Appetizer
Spanakopita
Recipe by: Penny McEntee Cuisine: Greek
Servings: 12
Prep Time: 20 min Cook Time: 60 min
Directions (Continued):
7. Assemble the spanakopita (continued)
Evenly spread the spinach and feta filling over the phyllo dough Lay an additional two sheets of phyllo over the filling and brush with olive oil Continue to layer brushing until you have used up all the sheets Brush the top with olive oil and sprinkle with a few drops of water 8. Fold the flaps or trim the sides - if folded, brush with olive oil 9. Cut partway through into squares (ONLY PARTWAY) 10. Bake in the oven for 1 hour or until the phyllo is crisp and golden 11. Remove from oven, finish cutting into squares and serve
Notes: Seasoning are interchangeable – if you don’t like parsley don’t use it. Melted butter is an appropriate substitute for olive oil.
Make sure you squeeze all excess water – there is a lot!
When working with phyllo, place dough in between slightly damp kitchen towels. The dough is paper thin so breakage happens, just keep layering.
Be sure to brush each layer for peak flakiness.
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