Recipe: Spanakopita

With school fast approaching and one awesome portable recipe under our belt, we decided to try to take a crack at another favorite - spanakopita, or spinach feta pies. Like our curry puffs, these can be frozen and then popped into a toaster oven or a microwave.

This was our first venture making this dish - it seemed daunting. But in retrospect, it really wasn't bad. We'd make it again. This recipe is a mish-mash of about six different versions that we found online, as we couldn't decide which one to use. Working with phyllo dough was an adventure. You have to move relatively quickly, or it will dry out, and if you're too rough, it will tear. It takes a lot of patience but was really worth it. The first couple we made looked a little odd, but once we got the hang of it, we had a tray brimming with perfect little crispy triangles.

Spanakopita

  • 2 bags frozen spinach, thawed
  • 8 ounces or so of your favorite feta (we used a combination of Bulgarian and Greek feta)
  • Kosher salt
  • Pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh chopped parsley
  • 1 teaspoon fresh chopped basil
  • 2 medium eggs, slightly beaten
  • 1 teaspoon olive oil
  • 2 sticks butter or margarine, melted
  • wax paper
  • 1-pound box of phyllo dough, thawed per box directions
  • Butter
  • Preheat oven to 350. Put the thawed spinach in a colander or wire strainer. Working systematically, take a handful of spinach, and squeeze the water out of it. Give it another squeeze. Work until all the spinach is done. In a bowl, mix a couple shakes of salt, a few grinds of pepper, oregano, parsley, eggs and oil. Add the spinach, and mix well. Add the feta, crumbling it as you add it to the bowl, and mix well.

    Cover your kitchen counter in wax paper. Put down one sheet of phyllo dough, and brush a light (LIGHT) layer of butter over it. Repeat until you've got a four-layer sheet of buttered phyllo. Slice the sheet in thirds with a sharp knife. Place two tablespoons of filling at the top of each section. Fold up by folding one corner over to the bottom of the opposite side of the same end so that it forms a triangle around the filling. Continue folding up the triangle onto itself, as one folds up a flag. Brush the triangle lightly again with butter and set on the pan. Repeat until all the phyllo and filling is gone. Bake for about 20 minutes, or until the triangles are nice and golden-brown.


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