Growing up with Greek friends I learned to make Spanakopita from their Yia Yia’s and this is an easy take on the beautiful triangles I was taught to make. Same ingredients, just a different presentation.
- 1 package of frozen phyllo dough (defrosted overnight)
- 500g frozen spinach (thawed and drained well)
- 1 tablespoon olive oil
- 3-5 green onions, chopped
- ¼ cup of fresh dill, chopped
- ¼ cup of fresh flat leaf parsley, chopped
- 400g good quality feta cheese, crumbled
- 2-3 eggs, beaten
- ¼ cup butter, melted
- Cracked black pepper to taste
- Pinch of freshly grated nutmeg
Preheat oven to 375 degrees F
Squeeze out all excess moisture from the defrosted spinach and reserve. Heat oil in a saucepan and add onion, spinach, parsley and dill. Cook on high for 2 minutes until onions soften. Remove and cool. Combine the cooled spinach mixture with feta, eggs and salt and pepper. Set aside.
Butter and layer 3 sheets of phyllo on top of each other (do not worry if the sheet is torn; use it as the middle layer. Cut into 8 equal squares/rectangles (this all depends on how the phyllo is packaged). Work with 1 pile of phyllo at a time. Wrap remaining phyllo up in tea towel.
Make an “X” with 2 piles of the squares/rectangles and place them in each cavity of a muffin (standard size) tin.
Spoon the filling into each phyllo lined cavity. If the dough is starting to dry out a little brush with more butter.
Bake at 375 F in middle rack of oven for about 20 minutes or until golden.
Serve warm as an appetizer or along with your main course.
Makes about 20 cups.
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Jean Hon is the Chief Baking Officer (in her home) at Jeannie’s Om Nom Nom in Parkdale but her day job is a Corporate Insurance Underwriter in Toronto, Canada. As a passionate baker and chocolatier, she loves to offer people good, delicious, made from scratch pastries and confections. It is all about the ingredients and love, the love for baking. Since 2013, she has focused on baking and giving back to her community. You can follow her on Facebook and Instagram.
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