There is a Greek deli in my town near the beach where they make the best spanakopita. At this deli they make everything from pizza to all kinds of Greek specialties. Ever since I can remember I have loved their spanakopita because of the cheesy filling and the flaky crust. Whenever I go there the owner knows that I will order the spanakopita because she knows it is my favorite. I made mine in triangles because I think that it looks prettier this way, but at the greek deli they make it as a pie. I hope you enjoy my recipe for spanakopita. (enough for 4 triangles)
Ingredients:
5oz of Spinach
1 tablespoon olive oil
1 egg
1 clove garlic
1/2 stick butter
1 package of phyllo dough
1/4 cup feta cheese
1/2 teaspoon dill
1 teaspoon salt
First preheat the oven to 350 degrees fahrenheit. Then sauté the spinach, garlic, and olive oil until the spinach is completely wilted.
Then let the spinach cool for 10 minutes, then squeeze all of the water out of the spinach. Put in the refrigerator for 20 minutes, then add the dill, feta, salt, and the egg.
Unroll the phyllo dough on a flat
surface and cover with a damp towel so it doesn't dry out. Using a knife,
cut the phyllo into 3 by 11 inch strips, and recover with the towel. Use a pastry
brush to brush a strip of phyllo with melted butter. Place a small spoonful of
spinach filling 1 inch from the end of the pastry. Fold the end over the
filling to form a triangle, then continue to fold up the strip in triangles. Continue with remaining strips of dough, placing filled
triangles on the baking sheet lined with parchment paper. Using the pastry brush, brush melted butter on top of the spanakopita.
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Placing the spinach mixture into the phyllo dough |
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Folding the phyllo dough into a triangle |
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Finish spanakopita on the baking tray |
Place the spanakopita into the oven for 15 minutes or until golden brown.
Let them cool for 5 minutes, then enjoy!
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