Food & Drink

Spanokopita

Spanokopita

1 package frozen phyllo sheets, thawed overnight in the refrigerator

2 cups butter, melted

Filling:

2 tablespoons olive oil

1 cup chopped onion

1 tablespoon minced garlic

2 lb. frozen chopped spinach, thawed, squeezed dry

1 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

8 ounces cream cheese, softened

8 ounces goat cheese, softened

4 ounces crumbled Feta

1/2 cup freshly grated Parmesan cheese

Makes about 50 pieces.

Make certain to thaw your phyllo in the refrigerator - not at room temperature.

Prepare filling: Saute onion in olive oil. Add garlic and sautŽ briefly. Stir in squeezed dry spinach. Add pepper and nutmeg. Remove from heat. Add cream cheese, goat cheese, Parmesan and feta cheese. Stir until thoroughly incorporated. Shape filling into 1-inch balls. Set aside.

Open phyllo from package and lay out in a single stack. Cover entirely with plastic wrap. (NOTE: Phyllo must be covered at all times to keep from drying out.) Lay a single sheet of phyllo on work surface. Brush scantly, but completely with melted butter. Lay another sheet of phyllo on top of the first sheet. Again, brush scantly with melted butter. Cut into 3-inch wide strips. Place a dollop of spinach and cheese filling at bottom end of each strip of phyllo. Fold into a triangle, working your way to the opposite end of the buttered phyllo strip (like folding a flag)

Repeat with remaining phyllo, butter and filling until all of the filling is used up.

You can store this appetizer covered, in the refrigerator or you can bake them immediately.

Place side-by-side on a baking sheet, allowing about 1-inch of space between. Bake at 425 degrees until golden brown, about 15 minutes. These are great hot out of the oven and they're great warm, and they're still great at room temperature.

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