Spanakopitas Recipe
Do you want one great recipe suggestion to try today? Then this Spanakopitas is it. Best enjoyed as a Main Dish this recipe was taught to me by a dear friend who also happens to be a great chef. A good way to use up Vegetable is to make some delicious Spanakopitas. The Spanakopitas can be considered the gem of the European cuisine. You will love this delicious Spanakopitas recipe! Dont miss it, Try it!
Ingredients
2 tablespoons olive or salad oil
1 small onion, diced
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/3 cup grated Parmesan cheese
1/8 teaspoon pepper
1 egg
1/3 16-ounce package fresh or frozen (thawed) phyllo
1/2 cup butter or margarine (1 stick), melted
Directions
1. In 2-quart saucepan over medium heat, in hot olive oil, cook onion until tender, about 5
minutes. Remove from heat; stir in spinach, cheese, pepper, and egg until mixed.
2. With knife, cut phyllo lengthwise into 2-inch-wide strips. Place strips on waxed paper, then cover with slightly damp paper towels to prevent phyllo from drying out.
3. Place 1 strip of phyllo on work surface; brush top lightly with melted butter or margarine. Place about 1 teaspoonful spinach mixture at end of strip. Fold one corner of strip diagonally over filling so that the short edge meets the long edge of strip, forming a right angle. Continue folding over at right angles until you reach the end of the strip to form a triangular package. Place package, seam side down, in 15 1/2" by 10 1/2 jelly-roll pan; brush with butter or margarine
4. Repeat with remaining phyllo strips and spinach mixture. If not serving right away, cover with foil and refrigerate.
5. About 25 minutes before serving, preheat oven to 425°F. Bake pastries 15 minutes or until golden.
minutes. Remove from heat; stir in spinach, cheese, pepper, and egg until mixed.
2. With knife, cut phyllo lengthwise into 2-inch-wide strips. Place strips on waxed paper, then cover with slightly damp paper towels to prevent phyllo from drying out.
3. Place 1 strip of phyllo on work surface; brush top lightly with melted butter or margarine. Place about 1 teaspoonful spinach mixture at end of strip. Fold one corner of strip diagonally over filling so that the short edge meets the long edge of strip, forming a right angle. Continue folding over at right angles until you reach the end of the strip to form a triangular package. Place package, seam side down, in 15 1/2" by 10 1/2 jelly-roll pan; brush with butter or margarine
4. Repeat with remaining phyllo strips and spinach mixture. If not serving right away, cover with foil and refrigerate.
5. About 25 minutes before serving, preheat oven to 425°F. Bake pastries 15 minutes or until golden.
