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Spanikopita Recipe

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PREPARE DOUGH

Step 1

Thaw according to pkg instructions (may be refrozen). Cut Phyllo dough into 6"x9" strips; cover w/wax paper with a damp towel over all.

Step 2

If dough gets too wet or dry, it will be unworkable - but it''s not difficult once you get used to it. PREPARE FILLING - In oil, saute spinach, dill garlic & tomato until tender. Add cheeses & pepper. Mix thoroughly until ingredients are hot; cool slightly. ASSEMBLY - Brush 1 strip of

Step 3

Phyllo dough (it''s VERY thin, don''t worry if it tears a little) with melted butter. Place ts of filling at 1 end. Fold into small triangles (as if folding a flag). Continue folding triangle over & over to end of Phyllo strip.

Step 4

Brush top w/melted butter. Repeat for each strip.*** Bake in preheated 350 oven for 15-20 min. or until tops are lt. brown. ***May be frozen at this point - freeze 1 layer on cookie sheet, store in freezerproof bag--handy to have!!! I have received many compliments with these!

Things You'll Need

----------SPINACH FILLING---------------
  • 1/2c Vegetable oil
  • 1pk Froz. chopped spinach,thawed
  • 1ts Dill
  • 1 Clove garlic
  • 1 Small tomato, diced
  • 8oz Feta cheese, crumbled
  • 6oz Cream cheese, softened
  • Freshly ground pepper
------------PHYLLO DOUGH----------------
  • 1/2lb Frozen Phyllo dough
  • 1c Butter, melted

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