Spanikopitas

Spanikopitas

Spanikopitas

I’ve been on a Greek kick, what can I say. This might be behind the awesome loukoumades I made not long ago and some lovely Greek salad. I’ve still got it on my “to make” list (ever growing) to make Greek meatballs. In the meantime I’ve made this excellent spanikopita. I also made baklava. I always pair making spanikopitas and baklava because currently we don’t eat enough of either to warrant making a full recipe of the stuff (as much as I adore baklava, a little goes a long way). This way you get appetizer and dessert in one meal and don’t waste the filo dough, which let’s face it, doesn’t keep once it’s been opened. These are addictive, buttery, crunchy, and full of tasty spinach. You could probably freeze these after they are put together but before they are cook. I have no idea how they reheat as they’ve never lasted that long for me.

Serves 2-3

Reheats Maybe

Freezes Maybe

Kid friendly tasks: Dropping on the filling

 

Ingredients

  • 1 package fresh baby spinach

  • salt and pepper to taste

  • 1/4 c parm cheese

  • 1/2 tsp dill

  • 1 small onion diced

  • 1 clove garlic diced

  • 3 tbsp olive oil

  • 1 half package filo dough

  • 4 tsp butter, melted

Directions

  1. Saute the onion and garlic in oil over medium heat until the onions become translucent

  2. Chop the spinach and add to the heating onions and garlic. Wilt the spinach in the oil.

  3. Turn off the heat and add the cheese, dill, salt and pepper. Taste for spices.

  4. Take a sheet of filo and place a tbsp of filling in one corner of the sheet. Fold and roll to make a tiny small package (or untidy small package in my case). If you like larger spanikopitas or just have less patience for this step you can take several sheets of filo and 1/4 cup of filling and make a larger square package. The goal is to have filling plus 6-8 layers of filo around the filling.

  5. Place on a lined, jelly roll pan (i.e. one with sides) and brush with lots of melted butter.

  6. Cook at 350 for 25 mins until warm brown in color.

Note: Makes 1.5 c filling roughly or about 8ish triangles. This is not enough to use up a package of filo dough.. Make baklava for dessert with the rest.

Spanikopitas

Spanikopitas

 

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