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Mini Spanakopita

 

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Mini Spanakopita
 

 

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Recipe

Mini Spanakopita

Spinach and feta wrapped in buttered phyllo dough—need I say more?

Times

  • Prep Time : 20 min
  • Cook Time : 30 min
  • Ready Time : 50 min

Servings

16 triangles

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 bag frozen spinach, defrosted and drained well (10-ounce bag)
  • 1 cup crumbled feta
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 6 phyllo sheets, defrosted
  • 1/2 cup unsalted butter

Directions

Heat oil in a medium sauté pan over medium-high heat. Sauté onions and garlic for 5 minutes or until translucent. Transfer to a large bowl and add spinach, feta, nutmeg, and cinnamon and stir to combine.

Take one phyllo sheet from stack and arrange on a work surface with the long side closest to you. Brush with melted butter. Top with another sheet and brush with more butter. Top with one more sheet and brush with butter. Cut stack crosswise into 8 strips.

Preheat oven to 375°F.

Put a heaping teaspoon of filling near one corner of a strip on the end closest to you. Fold corner of phyllo over to enclose filling and form a triangle. Continue folding the strip, like a flag, maintaining the triangular shape. Put triangle, seam side down, on a lightly greased large baking sheet and brush the top with butter. Repeat with remaining strips and filling. Repeat with remaining three phyllo sheets to make 16 triangles total.

Bake until golden brown, 20 to 25 minutes, and transfer to a wire rack to cool slightly.

TIP: Cutting Lengthwise vs. Crosswise
Cutting an ingredient “lengthwise” means to slice it the long way, the length of the ingredient from “pole to pole.” Cutting an ingredient “crosswise,” is the exact opposite and means slicing across the short way.

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About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

5 Responses to Mini Spanakopita

  1. avatar says: zoomny

    Can you post a video for this? I’m not clear on the directions for cutting it correctly.

  2. Hi there SO sorry I can’t do a video right now – BUT!! this video should help you http://www.5min.com/Video/How-to-Make-Spanakopita—Part-6-145445720 at about the 2:20 mark he shows you how to fill you will see the idea is long rectangular strips – please let me know if this helps

  3. I made this recently and haven’t worked with phyllo in a while, I was pleasantly surprised by how easy it was. I didn’t use the melted butter instead I sprayed with cooking spray, not sure how much fat I saved, but it was easier. They also freeze well either before you bake them or after.

  4. avatar says: gzee

    how can i make the spinach filling parve?

    • you can replace it with 1 cup of crumbled tofu or 1 cup of sliced/chopped sauteed mushrooms or 1 cup mashed potatoes or 1 cup of additional sauteed onions and garlic – in all instances you most likely will need to add salt/season to taste as feta has a nice salty flavor.

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