Spanakopita

Filling: 

• 8 oz feta cheese crumbled 

• ½ c ricotta 

• 16 oz frozen spinach, squeezed and drained 

• 3 eggs

• 2 cloves garlic 

• ¼ c chopped parsley 

• 4 oz fresh mozzarella, torn 

• ¼ c fresh grated parmesan 

• Salt and pepper to taste 

Dough: 

• 1 roll phyllo dough 

• 1 stick of butter, melted 

Filling: 

1. Mix all the items in a bowl until integrated. 

Dough:

1. Prepare a 9x13 pan with butter on the bottom. 

2. Cover the pastry with a damp cloth. 

3. Take two layers and brush melted butter in between. Place a thin line of filling on the long end and roll up the pastry until it forms a narrow rope. Roll the rope into a swirl. Place in your prepared pan. Brush with butter. 

4. Bake 350 F for 20-25 minutes or until golden brown.