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Spanakopita Recipe

   
 

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     Spanakopita

Category   Appetizers
Sub Category   None

Ingredients
1 pack/10 sheets phyllo pastry
8-9 oz bag fresh spinach, stems removed
8 oz feta, crumbled
1 small-medium onion, diced
Fresh herbs, parsley, dill, mint, etc. finely chopped
Salt
Pepper
Olive oil
Sesame seeds
 

Instructions
Preheat oven to 356 degrees. Combine spinach, herbs, onion, and cheese in a large bowl. Salt and pepper to taste. Toss with olive oil until the mixture comes together.
Working with 2 sheets of phyllo at a time; spread the dough out over a clean work surface horizontally with the longer side of the pastry facing you. Approximately 5cm up from the edge of the phyllo closest to you place a horizontal line of the pie filling from left to right, leaving a space of around 2cm at each end. Donít make the line too thick as that will make it more difficult to roll the pastry. Push the phyllo closest to you over the line of filling and tuck it under - donít make it too tight as it could break the phyllo. Using a pastry brush, wet the first roll of phyllo with olive oil and then roll again, adding another light coating of olive oil. Continue like this until you have rolled the entire amount of phyllo and your pie looks like a sausage. Cut off the 2cm of excess pastry from each end and put to one side.
Gently hold the roll in the centre with one hand then use the other to carefully roll one end of the pie in towards the centre creating a coil. Roll until you have a perfect spiral using the entire length of the pastry. If the phyllo has cracked or split while rolling take some of the excess pastry that you just removed and use it with some beaten egg to patch them up. Add a final light covering of olive oil and sprinkle with sesame seeds. Place your pies on a baking tray and into the over for around 20- 25 mins or until a nice golden brown.


Originally Submitted
8/16/2022





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