On Tap Oil & Vinegar Recipe Detail

Garden Greens Spanakopita

with Garlic Olive Oil

Ingredients:

• 8 cups washed and dried greens, coarsely chopped
  (any combination: kale, beet greens, collards, spinach, swiss chard etc.)
• 1 lb. package phyllo dough, thawed
• 1/2 cup + 2 Tbsp Garlic Olive Oil
• 8 oz. whole milk ricotta
• 1 tsp corn starch
• 8 oz. feta cheese, crumbled
• 1 large yellow onion, finely diced
• salt and pepper to taste (try our Smashed Peppercorn Sea Salt blend)

Directions:

Preheat oven to 350°F. Brush a 9"x13" baking pan liberally with olive oil.

In large saute pan over medium high heat, add 1 Tbsp Garlic Olive Oil. Add diced onion and saute until translucent. Add greens and saute until cooked down, about 3 minutes. Add feta and ricotta to greens and mix thoroughly. Add 1 tsp cornstarch to 2 Tbsp water, stir to combine then add to greens. Continue cooking over medium high heat until mixture thickens. Season with salt and fresh ground pepper to taste. Allow mixture to cool until just barely warm.

Take thawed phyllo out of refrigerator. Unroll sheets and cover with a clean barely dampened towel.

Liberally brush three sheets or spray three sheets with garlic infused olive oil and layer one on top of another. Line bottom and part way up sides of baking pan. Add 1/3 spinach mixture and spread evenly over phyllo. Continue brushing each sheet with olive oil and layering three sheets at a time followed by two more layers of spinach and ending with three sheets of phyllo on top.

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