Spanakopita

 

Spanakopita is another one of my favorite snacking items within the Greek cuisine portfolio. Every so often I make Spanakopita Triangles just to indulge my love of Greek Food. Talk about a delicious snack! Picture this, soft flakey phyllo dough packed with spinach, cheese, garlic, and dill, among other delicious ingredients and cooked to perfection. I not only make these for snacks, but they’re great for a party or to bring to a friend’s home for a housewarming gift. I’ve served these tasty morsel mini spinach pies with my Greek pasta salad or a simple Greek Salad for lunch or even a light dinner.

Ingredients

1 package of phyllo dough

12 ounces frozen spinach (defrosted and drained)

1 tablespoon unsalted butter

6 scallions (chopped)

⅓ cup Italian parsley (chopped)

¼ cup fresh dill (chopped)

3 cloves garlic (minced)

5 large eggs

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon nutmeg (freshly grated)

1 cup crumbled feta cheese

¾ cup mozzarella

⅓ cup olive oil

Directions:

 Defrost phyllo dough if frozen, according to package instructions. Defrost frozen spinach and squeeze out as much of the liquid as possible.

Melt butter in a non-stick pan, sauté scallions, spinach, parsley, and dill for a few minutes. Add garlic and eggs and continue to cook until the eggs have set.

Add salt, pepper, freshly grated nutmeg, feta, and mozzarella. Stir to combine, then cool.

Assembly

Carefully unroll the phyllo dough and set it on a cutting board width-wise. Slice through all the layers down the middle, then cut each half into 3 sections.

Cover phyllo dough with a kitchen towel to keep it from drying out. Uncover one section at a time. Place a strip on a clean, dry, surface. Brush with olive oil. Cover with two more layers, oiling each layer.

Add a heaping tablespoon of the filling on the bottom right corner of the dough then fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue in this manner, like folding a flag.

If the phyllo dough feels too dry, brush with additional oil as you continue to fold until all the dough is folded over the filling.

Baking Instructions (Preheat oven to 375-degrees F)

Arrange the spanakopita triangles on a parchment-covered baking tray.

Bake for 25 to 30 minutes, or until golden brown.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber Analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

Greek Cuisine,  Mediterranean, Kilbride, Potpourri of Frugality, Homemade, Do it yourself