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Spanakopitas

 
Spanakopitas
942

A scrumptious pastry that is filled with a mixture of spinach and feta cheese.

Yield

60

servings

Prep

40

min

Cook

20

min

Ready

60

min

Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

Filling
2 tablespoons butter
or oil
1 pound spinach, frozen
thawed
3 green scallions, spring or green onions
sliced
*
3 tablespoons parsley leaves
fresh, minced
2 tablespoons dill weed
chopped fresh
½ pounds feta cheese
crumbled
3 large eggs
lightly beaten
salt and black pepper
to taste
*
Pastry
1 pound phyllo (filo) pastry sheets
½ pounds butter
melted

Directions

In butter or oil, sauté green onion until soft.

Meanwhile, squeeze out excess moisture from spinach and chop by hand or in food processor.

Combine green onion with spinach and remaining filling ingredients in bowl. Mix well and set aside.

Lay out the phyllo sheets, covering them with waxed paper and a damp towel.

Take out two sheets at a time and keep the rest covered.

Brush melted butter onto top sheet of each pair.

Cut each double-sheet crosswise into equal strips, about 2½ inches wide.

Place 1 teaspoon of the filling 1" from the end (nearest you) of each strip.

Fold the strips back over the filling so the bottom edge meets the left edge, forming a right angle.

Continue folding back at right angles to make a triangular shape.

Place on baking sheets and keep covered until all are ready to bake.

Bake in a 350℉ (180℃) oven for 20 to 25 minutes or until golden and crisp, turning once.

NOTE:

Spanakopitas may be frozen before baking. When ready to bake, separate while still frozen, spead on baking sheets, and bake as above, allowing an extra 10 minutes baking time.

Source:

The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York.

 

* not incl. in nutrient facts

Reviews

+2

6 年多

Have had many versions of this crispy tasty appetizer and these turned out the best. The size was a perfect bite sized amount, lots of crispy pastry and the filling was perfectly seasoned. We also added bits of sun-dried tomato and toasted pine nuts to the last 1/2 of the batch and it was to die for.

+5

12 年多

Finally. a true greek dish.

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Nutrition Facts

Serving Size 26g (0.9 oz)
Amount per Serving
Calories 6965% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 114mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 4g
Vitamin A 21% Vitamin C 1%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

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