Greek Spanakopita and Spending Freeze Results
 
Ingredients
  • 2 TBSP EVOO ~ 1 10oz bag of frozen chopped spinach ~ 1 medium yellow onion, diced ~ 2 cups of crumbled feta ~ ½ TSP Garlic powder ~ ½ TSP Salt ~ ½ TSP Pepper ~ 1 package of Phyllo sheets ~ Cooking Spray or 1-2 TSP of melted butter
Instructions
  1. Heat the EVOO in a skillet adding in the onion and cook on medium-high heat until tender. Approximately 7-10 minutes. Mix in the spinach, stirring frequently and cook until wilted about 4 minutes. Remove from heat and allow to cool while preparing the phyllo sheets. Keep any remaining sheets from drying out by placing saran wrap and a wet towel over the unused phyllo sheets.
  2. Preheat oven to 375°F.
  3. Spray one phyllo sheet on both sides with the cooking spray or butter and place on a cutting board. Place another phyllo sheet on top and spray or coat with butter. You can add a third sheet if you want an even flakier crust repeating the spray coat. Cut into 2 or 3 long strips. I used 2 to allow for larger triangles.
  4. Prepare the filling: Squeeze handfuls of spinach mix to remove as much liquid as possible, and transfer to a bowl. Stir in feta, garlic powder, salt, and pepper.
  5. Place a small spoonful in the bottom corner of one strip and the fold into a triangle and cut. Repeating until all strips are used.
  6. Place the triangles on a greased cookie sheet, spraying the top of each triangle and bake until golden brown, 20-25 minutes in the center rack. Cool for 5-10 minutes before serving.
Recipe by Till Then Smile Often at http://tillthensmileoften.com/uncategorized/greek-spanakopita/