Recipe by Little Italy
Courtesy of Christine Cushing Live. A neat recipe, that I actually managed to make. Go to this website to see how to fold: http://lldzines.com/spanakopita/folded.htm
Top Review by lovetocooklovetoeat
THE BEST Spanakopita recipe we've ever had! Made a batch up and had friends over - everyones was so impressed.<br/>Don't omit anything - the dill and nutmeg may just be the secret(!) <br/>I found not near enough spinach (perhaps I didn't pack down as much as I should have) but I ended up doubling the amount of spinach. <br/>Thanks for a great recipe Christine!!
- 1 cup fresh spinach (leaves only and well packed)
- 1 teaspoon olive oil
- 3 green onions, chopped
- 2 tablespoons fresh dill, chopped
- 4 tablespoons feta cheese, crumbled
- 2 eggs, beaten
- salt, to taste
- black pepper
- 1⁄4 cup butter (melted)
- 6 sheets phyllo pastry
- 1 pinch ground nutmeg
Directions See How It's Made
- Preheat oven to 375 degrees F & wash spinach and place in boiling salted water for about 3 minutes. Drain and rinse in cold water. Squeeze out all excess moisture and set it aside.
- Heat oil in a saucepan and add onion, spinach and dill. Cook on high for 3 minutes until onions soften. Remove and cool. Combine the cooled spinach mixture with feta, eggs and salt and pepper. Set aside.
- Work with ONE sheet of phyllo at a time. Cut each sheet of phyllo into 5 long, equal strips. Brush one strip with melted butter. Cover with a second strip and butter again. Lay strip down vertically in front of you. Spoon a heaping teaspoon of filling in bottom corner of strip. Fold over in half diagonally creating a triangle. Continue folding over into triangular shape until you reach end of strip. Repeat with remaining strips. Brush tops with a little more butter. Place triangles on a baking sheet and bake for about 15 minutes until golden.