Spinach And Feta Spanakopita
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
49
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cup
Unsalted Butter1 clove
Garlic (minced)1 tsp
Nutmeg (freshly grated)1 tbsp
Lemon Juice (fresh)1 tsp
Cracked Black Pepper1 large
Egg (beaten)Directions:
1
Preheat the oven to 350 degrees F
2
Thoroughly squeeze any excess water from the thawed spinach, removing as much liquid as possible
3
Coarsely chop
4
Melt 1 tablespoon butter in a large skillet over medium-high heat
5
Add the garlic and cook until fragrant and golden brown
6
Add the spinach and nutmeg, sauteing for 1 to 2 minutes
7
Remove from the heat and mix in the feta, lemon juice, cracked black pepper and egg to thoroughly combine
8
Allow the filling to cool
9
Melt the remaining butter over medium heat in a small saucepan
10
Cool slightly
11
Cover the stack of phyllo sheets with a clean damp kitchen towel
12
Working with the long side of the phyllo sheet nearest you, take 1 sheet from the stack and brush the entire surface with butter
13
Top with another phyllo sheet, brushing with more butter
14
Cut crosswise into five 2 1/2 to 3-inch strips
15
Place 2 teaspoons filling in the corner of each strip
16
Just like you would fold a flag, fold the corner of phyllo over to enclose the filling, forming a triangle, and continue folding the entire strip
17
Ending with the seam-side down, place the triangles on a large baking sheet and brush the tops with butter
18
Follow the same steps with the remaining ingredients
19
Space evenly on a sheet tray and bake until golden brown, about 25 minutes
20
Remove from the oven and transfer to a wire rack to cool slightly