Top culinary duo: spinach and feta.
The recipe I used is adapted from Feel Good Foodie.
Ingredients:
Per ~40 spanakopitas:
- 2 tablespoons olive oil
- 1/2 red onion, diced
- 1.5 tablespoons minced garlic
- 16 oz frozen spinach, defrosted
- 1/2 cup parsley, chopped
- 1/2 cup scallions, chopped
- 1.5 cups feta, crumbled
- salt, to taste
- pepper, to taste
- 1 sleeve phyllo dough, defrosted (I used this one)
- 1/2 cup melted butter
Instructions:
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Heat oil in a pot and add your red onions.
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Cook for a few minutes and then add the garlic. Cook for a few more minutes, stirring frequently, until onions caramelize.
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Drain as much water as you can out of your defrosted spinach and add to the pot. Give it a good stir and remove pot from heat.
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Add the parsley, scallions, feta, salt, and pepper. Mix until well combined.
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Preheat oven to 375 degrees.
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Roll out your phyllo dough and divide into 3 parts lengthwise using a pizza cutter or knife. Cover 2 of the parts with a damp towel (phyllo dough dries up quickly), working with one part at a time.
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On a clean surface, lay out one layer of dough. Brush it lightly with butter and place a second sheet on top of that. Lightly brush with butter again.
- Add a spoonful of spinach/feta mixture to a corner.
- Fold across one end.
- Fold down.
- Repeat the process, folding down across and down, until you have a little triangle.
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Move to a flat baking sheet lined with parchment paper and cover with a damp towel to prevent it from drying out.
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Pro tip: I like to do 3 triangles at a time for time efficiency.
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Bake for 20-25 minutes until golden brown (I did it in batches of 12 spanakopitas at a time).
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Wait a few minutes for it to cool and then serve!
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Enjoy!