Quick and Pretty Spanakopita
Summary
| Yield | |
|---|---|
| Source | Adapted from Martha Stewart Living |
| Prep time | 1 1⁄2 hours |
| Recipes | Sides Appetizers |
Description
This spanakopita would make a pretty centerpiece for a festive table. A real treat with local spinach.
Ingredients
| 3 | Tablespoon | olive oil |
| 1⁄2 | Teaspoon | salt |
| 1 | onion (finely chopped) | |
| 1 | egg | |
| 1⁄4 | Cup | dill (finely chopped) |
| black pepper (freshly ground) | ||
| 3 | Clove | garlic |
| 1 | Pound | spinach, baby |
| 1⁄4 | Cup | parsley, flat-leaf (finely chopped) |
| 6 | Ounce | cheese, feta (crumbled) |
| 10 | phyllo dough sheets (thawed, if frozen) | |
| 1⁄2 | Cup | butter, unsalted (melted) |
Instructions
Preheat oven to 350. Heat oil in the largest skillet you have. Add onion and cook until softened. Add garlic and cook 1 more minute. Gradually add spinach and cook until wilted. Transfer to a bowl. Stir in egg, herbs, feta, salt and pepper.
Lay 1 sheet phyllo on a parchment-lined baking sheet (to keep the remaining sheets moist, cover with a damp dish towel). Brush sheet with butter. Repeat 2 more times for a total of 6 layers. Spread spinach mixture on center, including liquid in bottom of bowl. Top with 3 more buttered sheets. Roll sides in toward the center, forming a pretty crust that curves around the spinach (dab with more melted butter if necessary to keep the edges tightly rolled). Butter 4 more sheets and crumble over top. Bake until dark golden, about 40 minutes.
Notes
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