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Spanakopita II
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Make ahead Greek spinach and feta triangles - freezer-friendly appetizers.
Ingredients:
  • 0.5 cup vegetable oil
  • 2 large onions, chopped
  • 2 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons all-purpose flour
  • 2 (4 ounce) packages feta cheese, crumbled
  • 4 eggs, lightly beaten
  • salt and pepper to taste
  • 1.5 (16 ounce) packages phyllo dough
  • 0.75 pound butter, melted
Instructions:
  • Preheat oven to 350°F (175°C).
  • In a large saucepan set over medium heat, warm vegetable oil. Sauté onions until soft. Add spinach, dill, and flour. Cook for about 10 minutes, or until moisture is mostly absorbed. Remove from heat and stir in feta cheese, eggs, salt, and pepper.
  • Take a sheet of phyllo pastry and gently brush it with a thin layer of melted butter. Place another sheet of phyllo on top and press them together. Cut the layered phyllo into 3-inch wide strips. Cover the remaining phyllo with plastic wrap to prevent it from drying out.
  • Place one sheet of phyllo on your work surface with a narrow end facing you. Spoon a generous tablespoon of filling 1 inch from the edge closest to you. Fold the bottom right corner over the filling towards the left edge to create a triangle shape. Continue folding the triangle up and over, forming a neat packet until phyllo is used up.
  • Continue layering the remaining filling and phyllo dough. Transfer the filled phyllo dough triangles onto a large baking sheet and generously brush them with the remaining butter. (You can also freeze the pastries at this stage. Refer to Cook's Note for more information.)
  • Bake in the oven until the phyllo turns golden brown, for 45 minutes to 1 hour.

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