole-milk ricotta cheese (12 ounces)
- Refrigerated
- Eggs, large (3)
- Other
- 1 package 12-by-17-inch sheets phyllo, such as Apollo #4
Preparation
Read recipe preparation on marthastewart.com
Social Stats
67.2Rating
1-100
1-100
14Tweets
127Facebook
Likes
Likes
1StumbleUpon
Views
Views
1,456PinterestPins
Recipe Stats
Published February 24, 2012 (11 months ago).
100 people saved this recipe.
