Χαίρετε! Hello! I’m back after my mini-hiatus. I hope you all had a lovely week- I know I sure did! My parents made this year extra special by eating Thanksgiving dinner together for the first time since they divorced when I was a kid. It was so nice to have my entire family together with my in-laws.
So anyway, I’m back! This week I’m bringing you a recipe for one of my favorite Greek dishes- spanakopita.
To me, spanakopita says summer. Every year down the street from my childhood home the local Greek Orthodox church hosted a Grecian Festival (lovingly called Greek Fest) and it’s a must every summer. If they had it every weekend I would go. The food is just that good.
There are two types of people in the world: the Greek and those who wish they were Greek.
-My Big Fat Greek Wedding
So let’s get to it, shall we?
- 1/2 an onion, finely chopped
- 1/2 tablespoon fresh garlic, chopped
- 1 package fresh spinach
- 1 cup crumbled feta cheese
- 1 egg
- a few dashes of salt
- a few dashes of pepper
- 16 sheets frozen phyllo dough
- 1/4 cup butter, melted
- Preheat oven to 375 degrees F.
- Saute the onion and garlic together until they’re soft (just a few minutes). Add the spinach and cook, stirring constantly, until they have wilted but are still green.
- Beat the egg lightly in a medium-sized mixing bowl. Add cheese, salt, pepper and spinach mixture and stir until combined.
- Remove phyllo dough from package and place them on a damp cooking towel. This will keep the dough moist and easier to work with. Take two sheets and place them on a clean work surface. Make sure you cover the rest of the dough with another damp towel!
- Lightly brush the two sheets with butter and cut into four pieces (first lengthwise, then crosswise).
- Spoon a heaping tablespoon into a corner of the prepared dough and fold into triangles. Tuck the corners in. Place in a single layer on a cookie sheet. Continue doing this until the phyllo dough and/or filling is done.
- Brush the tops of the triangles with the remaining butter.
- Bake for about 15 minutes or until golden brown.