Garden Greens Spanakopita with Garlic Olive Oil

January 16, 2023

INGREDIENTS

• 8 cups mixed greens of your choice, washed, dried, and coarsely chopped (kale, beet greens, collards, spinach, swiss chard etc.)
• a 1-pound package phyllo dough, thawed   
• ½  cup + 2 Tbs. Garlic Infused Olive Oil
•  8 oz. whole milk ricotta
• 1 teaspoon corn starch
• 8 oz. feta cheese, crumbled
• 1 large yellow onion, finely diced
• salt and pepper to taste

DIRECTIONS
Preheat the oven to 350°F. Brush a 9"x13" baking pan liberally with the olive oil. Place thawed phyllo dough in the refrigerator while you work.

In a large sauté pan over medium high heat, add 1 tablespoon of olive oil.  Add the diced onion and saute until translucent. Add the greens and sauté until cooked down, about 3 additional minutes. Add the feta and ricotta to the greens and mix thoroughly. Add 1 teaspoon cornstarch to 2 tablespoons of water and add to the greens. Continue cooking over medium high heat until the mixture thickens and season with salt and fresh ground pepper to taste. Allow the mixture to cool until just barely warm.

Take the phyllo out of the refrigerator. Unroll the sheets and cover with a clean barely dampened towel. Liberally brush three sheets with olive oil and layer one on top of another, lining the bottom and part way up the sides of the baking pan. Add ⅓ of the mixture and spread evenly over the phyllo. Continue brushing each sheet with olive oil and layering three sheets at a time, followed by two more layers of mixture and ending with three sheets of phyllo on top.

Bake for 35-40 minutes until the top is deep golden brown and crisp. Allow to cool slightly and cut into squares.

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