Spinach Spanakopita

 


Spinach Spanakopita

Ingredients

FOR THE FILLING

2 (10-oz.) packages thawed, squeezed dry frozen chopped spinach

1 tbsp. extra-virgin olive oil

1/2 yellow onion, finely chopped 

2 green onions, thinly sliced 

2 cloves garlic, minced 

1/2 tsp. dried oregano 

1/2 tsp. crushed red pepper flakes (optional)  

Kosher salt

Freshly ground black pepper

1/4 c. freshly chopped dill

1 tsp. lemon zest 

1 c. crumbled feta

Pinch nutmeg (optional)

FOR THE WRAPPER

10 (17"-x-12") thawed phyllo sheets

3/4 c. (1 1/2 sticks) butter, melted

Directions

Step 1 Make filling: Preheat oven to 375° and line two medium baking sheets with parchment paper. Using a clean kitchen towel, squeeze all excess moisture out of spinach. Transfer to a large bowl.

Step 2 In a large skillet over medium heat, heat oil. Add onion and green onions and cook until softened, 5 minutes. Add garlic, oregano, red pepper flakes if using, and season with salt and pepper. Transfer mixture to bowl with spinach.

Step 3 Add dill, lemon zest, feta, and nutmeg to bowl with spinach and stir until all ingredients are evenly mixed and season again with salt and pepper, if needed.

Step 4 Remove phyllo from refrigerator and cover with a lightly damp kitchen towel. Take 1 phyllo sheet and place on a clean surface. Brush all over with melted butter, then top with another sheet of phyllo. Brush second sheet of phyllo all over with butter, then slice into 6 long, evenly sized strips (about 12"-x-3" each).

Step 5 Assemble spanakopita: Place a tablespoon of spinach mixture on the corner nearest you on one strip of phyllo. Fold corner over mixture to make a triangle, then continue folding (like a flag) until phyllo strip is completely folded over spinach mixture. Repeat until all filling and all phyllo is used.

Step 6 Place all folded triangles seam side down on prepared baking sheets and brush with butter. Bake until golden and crisp, 20 to 23 minutes.

Step 7 Let cool slightly before serving.

 

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