Spinach Artichoke “Spanakopita”

A mix between our favorite spinach artichoke dip & my personal fave, Spanakopita (spinach pie). Loaded with flavor & always a crowd pleaser. A great vegetarian appetizer or served as a meal with a salad.

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Step 1

- Defrost Spinach & phyllo dough in the fridge over night

Step 2

- Preheat oven to 375 degrees

Step 3

- Squeeze liquid out of spinach & artichokes & chop both up

Step 4

- Mix everything together (minus dough, butter & oil)

Step 5

- Melt butter & add it to EVOO

Step 6

- Spread a layer of butter all over baking dish

Step 7

- Layer a single piece of dough on top of butter & then repeat for 4-6 layers (OK if it breaks)

Step 8

- Pour mixture over dough & even it out

Step 9

- Continue layering dough with butter/oil for another 4-6 layers

Step 10

- Gently slice into squares before baking for 30-35 min

Step 11

Serve it hot, room temp or cold