A delightful twist on the classic spanakopita, this recipe combines rich cheeses and spinach in a crispy phyllo crust.
Heat a sauté pan over medium heat and add a small amount of butter.
Using a non-stick pan can make cleanup easier.
Sauté the chopped onion until soft and translucent.
Stir occasionally to prevent the onion from burning.
Add minced garlic and cook until fragrant.
Lower the heat slightly to avoid burning the garlic.
Combine the cooked onion and garlic with the spinach, cheeses, and egg in a mixing bowl.
Ensure the spinach is well-drained to avoid a soggy filling.
Brush a baking dish with melted butter.
Use a silicone brush for even application.
Layer a sheet of phyllo dough in the dish and brush with butter. Repeat with half of the phyllo sheets.
Keep the phyllo sheets covered with a damp towel to prevent drying out.
Spread the spinach mixture evenly over the phyllo base.
Use a spatula to smooth the filling for even layers.
Layer the remaining phyllo sheets on top, brushing each with butter.
Press gently to adhere the layers together.
Bake in a preheated oven at 375°F until golden brown.
Check halfway through and rotate the dish for even baking.
Let cool slightly before cutting into portions and serving.
Use a sharp knife to cut clean slices.
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