This past weekend, I went to a Greek bake-sale in my hometown. Yum! I could have bought everything on the menu. One of the items I purchased was Spanakopita, which was devoured in no time. So, I decided to try to make some at home and wanted to share the recipe with you. Here is my homemade Spanakopita recipe.
- 1/3 cup olive oil
- 2 pounds spinach, washed and drained
- 1 bunch scallions, chopped
- 1/4 cup chopped parsley
- Salt and freshly ground black pepper
- 1/2 pound feta cheese, crumbled
- 1 to 2 eggs, lightly beaten
- 1 cup unsalted butter, melted
- 1 pound filo pastry sheets
- Heat 1 tablespoon of oil in a large sauce pan. Add half of the spinach and saute until spinach wilts, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of oil. Pour off any liquid from the pan, and add remaining oil.
- Add scallions and saute until soft, about 2 to 3 minutes. Add spinach, parsley, salt and pepper to the scallions. Cook over low heat for 1 to 2 minutes, then remove from to cool.
- Stir the feta and beaten egg to the cooled spinach mixture.
- Preheat the oven to 350 degrees F. Brush a baking sheet with the melted butter.
- Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn’t dry out. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch 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 ready to bake.
- Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Enjoy!