(Inpsired by David Lebovitz’s recipe)

In Greece spanakopita is called spanakotiropita when it is made with cheese (“tiro” means cheese). Thank you Liz Karabinakas for sharing this tidbit and correcting us all!

1 2 3 4 5 1

 

Spanatirokopita

Prep Time: 25 minutes

Yield: 5 large or 10 small triangles

It's tricky the first time, so be prepared for any outcome! We ended up using approx. 10 sheets of filo dough. You can buy this at almost any grocery store frozen. Make sure you thaw for two hours before cooking. I would suggest starting with a full box, so that you can play around with sheet quantities for each triangle.

Ingredients

  • 10-12 oz fresh spinach
  • salt & pepper
  • 4 oz feta cheese, chopped
  • 2 tablespoons finely-chopped parsley
  • a pinch of freshly-grated or powdered nutmeg
  • 1 egg, room temperature, beaten
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 stick unsalted butter, melted
  • 1 box whole wheat filo dough
  • 2 small, or 1 medium, white onion, minced
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 350. Saute the onion in the olive oil until translucent, and add spinach. Sprinkle with salt and pepper, and cook until spinach is wilted. Remove to a colander and let the spinach drain - you can squeeze to remove excess liquid. Add spinach to a bowl and mix with feta, nutmeg, lemon juice, parsley, and a beaten egg.
  2. Unwrap and unroll the filo dough. Keep unused sheets covered with a damp towel while you're working on your triangles. The goal is to work quickly! Lay out a sheet of filo on a counter surface and brush with butter. (We improvised a pastry brush with a wad of paper towel - not recommended). Place another sheet on top and brush again.
  3. Set about a 1/4 cup of the spinach filling in the center third of the filo dough, about 1 in. from one of the edges. Fold over the top and bottom thirds so that you have a long rectangle with filling at one end. Brush all exposed filo with butter. Now, do you know how to fold a flag? Bobby does! This is how you begin shaping your Spanakopita. Remember to brush the exposed surface each time you fold.
  4. When the triangles are ready, brush them one last time and place on a cookie sheet in the oven. You can also freeze them for future snacks and meals - quick and gratifying. (We ran out of butter and brushed ours with olive oil - the result was delicious).Feast with a side salad, White Bean Zucchini and Dill Soup, or a dollop of Tahini.

Notes

Allergens: dairy, eggs

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.emmafrisch.com/2011/09/spanakopita.html

Leave a Reply

Leave a Reply

Your email address will not be published. Required fields are marked *