Spanakopita Recipe – Simple Greek Spinach Pies

Spanakopita Recipe – Simple Greek Spinach Pies – We had these at a friend’s house a few years agone and it absolutely was someday later that we have a tendency to found the direction. they need become a family tradition and can confine the Deepfreeze for a few time.Remove pate feuillete pastry from Deepfreeze a minimum of twelve hours before use.Store for eight hours in white goods and four hours at temperature

Spanakopita

Ingredients:

  • 2 9 oz Package Frozen Chopped Spinach, (in pouch “No Sauce”), thawed, drained, and squeezed dry
  • 6 Tbs Olive oil
  • 1 Large Onion (2 medium), finely chopped
  • 1 lb Feta Cheese
  • 12 oz Cottage Cheese
  • ½ cup Parsley, chopped
  • 1 tsp Fresh Dill
  • 1 tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 2 Eggs
  • ½ cup cornflake crumbs
  • 1 lb Frozen Phyllo
  • ½ lb Unsalted Butter

Directions:

  1. Thaw frozen spinach at room temperature (about 3 hours) and squeeze package to drain very thoroughly.

  2. Heat oil and sauté onion until wilted.

  3. Add spinach and simmer, stirring occasionally until moisture evaporates.

  4. Crumble Feta cheese in a bowl.

  5. Blend in cottage cheese, parsley, dill, salt, and pepper.

  6. Beat eggs and mix with cheese.

  7. Add spinach mixture and crumbs and blend thoroughly.

  8. Thaw phyllo sheets at room temperature just enough to spread the sheets.

  9. Cut in thirds.

  10. Wrap two-thirds in a towel and refrigerate until needed.

  11. Wrap one-third in a dampened towel.

  12. Remove 1 sheet at a time to work with.

  13. Melt Butter.

  14. Lay 1 phyllo sheet on wax paper and brush liberally with butter.

  15. Fold in the 2 long sides towards the middle making a strip about 2 inches wide by 11 inches long.

  16. Brush liberally with butter again.

  17. Place 1 tablespoon of spinach-cheese mixture in a bottom corner of strip.

  18. Fold pastry (with filling) over, so that the bottom edge meets a side edge and forms a right-angle triangle shape.

  19. Continue folding over from side to side into neat triangles until end of strip. Just like folding a flag.

  20. Brush finished triangle with butter.

  21. When refrigerated pastry is needed, remove half at a time and wrap in a dampened towel.

  22. Follow preceding process until all ingredients are used.

  23. Freeze on flat surface.

  24. Pack frozen triangles in a freezer bag or container.

  25. Place plastic wrap or grease-proof paper between layers for easy removal.

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