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Shookhill Spanakopita

Ingredients

  • 12 ounces frozen chopped spinach drained, and liquid removed
  • 2 eggs
  • 1/2 teaspoon herbs d Provence
  • 1/4 cup grated Parmigiano Reggiano Cheese
  • 1/2 cup crumbled Feta Cheese
  • 6 cloves roasted garlic
  • 1 roll phyllo dough
  • 5 tablespoons salted butter melted

Instructions

  • preheat the oven to 350°.
  • Mix the first 6 ingredients together in a medium bowl.
  • Line a baking sheet with a silicon liner or parchment paper.
  • Lay a sheet of phyllo dough onto the lined baking sheet. Using a pastry brush, brush the phyllo dough with butter. Add a few more sheets to the stack and brush with butter. Repeat this process until all of the dough is stacked and buttered. Spoon the spinach mixture down the center of the phyllo stack along the longest length of the dough. Gently roll the short sides of the dough so the edges are tucked under the bottom of the roll. Cut 6-8 diagonal slits In the same direction along the top of the roll. Then 6-8 slits in the opposite direction. This will result in a zig-zag pattern across the top of the roll. Bake in a preheated oven until golden brown about 15-20 minutes