Turnover- Spanakopetes
Source of Recipe
The New York Times Cookbook
Recipe Introduction
Spinach in phyllo pastry triangles
List of Ingredients
1 pound fresh spinach in bulk or 1 10-ounce package
1 1/2 tablespoons olive oil
2 tablespoons butter
2 cups chopped onion
1 teaspoon finely chopped garlic
1 cup chopped scallions
1 cup crumbled or chopped feta cheese, about 1/4 pound
1/4 cup grated Parmesan cheese
1/4 finely chopped fresh dill
1/3 cup finely chopped parsley
1 egg
1 egg yolk
Salt and freshly ground pepper to taste
1/4 cup pine nuts, optional
8 sheets phyllo pastry
1/4 butter, melted
Recipe
1. Preheat the oven to 350 degrees.
2. If spinach in bulk is used, pull off and dicard any tough stems and blemished leaves. Wash and drain well. If package spinach is used, rinse once and drain. Chop the spinach coarsely. Heat the oil in a skillet and add the spinach. Cook until wilted. Drain well.
3. Add the butter to the skillet and cook the onion, garlic, and scallions until wilted, stirring often. When the mixture starts to brown, transfer it to a mixing bowl. Add the spinach, feta cheese, Parmesan, dill and parsley to the onion mixuture. Beat the egg and yolk together lightly and add to the spinach mixture. Add very little salt. Add pepper to taste. Stir in the pince nuts, if desired.
4. Use one sheet of phyllo pastry for each two spinach triangles. Brush a marble or Formica surface with butter. Spread out one square of phyllo and, using a sharp knife, cut lengthwise in half. Set one rectangle aside and keep it covered with a damp cloth. Keep all the sheets of phyllo covered when not using them or they will dry rapidly.
5. Brush one rectangle generously with melted butter. Fold half of the rectangle over to make a smaller rectangle. Add 2 tablespoons of the spinach mixture to the bottom of the rectangle. Fold one corner over the spinach filling in a triangle. Fold this filled triangle over itself toward the top. Continue folding up until a complete, self-contained triangle is produced. Brush this all over with butter and set aside. Continue making triangles until all the spinach filling is used.
6. Arrange the triangles on a baking sheet and bake about 20 minutses, or until puffed and golden brown. Yield: 16 spinach triangles.
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