Recipes for September > Amazon Books
Spanakopita is a Greek savory pastry in the burek family with a filling of chopped spinach, feta cheese (sometimes in combination with ricotta cheese, as it is less expensive), onions or green onions, egg, and seasoning. The filling is wrapped or layered in phyllo (filo) pastry with butter and/or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings. Spanakopita is golden in color when baked, the color often enhanced by butter and egg yolk. Other white, fresh, preferably salted cheeses may also mixed with, or substituted for, the feta cheese. Source: Wikipedia
2 tablespoons of olive or salad oil
1 small onion, finely chopped
1 teaspoon of dill weed, crushed
one 10 ounce package of frozen, chopped spinach, thawed and drained
6 ounces of feta cheese, crumbled
1 egg, beaten
1/4 teaspoon of pepper
1/4 pound of phyllo, about 6 sheets
1/2 cup of butter or margarine, melted
1. In a 2 quart saucepan over medium high heat, in hot oil, cook onion and dill until onion is tender, stirring occasionally. Add spinach, cook 5 minutes more or until all liquid is evaporated. Remove from heat. Stir in feta cheese, egg and pepper.
2. With knife, cut phyllo lengthwise into 3 inch wide strips. Place on waxed paper, cover with a damp towel to prevent drying.
3. Working with one phyllo strip at a time, brush strip with melted butter, place 1 tablespoon of spinach mixture at one end of strip. Fold one corner of strip diagonally over filling so short edge meets long edge, forming a right angle.
4. Continue folding over until you reach end of strip, making a triangular package. Repeat with remaining phyllo strips, butter and spinach mixture, and proceed as in steps 3 and 4.
5. Preheat oven to 425ºF. Place triangles on jelly roll pan, brush with butter. Bake 15 minutes or until lightly browned. Serve warm. Makes 24 appetizers