Recipe: Greek-Style Spanikopita
Makes 8 servings
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1 pkg frozen phyllo dough
2 10-ounce boxes frozen spinach
12 ounces crumbled feta cheese
1-2 cloves minced garlic
1 large egg
1 tbs fresh lemon juice
1 stick unsalted butter
salt and pepper
Plan ahead and defrost the box of phyllo dough according to directions and also defrost 2 10-ounce boxes of frozen chopped spinach.
Preheat the oven to 350 degrees and also melt one stick of unsalted butter and make sure you squeeze all of the water out of the two boxes of frozen spinach and then add that to a large mixing bowl with 12-ounces crumbled feta cheese, 1 large or 2 small minced cloves of garlic, add 1 large egg, 1 Tbs fresh lemon juice...add a crack of black pepper and then fold everything together to combine.
Working with one sheet of phyllo dough at a time, brush it with the melted butter, put another sheet on top, brush that with butter and repeat that process until you have five layers total.
Then cut that in half lengthwise and use a 1/2 cup measure to add some of the spinach mixture to the narrow, bottom part of each one...then carefully roll those up, away from you, into triangular shapes, just like you would roll up a flag.
You'll end up with 8 stuffed triangles and you'll want to place those on a baking tray and brush the tops with more melted butter and place the tray onto the center rack of the preheated oven.
They'll take just about 25-30 minutes to bake and they'll be golden brown on top and on the bottom when they're done.