Spanakopita and Tabbouleh Salad Recipe
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Category: |
Category: |
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Spanakopita |
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Ingredients: |
Ingredients: 1 roll (8 oz.) of phyllo dough, defrosted
1 10-oz. package of frozen spinach, thawed and squeezed dry
½ cup fresh parsley, chopped
¼ cup feta cheese, crumbled
¼ cup ricotta cheese
1 small bunch of scallions (3-4 stalks), chopped
1 egg
Pinch of salt, pepper, and nutmeg
1 tbsp. butter, softened or melted
Cooking spray
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Directions: |
Directions:Preheat oven to 350ºF, and line a baking sheet with parchment paper.
Stir together spinach, scallions, parsley, feta, ricotta, egg, salt, pepper, and nutmeg.
Unwrap the dough and unroll it between two sheets of foil or parchment paper, then cover with a lightly dampened towel.
Cover your work area in a sheet of parchment paper.
Layer 3 sheets of phyllo dough on your work area, spraying with cooking spray or brushing on butter in between each layer. Remember to keep the rest of the phyllo covered.
Now cut the phyllo in half length-wise and width-wise, so you have four pieces.
Put approximately 1 tbsp. of spinach cheese mixture onto the bottom right edge of each piece.
Take the top right corner and fold it down over the mixture to make a triangle.
Continue folding into a triangle, and when complete place folded side down and brush top with butter. Place on cookie sheet.
Repeat with other three pieces to make 4 spanakopita triangles. Continue until you run out of phyllo or spinach/cheese mixture.
Place ½-inch apart on cookie sheet, and bake for 25 minutes. Serve with Greek Yogurt for dipping.
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Tabbouleh Salad |
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Ingredients: |
Ingredients: 1 cup bulgur wheat
1½ cup boiling water
1 bunch (1 cup) parsley, chopped
½ cup feta cheese
1 cucumber, diced
1 tomato, diced
½ cup lemon juice
¼ cup olive oil
Salt and pepper to taste
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Directions: |
Directions:Place bulgur wheat and boiling water in a bowl and let sit for about an hour.
Once bulgur wheat has absorbed the water, mix in all other ingredients.
Chill for an hour before serving. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: If making both items, prepare the salad first so it has time to chill and the flavors can meld together while you are making and baking the spanakopitas.
To prepare the spanakopita faster, you can make it casserole style in a pan with 8-10 layers of phyllo on the bottom, spinach mixture, and then 8 layers of phyllo on top, using cooking spray or butter between every 2 sheets of dough.
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This recipe for Spanakopita and Tabbouleh Salad is from