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Roasted Vegetable Spanokopita
Golden pastry cradles roasted vegetables, creamy ricotta, and punchy feta in every bite. A Mediterranean classic, reimagined for modern palates.
- Dice pepper, zuchinni, onion. Finely slice asparagus and spinach.
- In a large saute pan heat olive oil. Add in onions, pepper, and zuchinni and cook for 5 mins. Add garlic, spinach and asparagus and cook for another 2 mins. Transfer to a colander and allow to drain for 1 hour.
- In a mixing bowl, combine drained vegetable mixture, cheese, herbs, and the juice and zest of a lemon. Season with salt and pepper.
- On a clean counter surface, place one 2 sheets of filo side by side with space in between.
- Brush each sheet with melted butter, and place another sheet on top. Repeat this process until your pastry is 4 sheets thick.
- Cut each sheet lengthwise down the center.
- Place 1 cup of cheese and vegetable mixture in the bottom right corner of each strip (4 total). Shape the mixture into a rough triangle.
- Pull the bottom right corner of the pastry up to the left side creating a triangular shape parallel to the left side. Continue this process to the top. Fold over left over bit and brush entire top with butter. Allow to rest in fridge for 30 mins to set.
- Bake in 425 degree oven for 20 mins flipping half way through.
- Serve with your favorite salad.
