Spanokopita Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Tbls. olive oil
1 pkg. chopped frozen spinach
3 scallions, chopped fine
1 bud garlic, chopped fine
4oz. feta cheese, chopped fine
2 heaping Tbls. cottage cheese
1 Tbls. fresh dill, chopped fine
1/2 pkg of frozen filo dough, defrosted
1 slightly beaten egg
salt and pepper to taste
1 stick unsalted butter
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Directions: |
Directions:Take out and refrigerate filo and frozen spinach over night.Put paper towel in a colander. Press spinach out with hands and then put it in the paper towel to absorb more of the liquid.In a saucepan with the oil, saute the scallions and the garlic. Add the chopped spinach and set aside to cool. In a mixing bowl Put the feta,cottage cheese and dill.Use a fork to mash this together. Add the spinach mixture and blend well Add salt and pepper to taste Melt the butter. Take the filo from the refrigerator. Cut open and leave it in the wax paper. Cover with a damp towel. On a large cutting board. Take out one sheet of filo. Brush with melted butter. Add a second layer and butter. make sure you cover the rest of the filo while working with the 2 sheets on the board or it will get brittle. Cut filo into 6 strips. On one strip put approximately 1/2 tsp. of filling fold like the flag g in triangles. Add a little butter to seal he edges. Place on a sheet pan with parchment paper. cover with wax paper and a damp cloth while making the balance of the pastries. At this point I freeze them. when frozen on the sheet pan, you can transfer them to another container as they can be stacked with wax paper between them until you want to use them. When you decide to bake them. Melt butter and brush the tops. Brush the sheet pan with butter. Bare at 350º approximately 20 -30 min. until brown Serve warm |
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Preparation
Time: |
Preparation
Time:filling about 20 min. Assembly 1 hour |
Personal
Notes: |
Personal
Notes: This is a lot of effort to make, but a quick horsdourve to keep in the freezer for unexpected guest. Its worth the effort. Everyone should experience working with filo dough at least once.
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