I had 1 1/2 packages of phyllo dough to use up (one was kind of dried out from being opened, and we were getting ready to get serious about low carb so I wanted to use it up and get it out of the house) - so here is the smaller version and if you want 1 1/2 - 2 packages, then double all the ingredients and use a large lasagna pan, a 9X13" pan or make 2 pans and freeze one for future use.
You'll see in the photos, I made one pan and then I also made one rolled into a bundle or loaf as well. Both worked great.
Spanakopia
3 T olive oil
1 onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 - 10 oz. packages frozen spinach, thawed or use 1 1/2 pounds fresh, chopped
2 eggs, lightly beaten
3/4 c ricotta cheese
1 c crumbled feta cheese
1 package of 8 sheets phyllo dough
1/4 - 1/2 c real butter - soft for brushing sheets of dough or melted for drizzling
Heat the 3 tablespoons olive oil in a skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned - don't over cook or the garlic gets bitter. Stir in spinach and parsley, and continue to cook about 2-3 minutes to heat the spinach and make the fresh limp if you've used fresh. Remove from heat.
Mix together eggs, ricotta, and feta. Stir in onion/spinach mixture.
In a greased pan, lay either a layer of pastry or if yours is all dried out, use the pieces to make a thin layer. Spread about 1/3 of the mixture. Add another layer of pastry, filling, pastry, filling. If you are using full sheets you'll have to use a brush to brush each layer with real butter or olive oil. Use 2 sheets to every one layer filling. For the broken sheets, again, just make a thin layer.
For the top, end with your pastry and if it's a full sheet, brush the top with butter, but if it's the broken pieces like I had to use up, just drizzle melted butter over the top. Bake at 350 for 40 minutes, until golden brown. Let it set for a few minutes after removing it from the oven to let it 'set up' a bit to make it easier to cut. Cut into squares and serve while hot.
Here is my older, dried out sheets of phyllo dough that I wanted to use up - with butter drizzled over the top and ready to go into the oven
Fresh from the oven - golden brown and crisp!
I had 1 1/2 packages to use up and used some of the full sheets that weren't dried and crumbly, to roll up the spinach filling and baked it as a wrap style.
