on November 22, 2011
- 1 box frozen phyllo (filo) dough
- 1 package frozen chopped spinach
- ~8 oz crumbled feta cheese
- ~2 sticks of butter
- 2 eggs
- handful chopped mint
- handful chopped parsley (optional)
- 4-6 chopped green onions (optional)
- Move the dough from freezer to refrigerator 12 hours in advance of using it, and then move it from the refrigerator to room temperature 3-4 hours in advance (specific instructions on the dough box, usually).
- Rinse and thaw spinach. In a large mixing bowl, mix together spinach, onions, mint, parsley, and cheese. Mix in the eggs, add a dash or two of salt and pepper as your creative side dictates, and stir it all up. Set aside.
- Melt ~2 sticks butter in a small glass or bowl.
- Set the melted butter and spinach mix near the larger of the cutting boards.
- Unwrap the dough and lay it out flat on the smaller of the cutting boards. Put board on top of a kitchen towel, and put another towel on top of the pile (to make sure it stays moist enough to work with).
- Preheat oven to 350 degrees. Lightly butter baking sheet.
- Peel one sheet of dough and place it on the cutting board. Brush it thoroughly with butter (don’t be afraid to slop the stuff around).
- Using the sharpest knife you’ve got, cut the dough into ~5 strips, vertically. (You’ve got plenty of dough to practice this a few times, so don’t worry about messing up.)
- Place a smallish spoonful of the spinach mixture at the bottom of each strip. Then fold them up like flags (take one corner and fold it over to make a triangle, then straight up, and so on until you’ve folded it all the way up). Place them on the baking sheet and then start over with a new sheet of dough.
- When you’ve filled the baking sheet up, brush the tops of all the folded spanakopita with butter (slop it around again).
- Bake for 20-30 minutes, until brownish and crispy. (You can just do it by sight — when they’re turning golden brown, they’re good.)
Source: Eric Simons and family|
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