Recipe of the Week: Spanakopita
July 21, 2017
- 2 – 10 ounce boxes of frozen spinach
- ½ lb. good quality feta cheese
- 1 stick (8 ounces) unsalted butter, divided
- 4 spring/green onions
- 2 Tablespoons freshly chopped dill
- 2 eggs, lightly beaten
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- Thaw frozen spinach and squeeze handfuls to remove all the water. Put it in a medium sized mixing bowl.
- Crumble the feta and add to the spinach. Mix with a fork.
- In a pan, heat 2 Tablespoons of the butter until melted. Remove green ends of spring onions and chop white parts. Saute in the butter for a few minutes.
- Add the butter and onion mixture to the spinach mixture along with the dill salt, pepper and the lightly beaten eggs.
- Mix everything together with a fork until well combined.
- Melt remaining 6 Tablespoons of butter to brush on triangles.
- Carefully remove the phyllo sheets from the package. Cut into 3 inch strips. Cover the phyllo that you are not using with a piece of plastic wrap to keep it from drying out.
- Brush one strip of phyllo lightly with melted butter. Place about 1 tablespoon of filling on the bottom of the phyllo strip about 1 inch from the top. Fold the bottom corner up over the filling to make a triangle. Continue folding like a flag to complete the filled triangle.
- Continue until you have used all the filling.
- Place triangles on a baking sheet. You may freeze them at this stage. After two hours in the freezer on the baking sheet, gently put them in a storage bag or container.
- To bake them, brush each triangle with butter and bake them in a 375 degree oven for 20 minutes or until golden brown.
- To bake frozen triangles, preheat oven to 325 degrees. Brush them with butter and bake prior to thawing for 35 minutes or until golden brown. Watch them closely.