Make Spanakopita
Spanakopita are Greek cheese and spinach triangles, made from phyllo dough filled with a mixture of feta cheese and spinach. They're a delicious and unusual appetizer or side dish.
Ingredients
- 3 pounds of fresh spinach
- 1 medium onion, yellow or white, finely chopped
- 1 cube of butter
- 1 box (1 pound) of phyllo pastry sheets
- 3 eggs, lightly beaten
- 1 pound or more of feta cheese, cut or crumbled into small pieces
- Pepper and a little olive oil
- 4 tablespoons dehydrated/dry dill weed optional
- 1/4 cup dry parsley flakes optional
Steps
- Clean and wash the spinach well. Steam it in just a little water until tender. Drain and squeeze out any water and set it aside.
- Chop the onion and sauté it in a little olive oil. Add well-drained spinach and braise for 5-6 minutes. Add pepper. Remove from heat and allow to cool.
- Beat the eggs and mix them with the crumbled feta cheese. Stir in the spinach and onion mixture and the seasonings.
- You can refrigerate the mixture for about 30 minutes if desired.
- Melt the butter over low heat and keep it warm.
- Use a knife to cut the phyllo sheets into strips about 4 inches (10cm) wide. You can cut a stack of several sheets at once.
- As you go, brush each sheet of phyllo with warm melted butter. The butter makes the phyllo bake to a flaky crisp.
- Place about a tablespoon of the feta mixture on one end of a strip of phyllo.
- Fold the phyllo around the filling.
- Lay the spanakopita on a baking sheet with a little space between them.
- Bake at 375ºF (190ºC) for 15-20 minutes, until golden brown. Serve hot.
- Finished.
Tips
- To pronounce "phyllo" (sometimes spelled "filo"), say FEE-low. To pronounce spanakopita say "spahn-a-KOH-pee-ta")
- If you aren't eating these immediately or you want to make them in advance, freeze them unbaked. Place them in a container, not touching each other. Layer them with waxed paper in between.
- It is possible to make this dish without all the folding. Place five buttered sheets of phyllo on the bottom of the pan. Spread the cheese and spinach mixture in a layer about a half inch (1.5 cm) thick and place another five to ten layers of phyllo on top. Butter each sheet of phyllo. Adjust the baking time as necessary.
- When rolling spanakopita, resist the temptation to press or squeeze the empty corners. Leave them open and let the phyllo be hollow and flaky.
- Purchase the phyllo. It takes a lot of skill and table space to make it and roll it that thin.
- Allow a little extra baking time for frozen spanakopita. Leftover spanakopita that are already baked are still good to eat, but the phyllo does not stay flaky.
- Phyllo is delicate but forgiving. If it rips, you can patch it with an extra piece or gently keep on rolling.
- Eat spanakopita with your fingers, but have napkins nearby and a plate underneath.
Warnings
- Allow plenty of time for preparation and cleanup, especially if you are new at handling phyllo. This recipe will take some practice and patience to master, but it is well worth it.
- Ovens and the things just coming out of them are hot.
- Knives are sharp. Be cautious while handling them.
