Spanakopita

Vicki found this recipe on the Food Network after traveling to Greece and returning home with a hankering for spanakopita. It is also a favorite of Jordan's.

Ingredients

  • 1-1/2 lb. spinach, stems removed, coarsely chopped
  • 1-1/2 cups crumbled feta cheese
  • 1/2 cup grated kefalotiri, Parmigiano-Reggiano, or pecorino cheese
  • 4 eggs, lightly beaten
  • 2 Tbsp. chopped fresh mint
  • 1/2 tsp. ground nutmeg
  • Salt and pepper, to taste
  • 1/2 lb. filo dough (20 sheets), thawed
  • 1/2 cup unsalted butter, melted

Directions

  1. Heat a large pan over medium-high and add rinsed, but not dried spinach. Cover and cook until wilted, about 1 minute. Drain on paper towels and squeeze out as much liquid as possible.
  2. In a large bowl, combine spinach, feta, kefalotiri, eggs, mint, and nutmeg. Season with salt and pepper.
  3. Preheat to oven to 375°. Lightly grease baking sheet.
  4. Cut stack of filo sheets lengthwise into 3 equal sections. Cover with damp paper towel while not using to prevent them from drying out.
  5. Brush one strip of of filo dough lightly with melted butter. Then place another strip on top and brush with butter. Place a heaping teaspoon of filling about an inch from the bottom of the strip and fold the uncovered end over the filling on a diagonal to form a triangle. Continue folding in triangles until you reach the end of the strip. Brush with butter and place on the baking sheet. Repeat with remaining pastry and filling.
  6. Bake about 15 minutes, until golden.

Yield: 30 triangles