Spanikopita

Made a nice little spinach pastry, or as it’s called a Spanikopita. Really delicious, spinach and feta – so good!
Course Side Dish

Ingredients
  

  • Phyllo dough
  • 2 Eggs
  • Spinach
  • Feta Cheese
  • Butter
  • Salt and Pepper to Taste

Instructions
 

  • Take your phyllo dough out of the freezer to dethaw. Don’t open the package yet as it will dry out really fast. Once dethawed place a damp towel over the dough so it does not dry out.
  • Take your spinach and chop it up into smaller pieces so it’s not stringy when it’s turned in to the filling. Get a small frying pan out and toss the spinach in to cook it up a bit and reduce it down a bit. The goal here is to cook out all the excess water. Once the spinach is cooked up, squeeze out the extra leftover water so it doesn’t make your phyllo dough soggy.
  • In a large mixing bowl mix together the package of feta cheese, spinach, the 2 eggs and salt and pepper to taste.
  • In an oven glass, cooking tray spread some butter on the bottom of the pan so the spanikopita does not stick to the bottom. Take 2 pieces of phyllo dough and lay it on the tray. Layer the phyllo dough until you have used about a bit over a quarter of the sheets.
  • Now you will want to add the filling. Spread this mixture out evenly. Top with phyllo dough and cook at 375 degrees for 45 minutes.
Keyword Spanikopita

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