Who doesn’t like spanakopitas? Spinach and cheese baked in phyllo dough brushed with lots of butter??
Normally they are small appetizers but these are dinner sized. You get more bang for your buck, so to speak.
I served these with about a week ago to my family along with Marinated Lamb Kebabs, Greek Salad and Easy Tzatziki. They are by far, the best spanakopitas I’ve ever had.
You know what the best part is? You can freeze these before you bake them. They are a bit time consuming to prepare so I’d get them done ahead and freeze them. Then defrost in the refrigerator, brush with butter, sprinkle with salt and bake as directed!
Dinner Spanakopitas (Makes 12)
Recipe Courtesy Barefoot Contessa
- 1/4 cup good olive oil
- 1 cup chopped yellow onion
- 3 scallions, white and green parts, chopped
- 2 (10-ounce) packages frozen chopped spinach, defrosted
- 4 extra-large eggs, lightly beaten
- 3 tablespoons freshly grated Parmesan cheese
- Plain dry bread crumbs
- 1 teaspoon grated nutmeg
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups small-diced feta cheese (12 ounces)
- 3 tablespoons toasted pine nuts
- 24 sheets frozen phyllo dough, defrosted
- 1/4 pound (1 stick) unsalted butter, melted
- Flaked sea salt for sprinkling
Preheat the oven to 375 degrees.
Heat the olive oil in a medium sauté pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.
Last night’s dinner was a bit random: The rest of the Garlic Cheddar Chicken, leftover Gulliver’s Creamed Corn that I pulled out of the freezer and a salad.
Breakfast this morning was a toasted Cinnamon Raisin Bagel Thin with Teddie Super Chunky peanut butter and strawberries.
I took my son to his tennis lesson and then went to spin class.
Lunch was a turkey and avocado sandwich with a salad.
I took my son to boy scouts and now I’m at home relaxing. After I pick him up, I have some family coming into town for the weekend. I made a couple of baked goods that I can’t wait to share with you!
What are you doing for the Memorial Day Holiday?
They look really good! I love Barefoot Contessa recipes. Every Memorial Day wknd here is spent getting our pool opened/cleaned...ugghhh. BBQ at my parents tomorrow. Enjoy!ReplyDelete
Loving all this food today!ReplyDelete
Believe it or not, I've never tried Spanakopitas before. This looks good. I'm saving your recipe on Pinterest. Can't wait to try it!ReplyDelete
Yum! I love spanakopita minus the spinach, I cannot remember the name of it but I get it at the Greek festival every year!ReplyDelete