Spanakopita

Makes 20 Spanakopitas

Filling (makes 3 cups):

  • 2 tsp fresh garlic, minced
  • 2 tsp olive oil
  • 1 1/2 cup frozen spinach, thawed and drained
  • 1 cup chopped pecans
  • 1 cup yellow onions, minced
  • 1 cup feta cheese
  • 2 Tbsp heavy cream
  • seasoned bread crumbs, enough to prevent the mixture from being too wet
  • salt and pepper to taste
  1. Toast garlic in pan with olive oil on medium heat until browned.
  2. Add the remaining ingredients in a large bowl and mix well.
  3. Taste and adjust seasonings.  Set aside.

Spanakopitas:

  • 12 to 15 filo sheets
  • 1/2 cup melted butter
  1. Preheat oven to 375 F.
  2. Place one sheet of filo on work surface with the long side nearest you (“landscape” orientation).  Brush with melted butter.  Repeat with two more filo sheets, so there are 3 layers.
  3. Cut filo sheets vertically into five strips with pizza cutter or scissors.
  4. Place 2 Tbsp of filling at bottom of each strip and fold to form triangles as if folding a flag.
  5. Bake until golden brown, about 8 to 12 minutes.  Serve hot.

Source: Cafe Sunflower recipe book

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