Spanakopita

My neighbor and friend, Debi, is a great cook! We are lucky to have a few of them in our neighborhood actually. But she is queen of Spanakopita! When planning a little get together to celebrate my recent success, I decided I wanted to give these tasty triangles a go. Here are the photos and the recipe (which I changed a little)! I hope you enjoy!

Spanakopita

500g frozen spinach, thawed and drained (squeezed dry)

1 med onion, finely diced

1 cup chives, chopped fine

1/2 cup cottage cheese

1/2 cup shredded old white cheddar

1 cup feta, crumbled

1/4 cup grated Parmesan cheese

2 tsp dried dill weed

4 eggs

Salt and Pepper

Olive Oil

Butter

Phyllo pastry

1. Saute onions in a little olive oil until cooked, but not brown.

2. Combine spinach, onion, chives, cheeses and dill weed. Taste. Season with salt and pepper.

3. Beat the eggs and add to spinach mixture.

4. Prepare a surface for assembling and melt butter. Prepare a pan with parchment paper.

5. Lay out phyllo and cover with damp cloth to keep from drying out.

6. Separate phyllo sheets and layer three with melted butter between each sheet.

7. With a pizza cutter and preferably, a ruler, divide the sheets into 6 equal parts (or 4 depending on how big you want your Spanakopita!)

8. Place a nice dollop of filling mixture at the bottom of each piece of pastry.

9. Begin to fold up into triangles, buttering the pieces at the end.

10. Place on prepared pan.

11. If baking right away, preheat oven to 400 degrees F. Bake for 20 minutes or until golden. Flip halfway. If you want to cook them at a later time, place in freezer on the pan and freeze for 2 hours. Remove from pan and place in a freezer bag. No need to thaw before cooking, bake right from frozen!

These can be made and kept frozen for up to three weeks! 

:) Happy Cooking