"That's the worst case of spanakopita I've ever seen!"
"That guy is a reeealll spanakopita."
When actually, they're just completely delicious Greek spinach pies!!
I like to make my spinach pies into individual triangles for many reasons. One, triangles are fun shapes.
Two, it maximizes the surface area of the phyllo dough for ultimate flaky crispy bits. Three, they're portable! Put it in your pocket, save it for later!
If you're really going to put it in your pocket, I recommend putting dish soap on the greasy stains that will certainly develop on your clothes. Or line your pockets in foil! Now THAT sounds practical.
I took a picture of the ingredients instead of making a list! Isn't that handy? The spices are dill (1 tsp.), garlic powder (1/4 tsp.), salt (1/4 tsp.) and pepper (1/4 tsp.). That funny geometric block in the front is parmesan (I lob of chunks to put in soup, hence the funny shape). In case you live under a rock, the Charles Shaw is wine, get it at Trader Joe's. It'll make you happy. I did forget to put eggs in the picture, you'll need 2 egg whites for the filling.
I use 1 medium yellow onion, about a cup of green onions, 1/2 of a lemons' juice, and 3-4 tablespoons white wine. This makes enough filling to use one roll of phyllo dough. For the dough, you'll need about half a stick of butter, and 5-6 tablespoons olive oil, to brush on for sticking power.
Mmmm, onions. I make my filling by sauteing one yellow onion for about 5 minutes, then adding in the green onions, spinach, lemon juice and wine until just heated through. I season each layer as I add it, so everything is evenly seasoned. After letting the spinach-onion mixture cool for a few minutes, I stir in the two egg whites, 2 tablespoons grated parmesan, 1/2 cup cottage cheese and 4 ounces crumbled feta.
For actually making the pies, unwrap a roll of phyllo dough, cut it in half lengthwise and place under a damp tea towel. I know the photo above is confusing as there are cupcakes pictured on the towel, and not teacups. I don't know what to tell you...besides that phyllo dough becomes ornery if it isn't kept damp. Melt a few tablespoons of butter in the microwave, then stir a few tablespoons of olive oil into it. You'll use this mix for making the pies double tasty.
Uncover half of the phyllo, and brush the whole length with the buttery-oil concoction.
Drop a healthy spoonful of the spinach mix at the top of the sheet of dough.
Take 2 sheets of dough and fold the top left corner over to the right side to form a triangle, fold the triangle over itself, and so on! See? See? Triangle!
Sometimes you're left with a little extra dough at the end of a triangle, just fold it over as best you can. Line the pies on a cookie sheet that's been sprayed lightly with cooking spray. Brush the top of pies with the butter-oil mix. Bake at 350 for 20-25 minutes until they're a nice golden color.
Or if you're using my craptastic oven, 40 minutes. My eye is twitching just thinking about it...
You end up with these beauties! Cheesy, crispy, spinachy. So delicious. The recipe makes about 24 pies, so be sure to have people to share with. I double the recipe if I'm making them for a party, they go fast. You can also make them up, and freeze them before baking. Put parchment or wax paper down on a cookie sheet, and place the pies on that as you make them. Pop the sheet in the freezer, and freeze the pies solid before storing. I use a plastic container, and layer the pies with wax paper or parchment. They can go straight into the oven from frozen, just add between 5 and 10 minutes to the baking time. Brush the pies with melted butter and/or olive oil halfway through baking.
Happy Spinach!
Cait
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