Spanakopita

The origins of Spanakopita are unclear and disputed, but it shares obvious similarity to the Turkish dish Ispanaki. Working quickly with the phyllo dough is essential here to ensure it does not excessively dry before baking.

Spanakopita

Equipment

Pre-heat Oven to 350°F

Ingredients

  • ½ cup Canola Oil
  • 2 Onions
  • 1 ounces Spinach Leaves (About 2 Packages)
  • ⅛ cup AP Flour
  • 4 Eggs
  • 8 ounces Feta Cheese
  • 1 lbs Frozen Phyllo Pastry Dough
  • 16 tbsp Melted Butter

Procedure

Filling

  1. Finely chop onions and cook in canola oil over medium heat in a large saucepan
  2. When onions begin to soften and become translucent, sift in flour
  3. Finely shred the spinach, adding it to the saucepan
  4. Continue to stir the mixture for approximately 10 minutes
  5. Remove from heat and season to taste with Salt and Pepper
  6. In a mixing bowl, whisk eggs and crumbled feta cheese
  7. Combine egg mixture with spinach and onions

Phyllo Dough

  1. Defrost Phyllo dough in the microwave on high for 60 seconds, followed by approximately 1-2 minutes resting under a clean towel
  2. Place a large spoonful of mixture on a buttered sheet of phyllo dough, then proceed to fold into desired shape. Triangles, squares or hors d'oeuvres shaped morsels are all options
  3. Continue to brush pastry with melted butter while folding. When finished, place on a baking sheet lined with parchment paper. Repeat for the remainder of mixture and dough

Baking

  1. Bake at 350° F for approximately 1 Hour, or until light gold on the surface
  2. Serve warm with Tzatziki or Plum Sauce for dipping