I’d never worked with phyllo dough before making these. I was intimidated. And while I’ll freely admit it wasn’t the easiest thing in the world to work with, it wasn’t that hard either. Layering up the dough makes it more forgiving when you end up with tears and holes.
These are a super-sized version of the popular bite-size appetizers. Fresh out of the oven they’re a great, crispy shell surrounding a gooey cheese-and spinach center. So yum.
Dinner Spanakopita
(from Stephanie Cooks)
Makes 6
2 T. olive oil
1/2 small yellow onion, chopped small
2 green onions, yellow and white parts, chopped
1 10 oz. package frozen spinach, defrosted and drained
2 eggs, lightly beaten
2 T. grated Parmesan cheese
2 T. bread crumbs
1 t. kosher salt
1/2 t. pepper
1 c. crumbled feta cheese
12 sheets phyllo dough, defrosted
6 tbsp. butter, melted
Preheat the oven to 375.
Heat the oil in a saute pan. Add the onions and cook until soft, about 5 minutes. Add the green onions, cook 2 minutes. Set aside.
In a mixing bowl combine the spinach, egg, Parmesan cheese, bread crumbs, salt, and pepper. Stir well. Add the onion mixture, stirring until well combined. Gently fold in the feta.
Place one sheet of phyllo on a flat work surface. Brush lightly with butter. Top with an additional sheet of phyllo, repeating until 4 sheets are layered. Using a pizza cutter, slice the phyllo in half, lengthwise. Spoon about 1/3 cup spinach mixture onto the top of one phyllo rectangle. Roll the dough as if folding a flag, folding the dough over the filling then folding diagonally over itself. Repeat until a triangle is formed. Place seal side down on a baking sheet. Repeat until all triangles are formed.
Brush the tops with melted butter, sprinkle with flaked salt (kosher salt works well) and bake 30-35 minutes until golden brown.
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