Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie)
Prep Time: 20 min     Cook Time: 20 min     Ready In: 40 min
Serving Size: 8


INGREDIENTS

2 Bags of Ready to eat spinach
2 Tbs Pine Nuts
1 1/2 Cup Feta
1 Cup White Grated Cheddar
Sprinkle of Paprika
Sprinkle of Nutmeg
Sprinkle of Salt
Oil Spray
1 Tsp Oil
5 Eggs
16 Sheets of Phyllo
1 Tsp Rosemary


DIRECTIONS

Preheat oven to 350 degrees.
In a medium oven safe pan, brown pine nuts for about 1 minute. Set pin nuts aside. In the same pan, cook the spinach for about 2 minutes or until the greens are wilted with 1 Tsp oil.  Set spinach aside and try to drain all the liquid out of the spinach.

In a large bowl, mix together 5 eggs, crumble feta, cheddar and pine nuts.


On a large surface, place a sheet of parchment paper for working area.  Grease parchment paper and make a big square with 4 phyllo sheets. Make sure the edges of the phyllo sheets are overlapping by at least 2 inches. Spry on some oil , sprinkle salt, nutmeg and paprika onto the top of the phyllo. Layer on the remaining phyllo sheets and seasonings.

Make sure the phyllo square is bigger than the pan, about 1.5 times larger.

Drape the big phyllo sheet along with parchment paper onto of the pan. Place in the egg mix and cover the top of the drape. With the extra phyllo that is hanging over the pan edges, fold it back into the middle of the pie to cover the the top of the egg mix.


Bring the pan to medium high on the stove stop and cook for 5 minutes. Place pan into the oven for 15-20 minutes or until the phyllo sheets are browned.

Let pie rest for 5 minutes and serve!