Saturday, April 21, 2012
I always thought of spanakopita as fabulous appetizer triangles. I never thought of making a larger portion for dinner until I found this recipe on Stephanie Cooks. This is another one of those recipes that I held on to for far too long before finally making it. It comes together easily and seems like it takes much more effort. If you like spinach and feta, you'll definitely enjoy this dinner!
You will need:
*2 tablespoons olive oil
*1/2 small yellow onion, chopped small
*2 green onions, yellow and white parts, chopped
*10 oz package frozen spinach, defrosted and drained, or fresh**
**I always saute and squeeze out excess moisture using a spatula in a colander
*2 eggs, lightly beaten
*2 tablespoons grated Parmesan cheese
*2 tablespoons bread crumbs
*1 teaspoon kosher salt, additional for topping
*1/2 teaspoon pepper
*1 cup crumbled feta cheese
*12 sheets phyllo dough, defrosted
*4 tablespoons butter, melted
1. Preheat the oven to 375.
2. Heat the oil in a saute pan over medium-high heat. Cook the onions until soft, about 5 minutes. Add the green onions and cook another 2 minutes. Set aside.
3. In a mixing bowl, combine the spinach, eggs, Parmesan cheese, bread crumbs, salt, and pepper. Add the onion mixture, stirring until well combined.Gently fold in the feta.
4. Place one sheet of phyllo on a flat work surface such as a large cutting board or right on a clean counter. Brush lightly with butter. Place an additional sheet of phyllo and then top that with butter. Repeat this process until 4 sheets are layered. Slice the phyllo in half lengthwise using a pizza cutter.
5. Spoon about 1/3 cup spinach mixture onto the top of one phyllo rectangle. Fold the dough on the diagonal as if folding a flag-folding the dough over the filling then folding over itself. Repeat until a triangle is formed. (I double checked on YouTube as Stephanie suggested in her recipe post, there are definitely videos available for forming spanakopita if you need to see this visually.) Place seal side down on a baking sheet. Repeat until all triangles are formed.
6. Brush the tops with melted butter and sprinkle with kosher salt. Bake 30-35 minutes or until golden brown.