Spanakopita

Spanikopita (2 of 2)

I work with a great group of people at my day job.  An eclectic mixture of background, cultures, ages and religions.  What I love most about them is that they totally “get” me.  They understand my sense of humor and on some of my most tactless days they forgive my faults.  One such co worker has been waiting for this recipe forever.  And because she is such a sweetheart she doesn’t complain one bit.

I am so happy she loves this dish.  As a vegetarian she often can’t enjoy some of the savory dishes I bring for their enjoyment so I was thrilled this one was a hit. She is a vegetarian as per her religion and is also the sweetest lady I know.  During one of my not so bright moments I told her she had to make sure she he had a cheesesteak sandwich on her first trip to Philadelphia with her family.  I got myself on my error but not before it came flying out of my mouth.  I’m so glad she thinks I’m hilarious!

Yields 6-8

Spanakopita
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Ingredients

  • 10 oz frozen spinach, thawed and drained
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1/2 tsp nutmeg, grated
  • 2 cup feta cheese, crumbled
  • salt and pepper to taste
  • 1 tbsp lemon juice
  • 1 egg, beaten
  • 3 green onions, chopped
  • 10 sheets of phyllo
  • melted butter

Instructions

  1. In a skillet over medium high heat. Melt the butter. Add the garlic and onions and cook until fragrant 2 minutes.
  2. Stir in the spinach and nutmeg and cook for a few minutes longer.
  3. Remove from heat and let cool slightly. Stir in the cheese, lemon juice, salt and pepper and egg.
  4. Preheat oven to 350 degrees F.
  5. Line a cookie sheet with parchment paper. While working with each piece of phyllo make sure you cover the unused with a damp towel.
  6. Place a single sheet on the parchment paper. Brush with the melted butter. Place another sheet on top and brush surface with butter. Continue with sheets of phyllo until you have 5 sheets total.
  7. Spread the cheese and spinach mixture evenly over top.
  8. Top with a sheet of phyllo and brush surface with butter. Continue until you have 5 sheets stacked.
  9. Bake in preheated oven until browned and heated through. Let cool before slicing into squares.
Recipe Type: Appetiser
7.6.4
323

 

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