Spanakopita! Fun little hand pies filled with nutritious spinach and feta.
- 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
- Combine first 9 ingredients, stir well and allow to rest
- Unfold phyllo, and cut into 4″ strips width wise, cover with damp cloth towels to prevent drying out
- 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.
- Place on a Silpat sheet and brush with a tiny bit more butter
- 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