I’m in the mood to virtually venture away from our Texas home (we miss you, Texas and Texans!) over to Greece for an adventure. I’ve loved spanakopita since my stint as a waitress a Pub in Evansville where they were a favorite appetizer. I’d never made them before, but that didn’t stop me from trying!
Ok, before you start the recipe, remember to THAW your phyllo dough. I almost always forget this. If need be, put it in the fridge the night before you’ll use it.
This started out as a recipe from Epicurious, but in true Emily fashion, I ignored the recipe and made it my way. (Sensing a theme here?!?)
Step one – thaw the dough!
Preheat oven to 375 F. Thaw spinach with a little water in the microwave. Drain well. Drain again. Stir it up and drain a third time. (No one likes soggy spinach.)
Melt 1 Tsbp butter in a large saute pan set on med-high. Add onion and saute until translucent. Add garlic and cook for about 2 minutes. Add spinach, spices and another Tsbp of butter. When heated through, add feta and stir well. Turn off heat.
Time to assemble. You will need 2 baking sheets, a pastry brush, 3 melted Tbsp of butter, a very slightly damp towel and some good music.
Place one sheet of phyllo dough on a large cutting board. Keep the long side toward you. Brush with butter. Top with another sheet of phyllo dough. Cover the pile of phyllo that is not being used with the barely damp towel. (If it’s really wet, your dough will be a sopping mess.)
Cut dough into 6 even strips.
Put a pile of spinach mixture at the end of each strip. Use about 1 Tsbp. If you use too much, they’ll burst open while cooking. This does not affect the taste, just the appearance. Roll into a triangle, just like you used to do with notes in middle school.
Ok, place these on your baking sheet with about an inch between. Brush with more butter. Don’t think about the calories, just do it. Add extra time to tomorrow’s workout. Brush with butter. Good for you.
Repeat this with all of the spinach filling and more sheets of phyllo. You should have about 24 pastries. Bake in the middle of your oven at 375 F for 20 -25 minutes until golden brown. If baking 2 sheets at once, switch racks halfway through.
These are also freezer friendly, by report. You can freeze before baking and then bake unthawed as above. I’m totally sold.
Serve as an appetizer or with salad as a main course. A big man will eat 6-8. A toddler will eat one. I will not reveal how many I ate.
Enjoy! Serve over Laura’s kale salad base with your veggies of choice.