Sirious Spanakopita

(Makes 9 triangles)

9 sheets phyllo dough 10 oz. frozen spinach, thawed 6 oz. feta cheese, crumbled 1 small shallot, minced (roughly 2 T) 4 cloves garlic, minced 1/4 cup pine nuts 1/4 cup grated Romano cheese 1/2 tsp lemon zest 1 tsp lemon juice 1/4 tsp ground nutmeg 1/4 tsp dried oregano 1 egg, lightly beaten 1 stick unsalted butter, melted Olive oil Salt and pepper

1. Preheat oven to 350.

2. In a small dry saucepan, toast pine nuts over medium heat until slightly golden. Set aside in a medium bowl.

3. In same saucepan, heat olive oil (enough to cover bottom of pan) over medium heat. Add minced garlic and shallot and saute for 5 minutes. Season with salt and pepper. Set aside and let cool.

4. Take thawed spinach and squeeze out excess water in a dish towel or paper towel.  

5. In the bowl with the pine nuts, add spinach, feta, romano, lemon zest and juice, nutmeg and oregano, beaten egg and cooled garlic and shallots. Combine with spoon.

6. Remove phyllo sheets from box and make sure to cover with a damp dish towel, otherwise they will dry out.

7. Take one sheet and place on smooth surface. Brush entire sheet with melted butter. Place another sheet on top of first sheet, and brush that one with butter. Repeat with a third sheet.  

8. Cut into thirds, vertically, so that you have three 2.5 inch long columns.  Add a large spoonful (roughly 1/4 cup) of filling to end of each column, closest to you. Place it to the right of each end, so that you can begin folding your triangle from the bottom left corner.  

9. Take bottom left corner of phyllo sheets and fold over your filling so that you have a triangle. Then fold that triangle up, then to the left, then up, then to the right, etc., until it is entirely folded. I hope this makes sense, it's easier than it sounds. 

10. Place each triangle on a lightly buttered baking sheet. Brush the tops of each with more butter.

11. Bake for 10-15 minutes, until tops are lightly golden.
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