- 1 pkg. phyllo dough
- 2 tablespoons CannaOil
- 2 large yellow onions, peeled and chopped
- ½ cup scallions, thinly sliced
- ¼ cup fresh dill, chopped
- 2 teaspoons garlic, minced
- 2 ½ pounds frozen spinach, defrosted and squeezed of all moisture
- 1 cup ricotta cheese
- 1 cup feta cheese, crumbled
- 3 large eggs, lightly beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8-10 tablespoons canna-olive oil
Heat oven to 350 degrees.
1. Allow the defrosted phyllo dough to come to room temperature while still wrapped.
2. In a large saucepan heat the 2 tablespoons of canna-olive oil. Add the onions and sauté for 10 minutes. Add the scallions, dill and garlic and cook an additional 5 minutes. Stir in the spinach and cook 3-5 minutes, stirring to combine. Allow to cool for a minimum of 15 minutes.
3. Add the ricotta, feta, eggs, salt and pepper to the spinach mixture. Mix well.
4. Coat a 9 x 13 inch baking pan with olive oil. Remove the phyllo dough from its wrapping. Lay the sheets on your work surface. Cover the phyllo with a slightly damp dishtowel. As long as it stays moist, it is not hard to do.
5. Lay the first sheet on the bottom of the pan. Brush lightly with the canna-olive oil. Continue this process with an additional 11 sheets of phyllo. You don’t need to use a huge amount of oil on each sheet, a light coating is perfect.
6. Spread the spinach mixture over the phyllo. Place 12 more sheets of phyllo on the spinach mixture, following the same procedure you used for the bottom layers. If you need more oil, fine. Just use plain olive oil.
7. Bake the spanakopita until medium golden brown, 50-60 minutes.
Allow to cool about 10 minutes before cutting. Use a serrated knife, it’s easiest.