Quick Spanakopita
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Martha Stewart Living, May 2007
- Prep Time 15 minutes
- Total Time 55 minutes
- Yield Serves 4
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Ingredients
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 pound baby spinach
- 1 large egg
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 6 ounces feta cheese, crumbled
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon freshly ground pepper
- 10 sheets phyllo dough (each 17 by 12 inches), thawed if frozen
- 1/2 cup (1 stick) unsalted butter, melted
Directions
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Preheat oven to 350 degrees. Heat oil in a large skillet over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook, stirring, 1 minute. Gradually add spinach, and cook, stirring often, until wilted, about 5 minutes. Transfer to a bowl. Stir in egg, herbs, feta, salt, and pepper.
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Lay 1 sheet phyllo on a parchment-lined baking sheet (cover remaining phyllo with a damp towel), and brush with butter. Repeat twice. Spread spinach mixture on center. Top with 3 more buttered sheets. Fold in sides. Butter remaining 4 sheets; crumple over top. Bake until dark golden, about 40 minutes.
This is a fantastic combination of herbs. I used pillsbury filo dough and filled the spinach mixture and made mini crescents. I did not use butter, but did brush egg over the tops of the crescents. Delicious!!! I did not find this bitter at all. I plan to serve this for Thanksgiving as an appetizer!
Really good and easy, but I think it has a little too much dill in it. I'll use less of that next time.
Absolutely delicious. This is a great way to put together a "spanakopita" without all of the work. I've made this a number of times. It is a favorite of my husband's, who's favorite veggie is spinach.
Bitter