Spanakopita

Name: Spanakopita
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 40
Cuisine: European
Ingredients: 907 grams fresh baby spinach, trimmed, washed and roughly chopped; 59 milliliters finely chopped chives; 1 Tbsp coriander seeds, toasted and ground; 2 eggs, lightly beaten; 340 grams crumbled feta; 3 garlic cloves, minced; 118 milliliters chopped green onions, white and green parts; 1 lemon, juiced; 1 teaspoons freshly grated nutmeg; 3 Tbsps olive oil; 1 onion, chopped; 59 milliliters finely chopped oregano; 118 milliliters grated Parmesan; 1 pound sheet pound phyllo pastry sheets; 227 grams unsalted butter, melted

Spanakopita might be a good recipe to expand your side dish recipe box. One serving contains 89 calories, 3g of protein, and 8g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 40. 1 person found this recipe to be flavorful and satisfying. It is a cheap recipe for fans of Mediterranean food. A mixture of olive oil, garlic cloves, coriander seeds, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 2 hours and 25 minutes.

Instructions

Heat olive oil in a large skillet and place over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Saute onions and garlic for 3 minutes until soft.

Ingredients you will need

Garlic

Onion

Add the spinach, season with salt and pepper, and continue to saute until the spinach is limp, about 2 minutes.

Ingredients you will need

Salt And Pepper

Spinach

Add lemon juice, remove from heat and place in a colander, and squeeze out excess liquid. Set aside to cool. The filling needs to be cool and dry to prevent the phyllo from becoming soggy. In a medium bowl, beat the eggs with feta, coriander, and nutmeg. Season, then fold in the cooled spinach mixture until well blended.

Ingredients you will need

Lemon Juice

Coriander

Spinach

Nutmeg

Egg

Feta Cheese

Equipment you will use

Colander

Bowl

Preheat oven to 350 degrees F, brush 2 baking sheets with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Take care to keep the phyllo covered with a damp, not wet, towel as you work to prevent drying out and becoming brittle.

Ingredients you will need

Filo Pastry

Butter

Equipment you will use

Baking Sheet

Oven

Brush the sheet with melted butter, then sprinkle evenly with some oregano and chives. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, cut the sheets lengthwise into thirds to form 2 1/2-inch strips. Do this with all the sheets of dough.

Ingredients you will need

Oregano

Butter

Chives

Dough

Equipment you will use

Pizza Cutter

Knife

Place a heaping teaspoon of filling near 1 corner of the layered phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding up a flag.

Brush the top with butter and dust with Parmesan, place on prepared baking sheet, and cover while preparing the remaining pastries. Repeat until all the filling and phyllo strips are used up.

Ingredients you will need

Parmesan