Spanakopita

Spanakopita is a traditional Greek pastry made with flaky phyllo dough and a savory filling of spinach, feta cheese, onions, and herbs. Often served as a snack or appetizer, it's known for its crisp, golden crust and rich, flavorful filling. The combination of tender spinach and creamy feta is perfectly balanced with the crunch of the phyllo, making spanakopita a beloved dish in Mediterranean cuisine.

Ingredients:

• 1 packet phyllo pastry (thawed)

• 2 tbsp olive oil

• 48 oz fresh spinach (or 24 oz frozen, thawed)

• 1 cup chopped spring onions

• ¼ cup fresh parsley, chopped

• 3 eggs

• 1, 1/2 cups crumbled feta cheese

• 1 tsp ground black pepper

• 1 tsp salt

• tiny pinch ground nutmeg

• Melted butter (for brushing between phyllo sheets)

Instructions:

1. If using fresh spinach, add olive oil, wilt it in a pan, then drain and squeeze out excess water. If using frozen, ensure it’s thawed and well-drained.

2. In a large bowl, combine the spinach, spring onions, eggs, feta, parsley, pepper, salt, and remaining olive oil. Mix thoroughly.

3. Preheat your oven to 370°F (190°C)..

4. Layer 5 sheets of phyllo on top of each other, brushing a little melted butter between each layer. Cover unused sheets with a damp cloth to prevent drying out.

5. Cut the phyllo sheets in half vertically, then each half in half again, creating four long strips.

6. Place a heaping spoonful of the spinach mixture at one corner of the phyllo.

7. Fold the dough into a triangle, folding in thirds, and continue folding until you reach the end.

8. Arrange the triangles on the baking trays, leaving space between them.

9. Whisk 1 egg and brush it over the top of each spanakopita. Optionally, brush more melted butter on top for extra richness.

10. Bake for 25 minutes for smaller triangles, and for longer for larger ones or until golden and crispy.