Spanikopita

Working with filo dough becomes easier and easier the more you practice and the results are worth it.  The flakiness of the crust combines with the subtle creaminess of the filling give a nice addition to any meal without a heavy feel.

NOTE:  To be on the safe side I like to double the filling in case you need more.  I have made this a few times and tried to measure exactly, but depending on weather conditions and how much you cook down the initial ingredients, you could need more or less.  You can always freeze the remainder or put toss with some pasta (being sure to heat enough to cook the egg).  Freezing, from what I have learned kills all bacteria, but proceed with this method at your own risk.

Spanikopita

3 Tbsp olive oil

1 large onion chopped

2 bunch green onion, finely chopped

4-6 cloves garlic, minced

4 lbs fresh spinach, rinsed and chopped

1 cup fresh parsley, chopped

4 eggs, beaten

1 cup skim ricotta cheese (or 1/2 cup whipped cream cheese)

2 cup feta cheese, crumbled

12 sheets filo dough, thawed (plus extra for if any tear - 1/2 of a 1 lb frozen box of filo should work)

Preheat oven to 350 degrees.  Lightly oil with cooking olive oil spray a 9x9 inch baking dish or a 12x10 inch.

Heat 3 Tbsp olive oil over medium heat and saute onion, green onion, and garlic until softened and just starting to brown.  Add spinach and parsley and continue to saute until spinach is limp.  Remove from heat and set aside to cool.

Mix together ricotta (or cream cheese), eggs, and feta.  Stir in spinach mixture. Place one sheet of filo dough on oiled surface of baking dish.  Top with additional sheet of filo and brush with oil.  Repeat with two more sheets for a total of 4 sheets.  If you are using the smaller dish you may have the sheets overlap the pan.  This is ok just leave them for now.  (Note:  For this reason I like to use a pan that is approximately the same size as the filo sheets I am using) 

Spread 1/2 the spinach mixture on top of filo.  if you have overhanging sheets, fold over the filling.  Top with additional 4 layers of filo as you did the bottom four layers, brushing each with oil before adding the next.  Top these 4 layers with remainder of spinach mixture.  Again fold over any remaining sheets then place remaining four layers of filo on top brushing each with oil as before, including brushing the top piece with oil.

Bake in preheated oven for 30-45 minutes until golden brown on top.  Remove from oven and allow to cool 5-10 minutes before slicing into squares and serve!