Prep 24 hrs
Cook 25 mins
Once I found out how easy it is to use phyllo dough, this recipe became a regular. Fresh basil enhances the flavor. I add a few secret seasonings, but you can experiment for yourself. Serve with Bechamel Sauce
- 709.77 ml fresh spinach, cooked, drained, and chopped
- 0 white onion, chopped
- 20 mushrooms, thinly sliced
- 946.36 ml feta cheese
- 709.77 ml grated parmesan cheese
- 481.94 g packagefrozen phyllo dough
- 2 garlic cloves, minced
- 14.79 ml rosemary
- 1.23 ml nutmeg
- 29.58 ml basil, chopped
- 29.58 ml olive oil
- butter, melted
- 29.58 ml butter
- 14.79 ml minced onion
- 59.16 ml flour
- 709.77 ml milk
- 1.23 ml salt
- 4.92 ml chopped parsley
- ground pepper
- Refrigerate the frozen phyllo dough 24 hours before you begin your preparations.
- Saute onions and garlic in the olive oil until tender.
- Add mushrooms and stir until reduced and browned.
- In a large bowl, mix together all ingredients, except the phyllo dough and butter.
- Lay the phyllo sheets on a towel in the work counter.
- Cut in half lengthwise and cover with another towel to keep from drying out.
- Melt the butter.
- Working quickly and using 1 half-sheet at a time, brush the phyllo lightly with melted butter.
- Place 1/4 cup of the spinach mixture in 1 corner of the shorter side and fold the other corner over the mixture, forming an angular fold.
- Continue to fold over until you have a triangle.
- Place on a cookie sheet and brush with melted butter.
- Cover with plastic wrap and freeze.
- When firm, package the frozen spanakopitas and store in the freezer.
- Remove the frozen spanakopitas 1 hour before serving.
- Bake 20 minutes at 350 degrees until golden brown.
- Serve hot with Bechamel Sauce poured over the top.
- Bechamel Sauce: Saute the onions in butter.
- Stir in flour and seasonings, add milk and cook until it is thick.
- Overcooking will thin the sauce.