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Spanakopita
are a seasoned blend of spinach and feta cheese encased in
light and flaky phyllo pastry. Spanakopita can be served hot
or cold as an appetizer, and they make great party finger
food.
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| 1
package frozen phyllo (filo) pastry—thawed |
| 5
tablespoons olive oil |
| 1
onion—finely chopped |
| 1
bunch spinach—stems removed, chopped |
| 1
tablespoon finely chopped fresh flat-leaf parsley |
| ½
teaspoon dried oregano |
| ½
teaspoon salt |
| ¼
teaspoon freshly ground black pepper |
| 3
oz (100g) feta—crumbled |
| 2
tablespoons melted butter |
HEAT
2 tablespoons of the olive oil in a frying pan over a medium
heat. COOK the onion for 5 minutes, then add the spinach and
cook for 3 minutes, stirring regularly. STIR in the parsley,
oregano, salt and pepper and remove from the heat. STIR in the
crumbled feta, combine well and set aside to cool. COMBINE the
remaining 3 tablespoons of olive oil with the melted butter
in a small bowl. REMOVE the phyllo pastry sheets from the package
and using a sharp knife or scissors cut the dough lengthwise
into 2½-inch wide strips. COVER the strips of dough with
a clean damp dish cloth to stop them drying out and becoming
brittle. PLACE one strip on a flat clean surface and brush lightly
with the melted butter and oil mix, then place a level tablespoon
of the spinach and feta filling at one end. FOLD the end of
the strip over the filling at a 45 degree angle so that it forms
a triangle shape. CONTINUE folding, like you're folding a flag,
until you have a completely sealed triangular-shaped parcel.
BRUSH the outside lightly with the oil-butter mix. REPEAT the
entire process until you have used up all the spinach and feta
filling (makes around 20 parcels). ARRANGE the parcels on a
lightly greased baking tray and cook for 25 minutes in a preheated
180°C/350°F oven. SERVE hot or cold.
Variation:
Add two tablespoons of toasted pine nuts to the spanakopita
filling mixture to make spinach, feta and toasted pine nut
parcels.
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