Spanakopita

11 ingredients
3 steps

Ingredients

  • 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

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.

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