Ingredients required for making Spanakopita:
Spinach & herb mixture, 2 bunches of spinach, 1 bunch of fresh dill, 2/3 cup of ALTIS Oil, 1/3 cup of water, 1 large onion, 6 spring onions
For the pita: Spinach and Herb mixture (above) at room temperature, 1 egg, 1/2kg DODONI feta cheese, 2 teaspoons ground pepper, 4 tspns of ARGOLIS Oil, 1 pack phyllo sheets.
Process: Clean spinach and let drain in colander for approx. 2hrs.
Over heat, sauté the onions, along with chopped up spring onions. Add spinach. Simmer for ¼ hr and sprinkle salt and pepper. Beat up 3 eggs and include crumbed Dodoni feta. Pour into Spinach mixture (once cooled).
Preheat oven to 175C. Unroll the phyllo and count the sheets. Oil a pan measuring the same or slightly less than the phyllo sheets with 2 tablespoons of oil using a pastry brush. Lay half the phyllo in the pan, and fold in any overlap toward the center to fit the dough into the pan.
