Spanakopita
Source of Recipe
Gourmet Club
Recipe Introduction
These are such wonderful treats. In the restaurants I only seem to find them with spinach. I love the bite of the Feta cheese. I am in search for a casserole version to make less work for Mother, but once I get started on rolling the triangles I don't mind. These go FAST off the appetizer tray.
List of Ingredients
4 pkgs. frozen chopped spinach, thawed
1/2 cup olive oil
4 onions, chopped
2 bunches scallions, including 4 inches of green tops, finely chopped
1/2 cup chopped fresh dill or 3 T dried
1/2 cup chopped parsley
1 lb. feta cheese, crumbled
1 lb. phyllo pastry
olive oil
Recipe
Squeeze spinach as dry as possible and place in colander so that remaining moisture will drip out.
Heat 1/2 cup olive oil and saute onions and scallions until soft.
Add spinach, dill and parsley & cook, stirring for 5 min.
Remove from heat and stir in feta cheese. Cool.
Cut, fill and and fold phyllo pastry as directed
Pastry:
Fold sheet lengthwise into third.
Brush with oil
Place filling at bottom corner.
Fold phyllo over filling on diagonal with corner touching opposite long side.
Continue to fold upward in triangles until you reach top.
Place triangles in a baking pan and brush with oil.
Bake in 350 oven until golden brown, about 20 min.
Makes 65-70 triangles.
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