Spanakopita

by Shawnda on December 28, 2008

in Appetizers

Spanakopita

A bite of this and that. And that. And summa that.

My husband and I married well. He likes to eat. I like to cook. Neither of us like to do the dishes but who could blame us?

We’re appetizer people. When people come over for dinner, the appetizer menu is just as long (if not longer) than the dinner menu. And for the week between Christmas and New Year’s Day, we live on bite-sized food.

Spanakopita

I like the variety: a single mini quiche, a dollup of dip on a cracker, a chunk of cheese, a sliver of baked brie, a slice of prosciutto, a crostini topped with something ooey and gooey… It’s a little bit of everything and I barely have room for dessert!

Spanakopita, from Elly Says Opa!
a little olive oil
1/2 cup sliced leeks or about 1/4 cup diced onion
fresh dill, to taste
fresh parsley, to taste
1/2 lb. fresh spinach (right around 1 bunch)
4 oz. feta cheese, crumbled
2 eggs, divided
salt and pepper
1 box (2 sheets) puff pastry dough, thawed (I used phyllo, folding instructions here)

Preheat oven to 375.

In a large skillet, heat a little bit of olive oil until shimmering. Add the leeks or onions and saute until tender. Stir in the spinach and then turn off the heat. The spinach will start to wilt down, but not much.

Meanwhile, roll the puff pastry dough into a square, making it slightly thinner and then cut each sheet into 9 equal squares by making 2 horizontal cuts and 2 vertical cuts.

To the spinach mixture (you can move it to a bowl if you like), add the feta, parsley, dill and salt and pepper to taste. Beat one egg and add that into the mixture.

Spoon about 1-2 Tbsp. of the spinach mixture in each puff pastry square. Brush the sides of the square with a little water and then being 2 opposite sides together to form a triangle. Press with your fingers to seal. Place on a baking sheet. Beat the second egg and then brush the tops of the triangles with the egg. Bake for about 20-25 minutes or until golden.

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