not so traditional spanakopita…

27 Jul

I’ve never worked with phyllo pastry sheets but I knew there was some spinach in my fridge so I decided to buy my first pack.  Turns out it’s rather easy although you do have to be a little prepared beforehand.  These little spinach pies had a filling that I kind of made up…so I didn’t have feta…so sue me…I used old cheddar instead.

Here’s the recipe for a not so traditional spanakopita!  Remember to defrost the phyllo first!

What you need!
2 lbs fresh spinach
2 garlic clove
1/2 cup crumbled extra old cheddar
1 egg
4 green onion
olive oil
1/2 cup melted butter

1.  If you’re using bunched spinach like I did, soak it in some water in case there’s some soil trapped in there.  Use a salad spinner to dry the leaves out.

2.  Mince the garlic and chop the green onion.  In a large saucepan on high heat, drizzle some olive oil and add the garlic and green onion.  Sautee until aromatic.

3.  Add your spinach, stir it until all the leaves are wilted.

4.  In a bowl, add the crumbled cheese and salt to taste.  Set aside.

5.  Pre-heat the oven to 375 degrees.  Prepare your assemble station!  Melt your butter in a small bowl and set to the side.  Have you filling near by too!  Wet two dish towels until damp…use these to cover your phyllo dough when you’re not using it and the other one to cover the finished spanikopitas.

Take two sheets of phyllo and place it in front of you.  Lift the top sheet on the left side half way and fold it over like a book towards the right.  Brush the bottom layer with butter.  Take the top sheet you have folded over and lay it flat again.  Now lift up the right side of the top sheet and finish buttering the bottom sheet’s other half.  Put the top sheet back down and brush the entire surface with butter.

6. Cut the sheet into 5 equal strips.  Starting with one strip, put 1 tbsp of filling at the bottom.

7. Take the bottom edge and fold it towards the left making a triangle.

8.  Fold the triangle up and over towards the end of the sheet.  Keep folding up the row until the triangle is complete.  Place it on a cookie tray lined with parchment paper and lay the damp towel on top.  Once you’ve filled a tray, you can brush the tops with butter.  Put it in the oven for 15 minutes or until golden and enjoy!  If you make a big batch and don’t want to bake them all at once, you can freeze them in between layers of wax paper.  Bake them frozen and about 5 minutes to the time.

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