Spanakopita
Ingredients
- 1 10 oz Block Chopped Frozen Spinach, thawed and drained well (I drained it once in a fine mesh strainer and then once again, squeezing it in a towel to remove any excess moisture)
- 1/2 Cup feta cheese
- 1 Cup Ricotta Cheese (you can use either part skim or whole milk ricotta)
- 1 egg, whisked
- 1/2 Tsp kosher salt
- 1 package phyllo dough, defrosted
- 1 4 ounce stick unsalted butter, melted
Instructions
- Preheat oven to 375 degrees.
- Place the first 5 ingredients into a bowl and mix.
- Gently place one sheet of phyllo on a work surface and brush gently with melted butter (while you work, make sure the remaining phyllo dough is covered with a damp towel because it dries out quickly).
- Place another sheet of phyllo on top and brush with more butter.
- Add a third sheet of phyllo to the top of the stack, giving you a total of 3 layers (no need to brush the top with butter).
- Cut the buttered stack into 3 lengthwise strips (each about 12 inches long and 3 inches wide).
- Take one strip and put 1 tbsp of filling near the corner nearest to you, then fold corner over to form a triangle.
- Continue folding over, like a flag, keeping a triangle shape.
- Place the stuffed triangles, seam side down, onto a silpat or parchment paper lined baking sheet and lightly brush the tops with butter.
- Bake for 20 minutes, or until golden brown.
- Cool and serve.
- *I like to bake half of the Spanakopita and freeze the other half. To do this, after step 9, freeze the triangles on the baking sheet for one hour until solid, then place triangles in a zipper bag and freeze for up to four months. When you’re ready to cook them, continue with step 10. No need to defrost before baking.
Nutrition
Calories: 60kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Cholesterol: 5mg | Sodium: 140mg
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