Spanakopita
Recipe: #20951
September 13, 2015
Categories: Snacks, Cheese, Feta, Eggs, Appetizers, Spinach, Greek, Baby Shower, Brunch, Christmas, Fathers Day, Mothers Day New Years, Oven Bake, Vegetarian, Refrigerated Dough, more
"I love this Greek flakey tasty pastry filled with Spinach. This recipe is from Canadian Living Magazine 2002. I find it is an authentic recipe."
Original is 15 servings
Ingredients
Nutritional
- Serving Size: 1 (27.5 g)
- Calories 75.2
- Total Fat - 5.8 g
- Saturated Fat - 2.8 g
- Cholesterol - 39.5 mg
- Sodium - 85.8 mg
- Total Carbohydrate - 3.4 g
- Dietary Fiber - 0.2 g
- Sugars - 0.4 g
- Protein - 2.5 g
- Calcium - 44.6 mg
- Iron - 0.4 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Mix together the spinach, onions & dill.
Step 2
Place in a lightly oiled saucepan and cook for apprx 2 minutes or until the onions are softened.
Step 3
Transfer to a bowl & cool.
Step 4
Stir in the feta, eggs, salt, pepper & nutmeg..Set aside.
Step 5
Place 1 sheet of phyllo on a work surface (keep remainder covered with a damp cloth).
Step 6
Paint lightly with melted butter.
Step 7
Cover with a second sheet of phyllo.
Step 8
Brush lighly with butter.
Step 9
Cut into 5 strips.
Step 10
Spoon a heaping teaspoon of the filling 1/2" from the end of strip.
Step 11
Fold 1 corner of phyllo over filling so the narrow end meets side edge to form a triangle.
Step 12
Fold up the triangle, continue folding sideways & upwards to the end of the strip
Step 13
Repeat with remaining strips.
Step 14
Repeat with remaining phyllo sheets.
Step 15
Place the triangles on a parchment lined baking sheet.
Step 16
Brush triangles with butter.
Step 17
Bake in 375 oven for 15-20mi minutes until the pastry is golden and the filling is beginning to ooze.
Step 18
Serve warm.
Tips
No special items needed.
1 Reviews
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