If you read this blog regularly, you will know that since making my Easy Berry Phyllo Tarts, I have been trying to find more recipes to use up the rest of my phyllo dough. A couple of weeks ago, Art and I experimented with Meatballs in Phyllo Appetizers, and they were a big hit!!
Well, I still had quite a bit of phyllo dough left over, so I started brainstorming with some friends at work. First, we thought of baklava, but that is a bit expensive to make, and would require a few alterations, since I have reacted badly to walnuts in the past. Then we hit on spanakopita. Spanakopita is a Greek savory pastry made with spinach, feta, onions, egg and seasoning. It is served either layered in phyllo dough or in little triangular phyllo pockets.
This recipe was a no-brainer for me since I always have spinach, feta, onions and eggs in the house and, of course, I already had the phyllo. As usual, I tweaked it a bit to make it my own. My friends at work loved it and I hope you do too!!
Spanakopita (Greek Spinach Pie ) Recipe
1/2 bag fresh spinach, steamed
5 oz. crumbled feta (I used tomato-basil flavor)
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 egg, beaten
10 sheets phyllo dough, divided
1/2 cup butter, melted
Preheat oven to 375F.
Combine spinach, feta, onion and garlic powder and egg in a bowl.
Brush a 9″x9″ square pan with melted butter.
Trim the phyllo dough to fit the pan.
Add 5 sheets of phyllo, one layer at a time, brushing each layer with butter before adding the next one.
Spread spinach mixture over layered phyllo sheets.
Add remaining 5 sheets of phyllo, repeating brushing with butter as before.
Bake for 45 minutes, or until golden brown.