And here is my recipe for spanakopita:
3 boxes of frozen chopped spinach (defrosted), or 1 kg. of fresh spinach or horta (cooked and chopped)
1/2 cup (125 ml) of olive oil
4 onions (diced)
1/2 cup of fresh cilantro or parsley (chopped)
1/2 cup of fresh dill (chopped)
1/2 lb. (250g) goat feta (crumbled)
1/2 lb. (250g.) ricotta cheese
4 eggs lightly beaten
salt and pepper to taste
1/2 cup butter (melted)
1/2 cup olive oil
1 lb. phyllo pastry sheets cut to fit the pans
Saute the onions in olive oil, then add the cilantro and dill. Squeeze as much as possible of the water from the spinach and mix in with the onions. Add salt and pepper to taste. Leave aside.
In a medium bowl, mix the feta, ricotta and eggs. Add the onion and spinach and mix in well.
Grease two 2x12 pans with the oil and butter mixture, lay down 10 sheets of phyllo in each pan, brushing each layer with butter and oil. Add half of the spinach mixture to each pan making sure you don't use any of the liquid left on the bottom of the bowl - you don't want your spanakopita to be soggy! Cover this with 10 more layers of phyllo sheets brushing with butter mixture each layer. Finally brush well the top layer, cut through the top phyllo layers with a sharp knife so that it's easier to cut it into pieces after baking. Bake at 350 for half an hour. Enjoy!
