Monday, February 8, 2010


My son E loves spanikopeta (Greek spinach pie). My mom makes it to perfection, but since she lives 925 miles away from me in SC, I decided to attempt this delectable dish myself using her recipe. You can make it in a pan or in triangle shapes. I decided to make them into triangles because you can freeze them uncooked and then take them out as you need them. These make great appetizers. If you have friends drop by unexpectedly, you can just pop these babies in and in 20 minutes you have instant hors d'oeuvres and your guests think you are a gourmet cook.

You will need:

2 lbs finely chopped spinach (fresh or frozen)
1 lb feta cheese, crumbled
1 small onion, chopped fine
4 eggs, slightly beaten
1 8 oz bar cream cheese, softened
2 Tbsp olive oil
dash of salt & pepper
16 phyllo pastry sheets
1/2 lb butter, melted

1. I used frozen spinach because I could not find fresh spinach at the grocery store that day. I defrosted the spinach in the microwave.

2. After the spinach was defrosted, I squeezed all the excess moisture out. (This is a very important step in making a good filling). Put the spinach in your mixing bowl.

3. In the same bowl with the spinach add the crumbled feta cheese, the softened cream cheese, the slightly beaten eggs, the chopped onions, the salt and pepper, and the olive oil. (The cream cheese is the secret ingredient in my mom's spanikopeta. Most people use cottage cheese.) Mix the ingredients until well blended.

4. Next, take out your phyllo pastry sheets. Cut them in half, lengthwise.

5. Melt your butter in the microwave.

6. Take one of the pastry sheets that you have cut in half and brush with butter using a pastry brush. Fold the pastry sheet in half. Place about 1 tsp of spinach cheese mixture at one end of each strip. Fold strip diagonally until triangles are formed. (Remember making those paper footballs?)

7. Brush tops with melted butter and place on an ungreased baking sheet. Bake in oven at 375 degrees for 20 minutes or until golden brown. Makes about 40 triangles.

Note: To freeze, place unbaked buttered triangles in plastic container, separating layers with wax paper or aluminum paper and place in freezer. When ready to serve, place frozen triangles in pan and bake. You can freeze these for up to 2 months, but you will eat them up before that!!!

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