Spanakopitakia (Little Spinach Pies)

evelyn/athens's Note:

Great to make up ahead and freeze. Bake and serve as needed.

• Total Time: 1 hrs 25 mins
• Prep Time: 1 hrs
• Cook Time: 25 mins

Ingredients:

Yield: 1 yield

• 1/2 cup olive oil
• 2 lbs spinach, washed and drained
• 1 bunch scallion, white and green parts, thinly sliced
• 1 cup onion, finely chopped
• 1/3 cup finely chopped fresh dill
• salt & freshly ground black pepper
• 1/2 lb feta cheese, crumbled
• 2 eggs, lightly beaten
• 1 cup unsalted butter, melted
• 1 lb phyllo pastry sheet
• 3/4 cup melted butter, for brushing tops before baking
• 1 small onion, minced

Directions:

1. Heat 1 tablespoon of the oil in a large pan, add half of the spinach and saute until spinach wilts, tossing, about 2 minutes.
2. Remove spinach and squeeze out excess liquid, then chop roughly.
3. Repeat with remaining spinach, using 1 more tablespoon of olive oil.
4. Pour off any liquid from the pan, and add remaining olive oil.
5. Add scallions and onion and saute until soft, about 3 to 4 minutes.
6. Add the spinach to the scallions and onions, along with the dill, salt and pepper.
7. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
8. Stir the feta and beaten eggs into the cooled spinach mixture.
9. Preheat the oven to 350°F.
10. Brush a baking sheet with some of the melted butter.
11. Unroll the phyllo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle.
12. Using a sharp knife, cut the phyllo into 3 by 11 inch strips, and recover with the towel.
13. One by one, use a pastry brush to brush a strip of phyllo with melted butter.
14. Place a small spoonful of spinach filling 1 inch from the end of the pastry.
15. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag.
16. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
17. Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp.
18. Serve hot.
19. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.).
20. Variation: Butter a 9 by 13 inch baking pan and spread 8 sheets of phyllo, brushing each with butter, on the bottom, staggering the edges around the pan.
21. Spoon the spinach filling over the phyllo, then cover with 8 more sheets of phyllo, buttering each sheet.
22. Score the top 3 sheets with a sharp knife. Careful not to cut all the way through.
23. Bake 40 to 45 minutes, or until top is deep-golden, let stand 15 minutes, then cut into squares and serve warm or at room temperature.
24. Note: All or part of the butter can be replaced in this recipe with olive oil.

Reviews

[Chef #879740]

These were a good starting point. I prefer a larger ratio of feta to spinach. My dh took one bite and spit it out because it was too spinachy for him. Next time I will add a sauteed onion with garlic and at least a whole pound of feta. The triangles are cute for an appetizer too!

[Sunnybrook]

Excellent! I made a 9 inch pie and a bunch of little triangles. Yummy. My 10 month old ate 3 of the triangles. Very tasty.

[MamaJ]

These were fabulous! I was in a hurry so I used 2 pkgs of frozen chopped spinach (thawed and squeezed dry) instead of fresh. I don't think the change made a huge difference in the taste. They are a little time consuming to make, but definitely worth the effort. Your guests will love you for it. I love the fact that I can freeze them and pop them out at a moments notice. Do yourself a favor and try this recipe. Thank you Evelyn.