Spanakopita
Ingredients
The filling
-
2
tablespoons
olive oil
-
2
pounds
fresh spinach leaves
-
½
cup
onion, finely chopped
-
½
cup
green onions, thinly sliced
-
1
teaspoon
minced garlic
-
2
tablespoons
chopped fresh parsley
-
2
tablespoons
chopped fresh dill
-
8
ounces
feta cheese, crumbled
-
1
large
egg, lightly beaten
-
to taste
salt
-
to taste
black pepper
The pastry
-
1
pound
phyllo dough sheets, thawed
-
¾
cup
butter, melted
Instructions
- Preheat the oven to 375°F and line 2 sheet pans with parchment paper.
- Heat 1 tablespoon of olive oil in a large pan over medium heat and add half the spinach until wilted, then add the remaining spinach and cook for 3-4 minutes.
- Remove the spinach from the pan, cool it, and squeeze out excess water before coarsely chopping.
- In the same pan, heat the remaining olive oil and sauté the onion for 3-4 minutes until softened, then add green onions, garlic, parsley, and dill for 30 seconds.
- Combine the onion mixture with the chopped spinach, feta, and beaten egg in a bowl, seasoning with salt and pepper.
- Unroll the phyllo dough and keep it covered while working. Brush a sheet with melted butter, layer another sheet on top, and brush again.
- Cut the dough into 3-inch wide strips and place 1½ teaspoons of filling at one end, folding to form triangles.
- Repeat with remaining dough and filling, placing triangles on the prepared pans.
- Bake for 18-20 minutes until golden brown and serve immediately.
Nutrition Facts (estimated)
Servings
30
Calories
72
Total fat
7g
Total carbohydrates
1g
Total protein
1g
Sodium
127mg
Cholesterol
24mg
You might also like