Follow these steps for perfect results
butter
melted
frozen chopped spinach
thawed
eggs
beaten
dried dill weed
onion powder
skim milk
feta cheese
crumbled
extra virgin olive oil
Melt butter in a wide saucepan.
Add frozen chopped spinach to the saucepan.
Cook spinach on medium heat until thawed and steaming.
Add dried dill weed and onion powder to the spinach.
Continue cooking, stirring constantly, until spinach wilts and most moisture evaporates.
Remove spinach from heat and let cool slightly.
Grease a 9 x 13 inch glass baking dish with olive oil.
Beat eggs separately.
Add beaten eggs and milk to the cooled spinach mixture.
Pour spinach and egg mixture into the greased baking dish.
Gently stir the mixture with a fork to distribute evenly and break up clumps.
Crumble feta cheese and sprinkle on top of the casserole.
Bake in a preheated 350 degree oven for 40 minutes.
Bake until eggs are set, and the cheese is melted and lightly browned.
Expert advice for the best results
For a richer flavor, use whole milk or cream.
Add a pinch of nutmeg for a more authentic Spanakopita flavor.
Use phyllo dough scraps on top for added texture.
Everything you need to know before you start
15 minutes
Can be assembled the night before and baked in the morning.
Serve warm, cut into squares.
Serve with a side of yogurt or tzatziki sauce.
Serve with a fresh green salad.
A crisp white wine complements the flavors of spinach and feta.
Discover the story behind this recipe
Inspired by traditional Greek Spanakopita.
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