Thursday, March 11, 2010


I still had plenty of the phyllo dough, so I tried making spanakopita, or Greek spinach and cheese pie. They turned out really well - they look good, taste good, and are easy to make. I only baked a couple of them and I froze the rest to use as an appetizer for another day.

Adapted from Joy of Cooking
Yield: 21 triangles
Print recipe

1 pound spinach
1 tbsp olive oil
1 medium onion, finely chopped
2 green onions, finely chopped
2 eggs
4 ounces feta cheese, crumbled
1 tbsp grated Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
pinch of ground nutmeg
1/4 cup butter, melted
7 sheets phyllo dough
  1. Preheat oven to 375F.

  2. Stem, wash well, and coarsely chop the spinach.

  3. Heat the olive oil in a large skillet over medium heat.

  4. Add the onion and green onion and cook until softened, about 5 to 7 minutes.

  5. Add the chopped spinach a handful at a time. Cook until the spinach is wilted and the liquid is released, about 5 minutes.

  6. Increase the heat to high and cook, stirring constantly, until the liquid is evaporated and the spinach is dry, about 7 to 10 minutes.

  7. Let stand until cool enough to handle, then squeeze to remove the excess liquid.

  8. In a medium bowl, lightly beat the eggs.

  9. Add the cooked spinach mixture, feta cheese, Parmesan cheese, salt, pepper, and nutmeg. Stir to combine.

  10. Place a large cutting board slightly larger than the phyllo sheet on the work surface, long edge facing you.

  11. Place one sheet of phyllo on the parchment paper. Using a pastry brush, brush the sheet with melted butter.

  12. Place a second sheet of phyllo over the first and brush with melted butter.

  13. Cut the phyllo sheets into 6 strips, about 2 to 3 inches wide.

  14. Place a tablespoon of the filling at one end, about 1 inch from the edge.

  15. Fold the corner over it to make a triangle.

  16. Continue to fold, as you would a flag, until the whole strip is folded into a triangular packet. Repeat with remaining strips.

  17. Repeat process with remaining phyllo sheets. The seventh sheet can be folded in half to make 3 more triangles.

  18. Place each purse onto a baking sheet lined with parchment paper and brush with melted butter.

  19. Bake for 15 to 20 minutes or until golden.

  20. Triangles can be assembled in advance, frozen, and baked just before serving.

No comments:

Post a Comment