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Yields16 Servings
 1 tbsp VSOP Organic Garlic Extra Virgin Olive Oil
 1 tbsp VSOP Organic Garlic Extra Virgin Olive Oil
 1 large Yellow Onion, finely diced
 8 cups Greens, (any combination of kale, beet greens, collards, spinach, swiss chard, etc) washed, dried & coarsely chopped
 8 oz Ricotta Cheese, whole milk ricotta
 8 oz Feta Cheese, crumbled
 2 tbsp Water
 1 tsp Cornstarch
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 package Frozen Phyllo Dough, 1 lb package, thawed
 ½ cup VSOP Organic Garlic Extra Virgin Olive Oil
1

Preheat the oven to 350 degrees Fahrenheit. Brush a 9"x13" baking pan liberally with Extra Virgin Olive Oil.

2

In a large saute pan over medium high heat, add 1 tablespoon of garlic EVOO. Add the diced onion and saute until translucent.

3

Add the greens and saute until cooked down, about 5 additional minutes

4

Add the feta and ricotta to the greens and mix thoroughly. Whisk 1 teaspoon cornstarch in 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.

5

Take the thawed phyllo out of the refrigerator. Unroll the 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, lining the bottom and part way up the sides of the baking pan. Add 1/3 of the spinach 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 spinach 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. Enjoy!

Ingredients

 1 tbsp VSOP Organic Garlic Extra Virgin Olive Oil
 1 tbsp VSOP Organic Garlic Extra Virgin Olive Oil
 1 large Yellow Onion, finely diced
 8 cups Greens, (any combination of kale, beet greens, collards, spinach, swiss chard, etc) washed, dried & coarsely chopped
 8 oz Ricotta Cheese, whole milk ricotta
 8 oz Feta Cheese, crumbled
 2 tbsp Water
 1 tsp Cornstarch
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 package Frozen Phyllo Dough, 1 lb package, thawed
 ½ cup VSOP Organic Garlic Extra Virgin Olive Oil

Directions

1

Preheat the oven to 350 degrees Fahrenheit. Brush a 9"x13" baking pan liberally with Extra Virgin Olive Oil.

2

In a large saute pan over medium high heat, add 1 tablespoon of garlic EVOO. Add the diced onion and saute until translucent.

3

Add the greens and saute until cooked down, about 5 additional minutes

4

Add the feta and ricotta to the greens and mix thoroughly. Whisk 1 teaspoon cornstarch in 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.

5

Take the thawed phyllo out of the refrigerator. Unroll the 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, lining the bottom and part way up the sides of the baking pan. Add 1/3 of the spinach 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 spinach 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. Enjoy!

Garden Greens Spanakopita

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