Here’s a delicious way to increase your daily intake of folate – in flaky spanakopita!

Spanakopita (Spinach Pie)

Ingredients

1 package of phyllo dough (2 typically come in a box, only use one), thawed (takes about ½ hour)
2 boxes of chopped, frozen spinach
12 eggs, beaten well (“Mom” uses cage-free, organic eggs)
2 blocks of feta cheese
½ cup of butter, melted
1 packet of hollandaise sauce mix
3-4 tablespoons of olive oil
3-4 lemons
Garlic powder and black pepper to taste

Preparation

1) Grease a 13 X 9 casserole dish with the olive oil.
2) Lay half of the phyllo sheets on the bottom of the dish.
3) Pour the beaten eggs over the sheets.
4) Thaw the spinach in microwave for a few minutes. While still in the box, squeeze all of the water out. You’ll want the spinach as dry as possible.
5) Lay the spinach evenly over the eggs.
6) Slice the feta cheese and lay evenly over the spinach.
7) Lay the other half of phyllo dough on top of the feta cheese.
8) In a small bowl, melt the butter. Add the hollandaise sauce powder, juice from a few lemons, black pepper, and some garlic powder (approximately a tablespoon), and mix well.
9) Pour over the phyllo dough and spread evenly. Be sure that all of the phyllo dough is moistened.

Bake at 375° for approximately 30 minutes. Keep checking the phyllo dough, which should turn crispy and golden to dark brown. Let set for fifteen minutes and serve with lemon wedges. When re-heating, use an oven instead of a microwave so that the phyllo dough comes back to life (crispy).

*Recipe and image courtesy of The Best Friends Guide To Breast Cancer.*