Wednesday, June 9, 2010
Spanakopita (Greek spinach and cheese turnovers)
1 small onion finely minced
2 Tablespoons olive oil
8-ounces of feta cheese
1 pound of frozen spinach, defrosted and drained
1/3 Cup Parmesan cheese
pinch of nutmeg
1/4 teaspoon dry oregano
1/4 teaspoon dry rosemary
salt and pepper
Saute the onion in the olive oil until it is soft and translucent. In a large mixing bowl, crumble the feta cheese and beat in the eggs. Add all the remaining ingredients and mix together. Cover and set in the refrigerator until ready to use.
1/2 package of filo dough
1 beaten egg
1/2 cup melted butter
Preheat oven to 375 degrees F.
Carefully unfold defrosted filo dough. Place a single sheet flat on a large flat surface ( a cutting board or a table covered by a sheet of wax paper work well). Brush the sheet with melted butter. Lay two more sheets of filo on top of the first and brush the top sheet with butter. Add two more sheets and brush the top one with butter. Add two more sheets and brush on butter. There should be a total of 7 sheets stacked together. Carefully cut the rectangle of filo into 6 equal squares. Place a spoonful of spinach filling in the center of each square.
Brush the edges of each square with beaten egg and fold each square over on the diagonal to make a triangle. Brush the edges with egg and pinch together.*
Place on baking sheet, brush with additional butter, and bake for about 30 minutes.
*this recipe can be made without egg. The egg is a better "glue" for holding the edges together, but butter can be used as a substitute.