Spanakopita

I've been making some meals that I can freeze now & eat after the baby comes & this is one that we stumbled upon that is absolutely amazing! It was a little tedious, but I promise, all the steps are worth it (& I'm so excited to be able to just pop one of the frozen pies into the oven someday). John & I both loooove Greek food, so this recipe is near & dear to our hearts.

Spinach pie recipe

1/2 cup(s) olive oil

2 tablespoon(s) olive oil

4 medium onions, chopped

6 clove(s) garlic, minced

Coarse salt & ground pepper

6 package(s) (10 ounces each) frozen chopped spinach, thawed & squeezed dry

1 pound(s) feta cheese crumbled

1/2 cup(s) grated Parmesan cheese

1/2 cup(s) plain dried breadcrumbs

2 teaspoon(s) dried dill

8 large eggs, lightly beaten

8 ounce(s) frozen phyllo sheets, thawed & thinly sliced

Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, & cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic & 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes. Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, & 1/2 teaspoon pepper. Fold in eggs until combined. Divide mixture evenly between two 9-inch spring form pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten. 

Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated. Divide phyllo between pies, covering the tops evenly & completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.)

Preheat oven to 375 degrees. Bake until heated through & topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).

Recipe taken from delish.com