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| Spanakopita |
From the kitchen of Stephanie Knewasser. I found this recipe on the web.
It is from a Greek restaurant. The trick to working with phyllo is to keep it
covered with a damp towel so it won't dry out.
It is from a Greek restaurant. The trick to working with phyllo is to keep it
covered with a damp towel so it won't dry out.
Melt: 3/4c butter
Thaw: 1/2 box phyllo
Cover phyllo with a damp towel so it won't dry out.
In a bowl, mix together:
1 lb frozen chopped spinach, thawed &
squeezed very dry, important or it will be soggy
1 tsp lemon juice
2.5 oz feta cheese
1 egg
Take 1 phyllo sheet, long side near you, brush w/ butter.
Top with another phyllo sheet, brush w/ butter.
Cut buttered phyllo stack into 6 strips.
Put heaping tsp of filling at corner of a strip.
Fold forming a triangle.
Continue folding, maintaining triangle shape.
Put triangle, seam side down, on baking sheet.
Brush tops with butter.
Bake @ 375, 20-25 min or until golden brown.
To make ahead: form triangles, but DON'T bake.
Arrange single layer in freezer bags, freeze.
Bake frozen pastries (don't thaw) same as above.
Thaw: 1/2 box phyllo
Cover phyllo with a damp towel so it won't dry out.
In a bowl, mix together:
1 lb frozen chopped spinach, thawed &
squeezed very dry, important or it will be soggy
1 tsp lemon juice
2.5 oz feta cheese
1 egg
Take 1 phyllo sheet, long side near you, brush w/ butter.
Top with another phyllo sheet, brush w/ butter.
Cut buttered phyllo stack into 6 strips.
Put heaping tsp of filling at corner of a strip.
Fold forming a triangle.
Continue folding, maintaining triangle shape.
Put triangle, seam side down, on baking sheet.
Brush tops with butter.
Bake @ 375, 20-25 min or until golden brown.
To make ahead: form triangles, but DON'T bake.
Arrange single layer in freezer bags, freeze.
Bake frozen pastries (don't thaw) same as above.
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