Best ever Spanakopita (Small triangular Greek Spinach Pies)
Easy to make – served with Chardonnay it is a sure way to impress your love-one with your cooking talents.
Ingredients (for the filling)
2 cups chopped spinach (frozen, thawed or fresh spinach blanched in hot water)
1 onion finely chopped
1 tsp melted butter
2 gloves garlic, mixed
½ tsp dried oregano
2 tsp parsley
1 cup crumbled feta
1 egg
FOR THE WRAPPER
10 phyllo sheets, thawed if frozen
1 cup melted butter
Directions
On medium heat braise onion until softened, 5 minutes. Add chopped spinach and all other ingredients except crumbled feta and egg. Cook together for another 5 minutes. Add salt and black pepper to taste. Cool of slightly. (Prepare this step earlier to save time and keep in fridge for couple of hours.)
Mix onions/spinach evenly together with 1 crumbled feta and egg. Keep aside.
Remove phyllo from refrigerator and cover with lightly damp kitchen towel.
Take 1 phyllo sheet and place on clean surface. Brush with melted butter then top with another sheet of phyllo. Brush second sheet of phyllo all over with butter. Slice into 6 long evenly sized strips (each ca 8 cm wide)
Assemble spanakopita: Place tablespoon of spinach mixture on the corner nearest you on one strip of phyllo. Fold corner over mixture to make a triangle, then continue folding like a flag until strip is completely folded over spinach mixture. Repeat until all filling and phyllo sheets is used.
Brush triangles with butter. Bake until golden and crisp 20 – 30 minutes in medium heat oven (180 ˚). Serve with chilled Chardonnay as starter or snack. (When you have time, make a few extra pies and keep in freezer for those unexpected guests who come for a drink after work.)
