Harvest Fresh Spinach and Feta Cheese Spanakopita

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Servings 4-6

Prep. Time 30 mins

Cooking Time 25 mins

Ingredients
    • 1 bag Harvest Fresh Spinach
    • 2 oz of butter (for sautéing)
    • ½ of an onion (diced)
    • 1 oz of fresh dill (chopped)
    • 8 oz of Feta Cheese (crumbled)
    • 1 handful of pine nuts (roasted)  *Optional based on anyone with nut allergies
    • Salt & pepper to taste
    • 12 sheets of Phyllo Pastry (purchase at any grocery chain)
    • ¼ lb. of butter (melted)  Note* substitute the butter with Extra Virgin Olive Oil if you wish
    • *PLUS 1 pastry brush
    • * Parchment Paper for your baking sheet.
Directions
    Set your oven to 375 degrees. Remove the phyllo pastry from the box and leave out for a ½ hour before using it.
    In a medium frying pan, sauté the onions and spinach until the onions are translucent and the spinach is wilted, then remove from the frying pan and let cool.
    Take the spinach and onion mixture and chop it up so that you don’t have strands of spinach but instead you have a nice mixture.
    Now add the Feta Cheese, Dill and Pine Nuts (if desired) and give it a good mix.
    Salt & pepper to your desired taste.
    Unpack the phyllo pastry from the cello package and gently unfold it until you have the sheets wide open. *Note ~ You’ll want to have a damp cloth ready for covering the phyllo pastry when you are not working with the sheets.
    On a clean and open space on your counter or working space, carefully peel 1 layer of the phyllo sheet and place it on the counter. (don’t worry if it rips a bit, you have several layers to complete so it’s ok).
    Once you have one phyllo sheet layer on your working space, lightly butter the phyllo sheet with the pastry brush with your melted butter.
    Take a 2nd sheet of the phyllo pastry and place it on top of the buttered one, and again lightly butter it. You will need to do this for 4 layers.
    Once you have 4 layers, you now want to take that full sheet of the 4 layers of the phyllo pastry and cut lengthwise into 4 equal strips.
    Now that you have 4 equal strips and you are finished using the phyllo pastry, carefully roll up the pastry phyllo that is left and place a damp towel over it to keep it moist.
    Take a spoonful of the spinach mixture and place it in the corner on the bottom of the strip. Once you have done this, fold from the bottom of the one side so that you make a triangle.
    Once you have your first triangle packet started, repeat the folding of the triangle until you have reached the end of the phyllo strip. Cut any excess phyllo to make a complete triangle.
    Now place that triangle on a baking sheet with parchment paper. Repeat this process for the remaining 3 strips.
    Now you should have 4 complete triangles on your baking sheet.
    Now go ahead and repeat steps 7-12 to make more triangles.
    Once you have the desired numbers of triangles completed on your baking sheet, take the melted butter and brush more of the butter on top of the phyllo triangles.
    Bake for 20-25 minutes (or until the phyllo pastry is golden and has puffed up a bit.) Remove from the oven and let cool just a bit.