Spanakopita

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Spanakopita! Fun little hand pies filled with nutritious spinach and feta.

Ingredients

  • 2 (10-ounce) packages frozen chopped spinach, thawed and drained, I squeeze out the excess juice using a potato ricer.
  • 1 cup Greek or Bulgarian feta cheese, crumbled
  • 1 tablespoon dried Greek oregano
  • 1 tablespoon dried dill
  • 1 tablespoon dried mint
  • 1/4 cup toasted pine nuts
  • 1 tablespoon crushed red pepper
  • fresh cracked black pepper to taste
  • 2 eggs beaten
  • 1 (16-ounce) package frozen phyllo pastry, thawed1/2 cup butter melted

Method

  1. Combine first 9 ingredients, stir well and allow to rest
  2. Unfold phyllo, and cut into 4″ strips width wise, cover with damp cloth towels to prevent drying out
  3. Using a pastry bush apply a thin coating of butter to a strip and repeat with 3 more strips. Add a dollop of the filling in one corner and fold over and over in triangle shape.
  4. Place on a Silpat sheet and brush with a tiny bit more butter
  5. Repeat this process until you run out of filling or phyllo.

Bake at 425° for 20 minutes or until golden brown.

*note: These are best served fresh while the phyllo is still crispy. If you have leftovers, heat them in a 400 degree oven for 10 minutes to crisp up before serving. These go great with my Greek Lemon, Egg and Rice Soup 

One response »

  1. Pingback: Avgolemono Soup (Greek Egg and Meyer Lemon Soup with Rice) « The Sassy Spoon: Fun Food!

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