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Spanakopita

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Makes: 8 servings adjust
Makes 8 triangles for a delicious snack for when you are on the run!

Directions

Ingredients

  • 2 tablespoons Olive Oil
  • 1 Onion, medium, peeled and minced

Step 1

Heat oil in a large saucepan or skillet. Add the onions and cook, stirring frequently, until transluscent.

Ingredients

  • 12 dozen Spinach
  • Salt
  • Black Pepper

Step 2

Add the spinach and a bit of salt and pepper, cover, and cook until the spinach is completely wilted, stirring once or twice to hasten the process.
 

Step 3

Scrape the spinach into a colander and let cool completely. Once cool, firmly squeeze out the excess liquid then chop the spinach with a chef's knife into smallish pieces.

Ingredients

  • 2 tablespoons Flat Leaf Parsley, finely chopped
  • 10 ounces Feta Cheese
  • Ground Nutmeg
  • Fresh Lemon Juice
  • 1 Egg, large, room temperature

Step 4

Mix the spinach in a small bowl with the feta and parsley until chunky. Taste, and add nutmeg and a squirt of lemon juice, plus more salt and pepper if desired. Stir in the egg.

Ingredients

  • 16 sheets Filo Pastry Dough Sheet, thawed if frozen

Step 5

Unwrap and unroll the filo and keep it covered at all times with a damp tea towel.

Ingredients

  • 3 dozen Butter, melted

Step 6

Working quickly lay one sheet of filo on the counter and brush it lightly, but thoroughly, with butter.
 

Step 7

Set a scant 1/4 cup (50g) of the filling in the center, about 1-inch (3cm) from the edge of the sheet of filo, then roll the two edges of the dough over, lengthwise, to encase the filling. You should have a long rectangle with filling underneath the top far end.
 

Step 8

Brush the exposed surface of the filo with butter and fold one corner diagonally over the filling, then continue folding keeping the triangle shape (as you'd fold a flag) and brushing the exposed surfaces of the filo with butter, until you have a neat triangle. Brush the top with butter and set on a baking sheet in the freezer.
 

Step 9

Continue making more spanakopitas with the remaining filling. Once all the spanakopitas are frozen, store them in a freezer bag until ready to bake. If well-wrapped, they'll keep for a couple of months.
 

Step 10

To bake the frozen spanakopita, preheat the oven to 350F (180C) and put the frozen triangles on a baking sheet, then brush each with butter. Bake for 30 minutes, or until deeply-golden brown. If you're baking them without freezing them first, they'll take less time to bake, so check them before the recommended baking time.
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