Spanakopita

The Ingredients

2 cups raw spinach

1/4 sweet onion

3 garlic cloves

2 sprigs of parsley

provolone cheese

phyllo dough

light olive oil

extra virgin olive oil
sea salt
black pepper

Chop onions and garlic. In a pan, add light olive oil and raw spinach. The spinach will reduce after a few minutes at med-high heat. Then, add garlic and onion. At med heat, sautée until lightly  caramelized. Use salt and pepper to taste. Drain out excess oil and set aside. 

In a baking dish, use a brush to lightly brush on extra virgin olive oil on the bottom of it. Then, add phyllo dough sheets in layers of 2-3. Add spinach mixture to the phyllo dough. Add in chopped parsley and make sure it is evenly mixed into the spinach mixture. Then, use a shaver to cut the provolone and ensure that the amount of cheese is just right. I used a milder (real, Italian) provolone cheese that melts very well. Add on 2-3 more sheets of phyllo dough. Brush on extra virgin olive oil to the top of the phyllo dough. Bake at 350 degrees for 30 minutes. 

Pre-baking

Final product, cut into squares.