Spanakopita

Name: Spanakopita
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 30
Cuisine: Mediterranean, European, Greek
Ingredients: 454 grams baby spinach; 118 milliliters stick plus 1 tablespoon unsalted butter; 227 grams feta, crumbled (scant 2 cups); 1 teaspoons freshly grated nutmeg; 12 inch sheets 10 (17- by 12-inch) phyllo sheets, thawed if frozen

Spanakopita might be just the Mediterranean recipe you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 30 servings with 65 calories, 2g of protein, and 5g of fat each. Head to the store and pick up nutmeg, phyllo, feta, and a few other things to make it today. It works well as an inexpensive side dish. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes.

Ingredients you will need

Spinach

Butter

Equipment you will use

Frying Pan

Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.

Ingredients you will need

Spinach

Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Ingredients you will need

Nutmeg

Pepper

Feta Cheese

Salt

Equipment you will use

Bowl

Preheat oven to 375°F.

Equipment you will use

Oven

Melt remaining 1 stick butter in a small saucepan, then cool.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.

Ingredients you will need

Wrap

Equipment you will use

Kitchen Towels

Plastic Wrap

Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter.

Ingredients you will need

Butter

Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.

Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet