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| Spanakopita (Greek Spinach Pies) | |
 Join Date: Apr 2008 Location: in a cave
Posts: 86
| Description: This savory pastry dish is a favorite with my family, although we are not Greek. |
| Other: | Ingredients: |
| Time: 1 1/2 hours Difficulty: Medium Serving Size: Yield: About 2 dozen triangles |
1/3 cup olive oil 2 pounds spinach, washed and drained 1 bunch green onions, white and green parts, chopped 1/4 cup finely chopped parsley Salt and freshly ground black pepper 1/2 pound feta cheese, crumbled 2 eggs, lightly beaten 1 cup (2 sticks) unsalted butter, melted 1 pound phyllo pastry sheets |
| Preparation: | |
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Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter. Unroll the phyllo dough on a flat surface and using a sharp knife, cut the phyllo lengthwise into 3 inch wide strips. Keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. | |
| Instructions: | |
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Heat 2 tablespoon of the oil in a large saute pan, add the spinach and saute until spinach wilts, tossing occasionally, about 3-5 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Pour off any liquid from the pan, and add remaining olive oil. Add onions and saute until soft, about 2 to 3 minutes. Add the chopped spinach to the onions, along with the parsley, salt and pepper. Cook over low heat for a couple of minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated). Stir the feta and beaten egg into the cooled spinach mixture. Use a pastry brush to brush a strip of phyllo with melted butter. Place a tablespoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a damp towel until all are ready to bake. Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. | |
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