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Spanokopitta |
4 Ounces Onion, small dice
6 Ounces Unsalted Butter, melted
24 Ounces Fresh Spinach, cooked and cooled, or frozen spinach, thawed
1 Tablespoon Fresh Mint, chopped
1 Pound Feta Cheese, crumbled
3 Eggs, beaten
Salt and Pepper, to taste
1 Pound Phyllo Dough |
Serves 6 - 8 people.
1. Sauté onions in 1 Tablespoon (15 milliliters) of butter until tender.
Remove and cool.
2. Combine cooled onions, spinach, mint, feta and beaten eggs. Season
with salt and pepper and mix well.
3. Cut phyllo
dough into 3 equal parts. Keep stacks covered with a dampened clean
kitchen towel.
4. Spread one sheet of phyllo dough
on the work surface; brush with melted butter. Place another sheet of
phyllo on top of the first; brush it with butter. Place a third sheet of
phyllo on top of the second and brush it with butter as well.
5. Place 1 tablespoon (15 milliliters) of the spinach on the end of each
strip of phyllo.
6. Starting with the end of the dough strip with the spinach, fold one
corner of the dough over the spinach mixture to the opposite side of the
strip to form a triangle. Continue folding the dough, keeping it in a
triangular shape, like point-folding a flag.
7. Place the phyllo triangles on a sheet pan and brush with melted
butter. Bake at 375°F (190°C) until golden brown and crispy,
approximately 20 minutes.
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