Greek in origin, and delicious in nature. With a base of chopped spinach and feta cheese, this finger food can be prepared with or without meat and is sure to please both young of age and young at heart, alike.
Dan from Platter Talk
frozen and chopped
bunch green onions
thinly sliced to base of green stems.
package fillo dough
Fresh ground peppercorn
Allow fillo to thaw overnight, in refrigerator.
Preheat oven to 350 degrees F.
Thaw and drain spinahch, set aside.
Over medium heat, bown sausage in medium size skillet. Drain and set aside.
Using skillet from sausage, lightly saute green onions, add thawed spinch, stir over medium heat until wilted.
Use slotted spoon to remove spinach, place into medium size mixing bowl and allow to cool.
Add sausage to spinach and mix well.
Add eggs, feta cheese, salt and pepper. Stir thoroughly.
Open fillo package, remove dough and lay flat on clean surface.
Cover fillo with plastic sheet packaged with dough.
Place dish towel over plastic sheet, do not cover fillo directly with towel or it will dry out.
Keep fillo covered in this fashion when preparing individual sheets.
Take single sheet of fillo, lay out flat and brush with butter, using a pastry brush.
Lay another layer of fillo on previous layer, apply butter as with first layer.
Using pizza cutter or knife, cut fillo (lengthwise) into thirds.
Place tablespoon of spinach mixture at end of one strip.
Diagonally fold strip of fillo, over filling, at 45 degree angle to create triangle.
Fold again, from bottom to top, continue in this fashion to end of strip.
Brush folded spanakopita with butter and place on backing sheet.
Repeat process until all of filling is used.
Bake for 25 to 30 minutes until golden brown.
Cool slightly, serve warm.
Spanakopita freezes well and can be baked and served at a later time.
Serve with Greek yogurt, as a dipping compliment.
Garnish with fresh cucumbers or crumbled feta cheese.
A Platter Talk Recipe