Spinach and feta wrapped in buttered phyllo dough—need I say more?
Not sure how to fold up these babies, check it out:
Mini Spanakopita
Mini spanakopita – spinach and feta wrapped in buttered phyllo dough—need I say more?
Servings
16 Servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 clove garlic minced
- 1 10-ounce bag frozen spinach, defrosted and drained well
- 1 cup crumbled feta such as Tnuva
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 6 phyllo sheets defrosted
- 1½ cup unsalted butter such as Tnuva
Instructions
- Heat oil in a medium sauté pan over medium-high heat. Sauté onions and garlic for 5 minutes or until translucent. Transfer to a large bowl and add spinach, feta, nutmeg, and cinnamon and stir to combine.
- Take one phyllo sheet from stack and arrange on a work surface with the long side closest to you. Brush with melted butter. Top with another sheet and brush with more butter. Top with one more sheet and brush with butter. Cut stack crosswise into 8 strips.
- Preheat oven to 375°F.
- Put a heaping teaspoon of filling near one corner of a strip on the end closest to you. Fold corner of phyllo over to enclose filling and form a triangle. Continue folding the strip, like a flag, maintaining the triangular shape. Put triangle, seam side down, on a lightly greased large baking sheet and brush the top with butter. Repeat with remaining strips and filling. Repeat with remaining three phyllo sheets to make 16 triangles total.
- Bake until golden brown, 20 to 25 minutes, and transfer to a wire rack to cool slightly.
- TIP: Cutting Lengthwise vs. Crosswise Cutting an ingredient “lengthwise” means to slice it the long way, the length of the ingredient from “pole to pole.” Cutting an ingredient “crosswise,” is the exact opposite and means slicing across the short way.
you can replace it with 1 cup of crumbled tofu or 1 cup of sliced/chopped sauteed mushrooms or 1 cup mashed potatoes or 1 cup of additional sauteed onions and garlic – in all instances you most likely will need to add salt/season to taste as feta has a nice salty flavor.
how can i make the spinach filling parve?
I made this recently and haven’t worked with phyllo in a while, I was pleasantly surprised by how easy it was. I didn’t use the melted butter instead I sprayed with cooking spray, not sure how much fat I saved, but it was easier. They also freeze well either before you bake them or after.
Hi there SO sorry I can’t do a video right now – BUT!! this video should help you http://www.5min.com/Video/How-to-Make-Spanakopita—Part-6-145445720 at about the 2:20 mark he shows you how to fill you will see the idea is long rectangular strips – please let me know if this helps
Can you post a video for this? I’m not clear on the directions for cutting it correctly.