Spanakopita

These triangles of flavor are the perfect addition to a mezze platter and Greek salad, for a fun dinner and would be a great appetizer on their own. Some make spanakopita like a pie, but I find the extra effort of folding them into triangles makes them infinitely more appealing and can be hand held during cocktail parties.

Ingredients:

2 lbs fresh spinach

1/2 onion finely chopped

2 cloves of garlic, minced

2 scallions, finely chopped

pinch of nutmeg

1/4 cup chopped fresh dill

1 cup crumbled feta

olive oil

Salt and Pepper

10 sheets of thawed phyllo dough

1 1/2 sticks of unsalted butter, melted

1 egg, beaten

Pre-heat oven to 375.

Sauté spinach in a bit of olive oil. Squeeze out all water and set aside in a bowl.

Sauté onion and scallions, then add in garlic and a bit of salt and pepper. Set aside.

Add dill, nutmeg, feta and onion/scallion mixture to the bowl of spinach.

Add in the egg and mix together until incorporated.

Lay out a sheet of phyllo dough on a smooth surface. * be careful as the phyllo dough is VERY delicate * Lightly brush with melted butter and then layer another phyllo sheet over it. Lightly brush that sheet with melted butter.

slice into 6 inch long, even strips.

Place a small amount of filling into a strip of phyllo dough. Fold corner over to form a triangle, then continue until you are left with a triangle pouch. Repeat until you’ve reached your desired amount of spanakopita.

Place the triangles on a baking sheet lined with parchment paper and lightly brush the tops with melted butter.

Bake until golden, 20 minutes or so, but monitor them so they aren’t over or under cooked.

Serve warm or at room temperature.

Enjoy!