My family loves Greek Food. From a simple Greek Salad to the flaky flavors of Spanakopita. I have never made Spanakopita before and I really have never even used Phyllo dough before but I decided I would take the challenge and make these yummy entree size Spanakoptia recipe for my birthday, yes you read that correctly. Making me own meal but that is ok, I needed an excuse to have time alone in the kitchen!! They were easier than I imagined and I plan on making them again, and freezing them!
I used Ina Garten’s Spanakopita recipe and true to form it was easy and flavorful, two important criteria for a recipe I try. Also be sure to buy the best Feta you can find, and don’t get the low fat stuff. You want a cheese that will meld great with the spinach not large chunks of overly processed cheese.
TIP: be sure to thaw the spinach and phyllo dough well before you start this recipe. You will need both ingredients completely thawed.
Mix all the filling together in a big bowl. Make sure all the ingredients are evenly mixed together so you don’t get a clump of something in a bite.
My phyllo dough kept breaking but nothing a little melted butter could not fix. This is the first recipe I have seen that has you add bread crumbs in-between the sheets.
Since these make entree size spanakopita one piece of phyllo will make 2 pieces.
Now just fold it like an American Flag and keep going until you have made 12 pieces. (Be sure to cover the finished ones with a damp towel.)
Bake and just wait to indulge.
I think these look amazing and they tasted even better. I always get excited when I try something I thought I could not do, kinda like the California Rolls I made a few years ago.
- 1/4 cup good olive oil
- 1 cup chopped yellow onion
- 3 scallions, white and green parts, chopped
- 2 (10-ounce) packages frozen chopped spinach, defrosted
- 4 extra-large eggs, lightly beaten
- 3 tablespoons freshly grated Parmesan cheese
- Plain dry bread crumbs
- 1 teaspoon grated nutmeg
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups small-diced feta cheese (12 ounces)
- 3 tablespoons toasted pine nuts
- 24 sheets frozen phyllo dough, defrosted
- 1-2 sticks unsalted butter, melted
- Flaked sea salt,
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
- When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
- Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise.
- Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed.
- Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down.You can make it to this point, cover and refrigerate for later.
- Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.
- You can make these ahead and bake before dinner.
What recipe have you made successfully that you were intimated by?