Spring Spinach Spanakopita – Vermont Organic Farm | Cedar Circle Farm & Education Center

Ingredients

• a little butter or olive oil; for the pan
• 2 T olive oil
• 2 c onion (or shallots) minced
• 1/2 t salt to taste
• 2 1/2 lb spinach stemmed and finely chopped
• 1/2 c parsley chopped
• 1/2 c dill chopped
• 5 medium cloves garlic or use green garlic or garlic scapes; chopped
• 3 whole scallions
• 3 T flour
• 2 to 3 c feta cheese crumbled
• 1/2 to 3/4 c ricotta or cottage cheese
• black pepper to taste
• 1/4 t nutmeg ground
• 1/3 to 1/2 c butter melted; or olive oil
• 1 lb (16 to 20 leaves) filo pastry thoroughly defrosted