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Spanikopita

Posted by Jeanne on January 14, 2010

We received an enormous amount of feta cheese for Christmas.  Curt loves feta on just about everything.  I love feta because it can be turned into spanikopita, which is not my favorite thing to make, but is one of my favorite things to eat.

The long, painful way to make spanikopita is using phyllo dough.  Phyllo dough is paper thin and bitch to work with, because it tears easily when it gets dried out, but if you get it too wet all the sheets stick together.  You paste 10 to 12 sheets of it together with butter before wrapping the filling and baking.  It is tedious and time-consuming and a huge pain in the ass.

I didn’t do it this way.  The results aren’t quite as good, but are still really delicious, and the assembly is MUCH more simple.

Lazy Spanikopita – makes about 2 dozen

1 box or batch of puff pastry (if you’re going with prepared, get the all-butter kind, and thaw it before starting.  There should be two “sheets” of puff pastry to each box.)

Melted butter, for sealing the pastries and brushing on the top

Filling:

24 oz. fresh spinach, chopped, steamed, and drained well (or 2 10 oz. packages of frozen spinach, thawed and drained well)

2 large eggs

0.75 to 1 cup crumbled feta

1 clove garlic, very finely minced

Salt & pepper

Preheat your oven to 400F.

Mix filling ingredients well.

Unfold one of two boxed puff pastry sheets slightly to mend the seams, or roll out half of the homemade puff pastry.  Cut with a pizza cutter into 12 squares.

Or, you know, 15.  No wonder those were such a pain in the butt to fold…

Place a tablespoon of filling in each square – remember this is only half the batch so don’t go nuts on the filling.  Also, they are much harder to seal if they’re overfilled.

Artfully close-up picture of filled rows, pre-folding.

Brush melted butter on two edges of the pastry, and then fold the other two over to make a triangle.  Press the air out of the inside of the pastry, and pinch the edges shut.  Repeat.

Arrange on a large baking sheet pan, and brush with a little bit of butter so they look pretty after they’re baked.  Bake for 12 to 15 minutes, or until puffed up and a lovely golden brown color.

While the first batch bakes, prepare and fold the second batch.

Golden brown and delicious and filled with spinach-y, cheesy goodness.  These are about four-bite-per-triangle sized – you could certainly make them smaller if you want a more one or two-bite-sized appetizer.

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One Response to “Spanikopita”

  1. I love spanikopita, and it’s much easier to make than I thought.

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