I’m pretty much under the belief that you can wrap anything in buttery, flaky phyllo dough and it would be delicious.
Meat, veggies, fruit….a leather shoe. Whatever you can grab.
Now Spanakopita is on a whole different level. Suprisingly “simple” but utterly perfect. Crispy layers of phyllo stuffed with spinach, feta, onions, and spices…..Yum. I’ve even added mushrooms or sundried tomatoes to the party depending on my mood.
The key to working with phyllo is to cover the sheets with damp paper towels during assembly so that the sheets do not dry out or break. And you just can’t skimp out on the butter either. But why would you? 🙂
Formed as full-sized triangles as entrees or smaller bites for appetizers—-either way, your tummy will love you.
¼ Cup Olive Oil
1 Cup Chopped Yellow Onions
3 Scallions, chopped
2 (10 ounce) Packages Frozen Chopped Spinach, defrosted
4 Eggs, lightly beaten
3 Tablespoons Freshly Grated Parmesan Cheese
Plain Dry Bread Crumbs
1 Teaspoon Freshly Grated Nutmeg
1 Teaspoon Kosher Salt
1 Teaspoon Ground Black Pepper
2 Cups Feta Cheese, finely chopped
3 Tablespoons Toasted Pine Nuts
24 Sheets Frozen Phyllo Dough, defrosted
½ Cup Unsalted Butter, melted
Preheat the oven to 375 degrees.
Heat olive oil in a medium sauté pan. Add the onion and cook for 5 minutes. Add the scallions and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tbsp. breadcrumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
Place one sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the sheet lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don’t stick together.) Pile 4 layers on top of each other this way brushing each with butter and sprinkling each with bread crumbs.
Cut the sheets of phyllo in thirds lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. They fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling (or all of the phyllo) is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 – 35 minutes, until the phyllo is browned and crisp.
5 thoughts on “Spanakopita….Phyllo Perfection.”
Awesome stuff! Love all the filling! For a while this made me forget the Indian samosa 🙂
hi! i think your great but you made a little mistake “sheets do not dry out our break”…..do you mean or and not our? i didn’t want to be rude…i read your blog all the time..i love it! keep up the good work!
DOH! You caught me! j/k! Please, please–feel free to let me know when edits are needed. I am horrible at proofreading 🙂 THANK YOU for stopping by!
I agree with you! I love anything with crispy phyllo dough and spanakopita is my fave little wrapped present of deliciousness. I freeze them and then pull them out as I crave them, so really they don’t last long. They are also great for parties since you can make them way ahead. I like to add a bit of dill for a lemony flavor in my spanakopita, but I may have to try sundried tomatoes based on your suggestion.
I tend to always have a bit of leftover phyllo–with the extra (since I don’t want to waste it)-I butter a few layers in put it in mini muffin pans. Then I bake with a bite of brie, honey, nuts, and/or figs inside. Another great munchable!
The Dinner Belle for Kimberlybelle.com