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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Spinach and Feta Spanakopita Recipe

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This recipe for Spinach and Feta Spanakopita is from Brandi's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c. olive oil
2 lbs. spinach, washed and drained
1/4 c. parsley, finely chopped
500 g feta cheese, crumbled
2 eggs, lightly beaten
1 c. margarine, melted
1 lb. filo pastry sheets
Directions:
Directions:
Heat 1 tbsp. oil in large fry pan, add half the spinach and sauté until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid. Chop roughly. Repeat with remaining spinach using 1 more tbsp. of oil.

In a large boil combine all spinach along with parsley. Cool. Stir in feta and egg.

Unroll filo dough on a flat surface and keep covered so it doesn't dry out and become brittle. Place 2 sheets on working area, using a sharp knife, cut filo into 3 11" strips and recover. Using a pastry brush, brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1" from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.

Brush the triangles lightly with margarine, then bake for 20 to 25 minutes, or until golden and crisp.
Personal Notes:
Personal Notes:
These can be frozen prior to baking. Use wax paper between layers to keep them from sticking together.

 

 

 

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