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Spanikopita
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| These are great for a party because you can make them in advance and keep them in the freezer. If you’re not sure how much food you’ll need, bake them one batch at a time and you’ll keep the party going with hot, fresh appetizers. | |
| 16 sheets | frozen phyllo dough |
| 1/4 c | butter, melted |
| I small onion, finely chopped | |
| 10 oz. pkg | frozen spinach, thawed, (squeeze as much water as possible with a dry kitchen towel) |
| 1 c | crumbled feta cheese |
| 1 | egg |
| 1/2 t | kosher salt |
a few turns of freshly ground black pepper
Saute the onion and garlic in a skillet over medium heat for a few minutes (until it’s slightly soft). Add spinach and cook a few minutes more until all the moisture has evaporated.
Lightly beat the egg in a medium-sized mixing bowl. Add feta cheese, salt, pepper and spinach mixture; stir until combined.
Remove phyllo sheets from package and place on a damp cooking towel. Take top two sheets and place them on a clean cutting board or other work surface. Immediately place another damp cooking towel on top of remaining phyllo sheets to keep them from drying out. Brush the two phyllo sheets (still stacked together) lightly with butter. Cut into four pieces (lengthwise then crosswise). Place a heaping tablespoon of filling in one corner and fold it diagonally. Keep folding until you reach the end of the strip; tuck end in. Place triangles on ungreased cookie sheet. Continue doing this will all the phyllo sheets and filling until gone. Brush the tops of the triangles lightly with any remaining butter.
Bake in a single layer at 375F until golden brown (about 15 minutes). Alternatively you can freeze them and bake right from frozen (just add a few minutes to baking time).
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