Spanikopita

When David and I started receiving our CSA box from Eatwell Farm last fall, one of the things we had to learn how to enjoy was spinach.  We still mostly prefer spinach uncooked in a salad, but can enjoy it in lasagna if there isn't too much, and in spinach pie.  Who can resist melted feta in a flaky crust?  The spinach can't even ruin that!  So here is how we make spinach pie, or spanikopita.  We like making these in triangles which are great for one person and for eating as finger food.  This also makes it easy to freeze unbaked triangles and cook when you want one or two portions.  As you see in the picture, we frequently enjoy this with a greek salad (more feta, lots of tomatoes, and a lemony dressing!).

Spanikopita


4 cups uncooked spinach 
2 cloves garlic, minced
1/2 medium onion, diced
2 T extra virgin olive oil
salt & pepper
1 cup feta

1 package filo dough, defrosted
3 T butter

Spinach Filling
1.  Clean spinach and break up into large pieces or very coarsely chop.
2.  Heat olive oil in a medium or large frying pan over medium heat.  Add garlic & onion and sautee for 2-3 minutes until fragrant.
3.  Add spinach in bunches, stirring occasionally.  The spinach will wilt.

4.  Remove pan from heat.  Let cool until you can handle with your hands.
5.  Remove spinach from pan with your hands, squeezing to extract the moisture (you don't want the spinach filling to be too soggy) 
6.  Finely chop cooked spinach mixture.

7.  Mix spinach mixture with feta.  Add salt & pepper to taste (yes, this means taste and see what you like).

Making individual spanikopita triangles


1.  Melt butter (I usually do this in a loosely covered glass dish in the microwave, but the stove top works well too)


2.  Open up your package of filo & unroll.  This stuff dries out quickly, so it is good to keep the stack loosely covered with plastic wrap or even a damp kitchen towel when not removing individual sheets.


3.  Remove one sheet of filo from the top of the stack and place on your working area (I recommend a large cutting board or a jelly roll pan).  Gently brush butter onto the sheet.  Place another sheet on top of the buttered sheet.  Once again, gently brush butter onto this sheet.  Place a third sheet of filo on top of the first two. (Don't butter the top sheet!)

4.  Now we cut the buttery filo stack into strips using a sharp knife.  I like to make two equal cuts parallel to the short side of the stack - each stack of three filo sheets will give you three triangles.

5.  Place a heaping tablespoon of the spinach filling into the corner of one of the strips.  Folding in the corner to form a triangle.  Continue folding the filo strip until you are at the end.  Seal with a little bit of melted butter.  Place on a baking tray & repeat until you run out of filling!  This makes about a dozen.

 6.  If you are going to bake these immediately, arrange on a sheet of parchment paper (or a silicone baking mat) on a baking sheet.  Brush a little bit of melted butter on the top side.  Bake at 375°F for about 20 minutes until lightly browned.

7.  If you would like to freeze these, I arrange them tips facing on parchment paper in a large enough tupperware dish, then place another piece of parchment paper over the first layer followed by more triangles.  Continue until the dish is full.  Finish with a sheet of parchment paper and the lid.  To bake, place individual pieces on parchment paper on a baking sheet.  Bake at 400°F for about 25 minutes (do not defrost first!).