Tags
appetizer, comfort food, dinner, ethnic cooking, ethnic cuisine, Ethnic Food, Greek, Greek dishes, Greek food, party appetizer, recipe, snack, snack recipe
It have been very busy with work, the HS musical and Leo Club; several nights a week I’m still at school at 10 pm. I actually had to buy lunch this week, not just once, but three times! I’ve deprived Hubster of hearty home cooked meals. Don’t worry, he’s not widdling away. Finally Friday, and I am going to indulge in some hot and savory Spanakopita. It may sounds like a strange craving to have, but this Greek dish is a comfort food for me.
Spanakopita
Ingredients:
1 pk frozen* spinach (thawed), 8 oz. crumbled Feta cheese, 1 small onion (minced), 1 Tbs. parsley, olive oil, about 10 Phyllo sheets, 2 eggs, 3 Tbs. flour
Directions:
Sauté onions in olive oil until opaque, drain excess oil and transfer to mixing bowl. Toss in spinach, Feta, eggs, flour and parsley. Taking one Phyllo sheet at a time, fold in half lengthwise and brush with olive oil. Place a portion of spinach mixture at bottom corner. Slowly fold Phyllo into a triangle (like a paper football). Repeat with remaining mixture. Brush the outside of the triangles with olive oil. Bake on an oiled tray at 350°F for 15-20 minutes.
Spanakopta Triangles
Remember, the spanakopita triangles will swell and puff a bit.
*Yes, I actually prefer frozen spinach for this recipe. However, if you use fresh spinach make sure it’s washed, dried and de-stemmed before you sauté it.
Some people substitute ricotta cheese for half of the Feta cheese. I do not prefer this method, but you may.
What is your unusual comfort food?
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