Spanakopita ( Spinach Cheese Phyllo) |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Another recipe I clipped from a magazine that featured a Greek Gourmet Dinner Party menu and recipes. I've had this for years, since I first served this in 1981! Instead of the more familiar triangular pastries, these are rolled up jelly-roll fashion to make them easier to serve as finger food. These can be made ahead and frozen until needed. Ingredients:
1/2 cup butter |
1/2 cup onion, diced |
1 (10 ounce) bag fresh spinach, rinsed, well drained and chopped or 1 (10 ounce) package frozen spinach, thawed and well drained |
1/2 cup ricotta cheese |
1/2 cup feta cheese, crumbled |
1 egg, slightly beaten |
1/8 teaspoon salt |
1/8 teaspoon nutmeg |
1/8 teaspoon pepper |
4 sheets phyllo dough |
1/4 cup dried unflavored breadcrumbs |
Directions:
1. In a medium skillet over medium heat, melt 1 tablespoon of butter; add onion and cook 5 minutes.
2. Add spinach and cook, stirring constantly, for 2 to 3 minutes or until moisture has evaporated.
3. Remove from heat; stir in cheeses, egg, and seasonings; set aside.
4. Preheat oven to 375°F.
5. Melt remaining butter.
6. Place one phyllo sheet lengthwise on waxed paper.
7. Brush phyllo lightly with butter and sprinkle with 1 tablespoon of bread crumbs.
8. Place another phyllo sheet on top, brush with butter and sprinkle again with crumbs.
9. Spread half the filling ( about 3/4 cup)along lengthwise edge of phyllo.
10. With both hands lift waxed paper and roll from lengthwise edge, jelly-roll fashion.
11. Place seam-side down onto a cookie sheet;press each end to seal.
12. Brush top with butter and cut gashes in top of roll at 1 inch intervals.
13. Make second roll with remaining ingredients.
14. Bake for 20 minutes or until golden brown.
15. * Can be made ahead up to this point. Cool, wrap in plastic wrap, then in foil and freeze for up to 1 month. To serve, unwrap and heat in 400°F oven for 12 to 15 minutes).
16. While warm cut into 1 inch slices, using gashes as a guide.
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