SPANAKOPITA
Courtesy of Christine Cushing Live. A neat recipe, that I actually managed to make. Go to this website to see how to fold: http://lldzines.com/spanakopita/folded.htm
Provided by Little Italy
Categories Greek
Time 35m
Yield 15 spanakopitas, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F & wash spinach and place in boiling salted water for about 3 minutes. Drain and rinse in cold water. Squeeze out all excess moisture and set it aside.
- Heat oil in a saucepan and add onion, spinach and dill. Cook on high for 3 minutes until onions soften. Remove and cool. Combine the cooled spinach mixture with feta, eggs and salt and pepper. Set aside.
- Work with ONE sheet of phyllo at a time. Cut each sheet of phyllo into 5 long, equal strips. Brush one strip with melted butter. Cover with a second strip and butter again. Lay strip down vertically in front of you. Spoon a heaping teaspoon of filling in bottom corner of strip. Fold over in half diagonally creating a triangle. Continue folding over into triangular shape until you reach end of strip. Repeat with remaining strips. Brush tops with a little more butter. Place triangles on a baking sheet and bake for about 15 minutes until golden.
Nutrition Facts : Calories 73.8, Fat 5.3, SaturatedFat 2.9, Cholesterol 39.7, Sodium 112.1, Carbohydrate 4.5, Fiber 0.3, Sugar 0.3, Protein 2.1
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