Spanakopita – A small batch

October 15, 2012 at 4:46 pm Leave a comment

I make individual pies, instead of one larger pie, for ease of serving.

aka Greek Spinach Pie

6 sheets phyllo dough
1 package frozen chopped spinach, thawed
1 egg
4 ounces feta cheese, crumbled
1/4 cup parmesan, grated
1 small onion, chopped
1 clove garlic, minced
handful fresh parsley, chopped
handful fresh dill, chopped
salt and pepper
oil for sautéing and brushing (or use cooking spray)

Defrost spinach and squeeze out the liquid using a kitchen towel

Sauté the onions, garlic, dill, and parsley
add to the spinach
let cool

Add egg and cheeses, mix well
season to taste

Place 1 sheet of dough onto a flat surface
brush with oil (or use cooking spray)
fold dough into thirds
add approximately 1/3 cup of spinach mixture and fold like a flag as pictured

Place on a baking sheet
brush with more oil

Bake at 350° F for 45-50 minutes or until golden brown

For smaller portion, fold the phyllo into fourths and use 1/4 cup of filling


Entry filed under: For One or Two, Greek, Main Course, Popular Ethnic Dishes, Sides & Salads. Tags: , .

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