Spanakopita II Recipe

Recipesfull introduces to you: New Year's Recipes. (Spanakopita II Recipe). The recipe for these spinach and feta appetizer triangles came from a Greek family friend. They may be frozen prior to baking.

Brief

Prep 30 mins

Cook: 1hr5 mins

Total: 1hr35 mins

Servings: 27

Yield: 27 spanakopitas

Spanakopita II Recipe

Ingredients

½ cup vegetable oil

2 large onions

chopped

2 (10 ounce) packages frozen chopped spinach - thawed

drained and squeezed dry

2 tablespoons chopped fresh dill

2 tablespoons all-purpose flour

2 (4 ounce) packages feta cheese

crumbled

4 eggs

lightly beaten

salt and pepper to taste

1 ½ (16 ounce) packages phyllo dough

¾ pound butter

melted

Chef John's Baby Porchetta

Holidays and Events

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach dill and flour. Cook approximately 10 minutes or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese eggs salt and pepper.

Step 3

Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.

Step 4

Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo.

Step 5

Repeat with the remaining filling and phyllo dough. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. (At this point the pastries may be frozen. See Cook's Note.)

Step 6

Bake in the preheated oven until the phyllo is golden brown 45 minutes to 1 hour.

Nutritional Information

Spanakopita II Recipe

Servings Per Recipe:27

Calories: 246

% Daily Value *

Protein: 5g 10%

Carbohydrates: 15.9g 5%

Dietary Fiber: 1.3g 5%

Sugars: 1.1g

Fat: 18.4g 28%

Saturated Fat: 9g 45%

Cholesterol: 62.1mg 21%

Vitamin A Iu: 2874.7IU 58%

Niacin Equivalents: 2.5mg 19%

Vitamin B6: 0.1mg 7%

Vitamin C: 2.2mg 4%

Folate: 62.5mcg 16%

Calcium: 81.3mg 8%

Iron: 1.5mg 8%

Magnesium: 23.6mg 8%

Potassium: 128.2mg 4%

Sodium: 312.8mg 13%

Thiamin: 0.2mg 18%

Calories From Fat: 165.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.