Spinach And Feta Spanakopita

Spinach and Feta Spanakopita

Common Sense Knowledge:

* Phyllo dough

* Spinach (fresh or frozen)

* Feta cheese

* Onions

* Garlic

* Olive oil

* Eggs

* Salt and pepper

* Sauté spinach, onions, and garlic in olive oil.

* Mix in feta cheese, eggs, salt, and pepper.

* Layer phyllo dough in a baking dish, alternating with the spinach mixture.

* Bake until golden brown and crispy.

* Savory and flavorful, with a crispy exterior and a soft, moist interior.

* The spinach provides a slightly bitter note, balanced by the salty feta cheese.

* Typically served warm as an appetizer, main course, or side dish.

* Can be accompanied by a side salad or yogurt sauce.

* Rich in vitamins (A, C, K), minerals (iron, calcium), and fiber.

* A good source of protein from the feta cheese.

* Can be made with other greens, such as kale or Swiss chard.

* Can add other ingredients, such as mushrooms, zucchini, or herbs.

* Can be stored in the refrigerator for up to 3 days.

* Can be reheated in the oven or microwave.

* Use fresh, high-quality ingredients for the best flavor.

* Don't overfill the spanakopita, as it will make it difficult to fold and bake.

* Brush the phyllo dough with olive oil before baking to ensure a crispy exterior.