Spanakopitas

Name: Spanakopitas
Ingredients: 2 tablespoons butter or oil; 1 pound spinach frozen, thawed; 3 each scallions, spring or green onions sliced; 3 tablespoons parsley leaves minced; 2 tablespoons dill weed chopped fresh; 1/2 pound feta cheese crumbled; 3 large eggs lightly beaten; 1 x salt and black pepper to taste; 1 pound phyllo (filo) pastry sheets commercial; 1/2 pound butter melted

10 ingredients

15 steps

Ingredients

2 tablespoons butter or oil
1 pound spinach frozen, thawed
3 each scallions, spring or green onions sliced
3 tablespoons parsley leaves minced
2 tablespoons dill weed chopped fresh
1/2 pound feta cheese crumbled
3 large eggs lightly beaten
1 x salt and black pepper to taste
1 pound phyllo (filo) pastry sheets commercial
1/2 pound butter melted

Directions

1

In butter or oil, saute green onion until soft.
2

Meanwhile, squeeze out excess moisture from spinach and chop by hand or in food processor.
3

Combine green onion with spinach and remaining filling ingredients in bowl.
4

Mix well and set aside.
5

Lay out the Filo sheets, covering them with waxed paper and a damp towel.
6

Take out two sheets at a time and keep the rest covered.
7

Brush melted butter onto top sheet of each pair.
8

Cut each double-sheet crosswise into equal strips, about 2 1/2 inches wide.
9

Place 1 teaspoon of the filling 1 inch from the end (nearest you) of each strip.
10

Fold the strips back over the filling so the bottom edge meets the left edge, forming a right angle.
11

Continue folding back at right angles to make a triangular shape.
12

Place on baking sheets and keep covered until all are ready to bake.
13

Bake in a 350F (180C) F oven for 20 to 25 minutes or until golden and crisp, turning once.
14

NOTE- Spanakopitas may be frozen before baking.
15

When ready to bake, separate while still frozen, spead on baking sheets, and bake as above, allowing an extra 10 minutes baking time.