Monday, May 7, 2007

Spanakopita Recipe

GreekPicture courtesy of This Site

The other day I went to the Greek Corner kiosk and bought a little triangle of Spanakopita and a small salad for $5.00!!! Yeesh! That along with watching for the millionth time My Big Fat Greek Wedding, put me in the mood for homemade spanokopita. We also have been eating a lot of meat lately and am seriously considering going vegan....

Anyway, this is what we will be having for dinner. It isn't hard to make. You do have to be careful working with the phyllo dough leaves. Tip: Use the spray cooking oil (butter flavored) instead of brushing on the melted butter or margarine...lots less mess. Also when working with the three sheets at a time, fold the 3 sheets in half and apply you shortening that way. Much easier to work with.

Lastly, keep the sheets covered with a moist paper towel so they don't dry out.


1 10-o9 ounce package frozen chopped spinach
1/2 cup chopped onion
1 minced garlic clove
6 ounces of crumbled Feta cheese
few fresh leaves of oregano or 1/2 tsp. dried
1 package of phyllo dough 12 sheets or 8 to 10 oz.
1/2 cup melted butter, margarine or use the cooking spray.

Oven 375 degrees

For filling, cook spinach, onion and garlic with a little water. Drain well and squeeze out as much moisture as you can, when it cools down a bit. Use your hands. Combine the spinach mixture with the Feta Cheese and oregano.

Lightly brush 1 sheet of phyllo with some of the melte3d margarine or butter. Place another phyllo sheet on top; brush with some margarine. Repeat with a third sheet of phyllo and margarine. Cover the remaining phyllo with a damp cloth to prevent drying. Cut the stack of phyllo lengthwise into 6 strips.

For each triangle, spoon about 1 tbsp. of the filling about 1 inch from one end of each strip. Fold the end over the filling at a 45-degree angle. Continue folding to form a triangle that encloses filling. Repeat with the remaining phyllo, margarine or butter and filling.

Place triangles on a baking sheet. Brush with margarine. Bake in a 375 degree oven for 18 to 20 minutes or till golden. Serve warm. Make 24.

Serve with a nice Greek Salad or tossed Salad.


Angie said...

I love "My Big Fat Greek Wedding"! It's hilarious. Thank you for this recipe. My hubby just put together a Greek salad this a.m., so I'll have to get busy and make this with it.

Esther said...

Angie, I love Greek salads. I haven't made that one yet. When we're in the mood we buy the big one at Costco. Probably could make it for a lot less.