Spanakopita
On May 06, 2006 in Unsorted
16 phyllo dough sheets, halved lengthwise
2 pounds spinach
1/2 cup fresh parsley, chopped
1/2 cup fresh dill, chopped
16 scallions, chopped
2 medium white onions, chopped
1/4 cup extra virgin olive oil
4 ounces feta cheese
1 teaspoon salt
- Preheat oven to 375 degrees.
- Combine parsley, dill, green onions and salt in a bowl.
- Meanwhile, heat 3 tablespoons of the olive oil in a large sauce pan over medium heat and add the white onions, sautéing until tender.
- Gradually add the spinach to the sauce pan in batches until completely wilted.
- Pat the green onions and herbs dry and add them to the spinach mixture. Remove from heat and allow to cool.
- Place a heaping tablespoon of the spinach mixture at the bottom of the phyllo rectangle. Top with a portion of feta cheese.
- Fold one of the bottom edges up to form a triangle at the bottom. Repeat folding over into triangles until you've reached the top, then lightly oil and seal with the remaining dough.
- Repeat with the remaining filling and place the spanakopita on an ungreased baking sheet.
- Bake until golden brown, about 10-15 minutes.
Makes 16 spanakopita