Spanakopita, Bro-Style

If we are honest with ourselves, we all want to live the idyllic Mediterranean lifestyle. Living next to the glorious clear, sparkling Adriatic, sipping fresh spring water and eating the freshest food you can imagine. Skin glowing with a deep tan. This is the life we all deserve to live.

A delicious treat for lunch on the patio – my friend

I recently created this recipe when making a big 'ol Mediterranean feast for my family. We covered the table with delicious dips, souvlaki, fresh salads, and of course, this spanakopita. This recipe may be a sacrilege for not having the delicious layers of phyllo to make it crispy and buttery. Do not get me wrong this is an amazing recipe to use to go traditional with the phyllo, or without too. One day I will make homemade phyllo - at that point I will update this recipe.

For now, whip this super easy dish up and savour the flavours of the Med life. This is a delicious meal prep item to make too! Enjoy!

Spanakopita Bro Style

Ingredients

• 1 large container of fresh spinach (about 6 cups) roughly chopped

• 1/2 yellow onion finely chopped

• 1 clove of garlic finely chopped

• 4 to 6 eggs (depending on how much protein you want bro)

• 1 cup whole milk ricotta (homemade is elite level)

• 1/2 cup grated Parmesan cheese

• 1/2 chopped feta

• 1 tbsp chopped fresh dill

• Salt and pepper to taste

• Olive oil (the good stuff)

Directions:

1. Chop your onions while you heat a pan to medium heat. Non-stick pans are preferred of course, check out some of our favourites here.

2. Add a tablespoon or two of good olive oil and add the onions. Sweat the onions until translucent but before they start to brown.

3. While the onions are cooking, roughly chop the spinach. Add the spinach to the onions and wilt. You may need to do this in a few batches depending on the size of your pan.

4. Add the garlic, stir to combine and remove the pan from the heat.

5. In a medium sized bowl, add the ricotta, Parmesan, ricotta, eggs, and dill. Whisk to combine until smooth. Salt and pepper to taste.

6. Once the wilted spinach mixture has cooled slightly stir it into the bowl. Story to combine.

7. Pour the mixture into a cooking pan of your choice that is generously oiled with olive oil. I prefer to make this in a pie pan, but a loaf pan would work well too.

8. Bake at 350 C for about 20 minutes until the top just starts to brown. Check to make sure it is done with a knife - depending on how thick the mixture is in the pan depends on the precise cooking time.

9. Let cool before removing from the pan.

10. Can be served hot, warm, cold, whatever you choose. This is a great dish to pre-make for a dinner party or meal prep.

Bon Appetit

-G