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Light and Flaky Greek Phyllo Spinach and Cheese Breakfast Dish

Greek Phyllo Spinach and Cheese Bake

Greek Phyllo Spinach and Cheese Bake

This version of the Greek cheese and spinach pastry called spanakopita adds three cheeses and fresh dill to the traditional recipe.  Store-bought phyllo pastry makes this recipe easy and the do-ahead preparation makes this dish ideal for bed & breakfasts or entertaining.

ingredients:

10-20 Phyllo pastry sheets, defrosted (quantity according to desired flakiness of the crust)

4 Tablespoons melted butter

1 Tablespoon olive oil

1 Onion finely chopped

1 10-ounce package frozen chopped spinach, thawed, with the moisture squeezed out

1 Cup ricotta cheese

4 ounces feta cheese crumbled

4 ounces grated jack cheese

2 eggs

2 Tablespoons chopped fresh dill

1/8 Teaspoon coarse salt

1/8 Teaspoon fresh ground black pepper

 

Preheat oven to 350 degrees.  Butter a 13 x 9 x 2 inch baking dish.

Heat olive oil in a frying pan and saute onions until softened.  Place in a large mixing bowl.

Three Cheese Mixture; Feta, Ricotta and Jack

Three Cheese Mixture; Feta, Ricotta and Jack

Add spinach, ricotta, crumbled feta, jack cheese, eggs, dill, salt and pepper and stir well.

Fresh Dill

Fresh Dill

Spread mixture over the bottom of the baking dish.  Top with Phyllo pastry, layered one by one, brushing lightly with melted butter on every other phyllo sheet.

Bake approximately 30 minutes until phyllo pastry is golden brown.  Use a sharp knife to cut through the pastry, in to squares and serve hot.

Light and Flaky Greek Phyllo Spinach and Cheese Breakfast Dish

Light and Flaky Greek Phyllo Spinach and Cheese Breakfast Dish

This dish may be prepared the night before if it is covered tightly.

Greek Phyllo Spinach and Cheese Bake

Greek Phyllo Spinach and Cheese Bake

 

 

 

 

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