OPA! Spanakopita!

OPA! SPANAKOPITA!!!

Being of Armenian descent I've grown up with some sort of version of a Spanakopita on our dinner table alot! There's just something about that crispy phyllo dough, that hot smooth spinach and tangy feta cheese when you bite into it that just puts it on my all time favorites list!

I'm not kidding. It's that good.

It takes a little practice and trial and error to make but once you get it... you get it!!! You'll find over time, they're easy and a fantastic appetizer for a party, side dish for with your dinner, or just a good snack for yourself! It's what I like to call, old faithful! It'll be a crowd pleaser for sure!

So let's talk Phyllo dough...

QUE OMINOUS MUSIC! DUM DUM DUMMMM!!!!!!

I'm kidding!!! It's not so hard to use!

Phyllo dough can be one of those things that when you think about getting in the kitchen to bake with, the red lights and big whistles start popping into your head... andall parts of your brain will tell you... STEP AWAY FROM THE PHYLLO!

It's delicate, it cracks easily and can't be left unattended for too long... sounds like a woman right? (I know, I'm so corny with my jokes!)

I'm going to tell you this... love the Phyllo and the Phyllo dough will love you back!

With that being said... let's get started on making some of the most delicious and easy Spanakopita's!

Please take a look at the **sidenotes** at the end for more tips for working with phyllo dough.

SPANAKOPITA

The Filling:

1 small finely diced onion

2 tablespoons butter

2 packages (10 oz) chopped spinach thawed & pressed dry

2 large eggs beaten

½ pound feta cheese

(about 1 ½ cups)

¼ cup fresh flat leaf parsley chopped

2 tablespoons fresh chopped dill

1 teaspoon salt

¼ teaspoon ground black pepper

The Shell:

1 ½ sticks butter melted and clarified

1 package Phyllo Dough

Dough:

Slice the phyllo into strips. Generally you can get about 3 large strips lengthwise and then stack them- and for use, peel each layer off one by one…

Cover with wax paper and then a moist towel. If dough gets too wet or dry, it will be unworkable, but it's not difficult once you get used to it.

Filling:

In a large deep skillet sauté the onion in butter over medium heat until

translucent. Add the spinach and cover and cook for 2 minutes.

Allow to cool.

In a bowl, combine the eggs, cheese, parsley, dill, salt & pepper. Add cooled spinach mixture &combine thoroughly.

Assembly:

Brush 1 strip of the phyllo dough with melted butter (be generous with the

butter) Put a teaspoon of filling at 1 end of the phyllo dough. Fold into triangles and continue to fold triangle

over and over to end of phyllo strip. Brush the top

with melted butter. Repeat this process for each strip. Bake in a 350F oven for 20 minutes, until golden brown.

**sidenotes**

Optional things you can do-

Beat 1 egg and 1 tbs water and brush over the top of the triangles before they go into the oven. This will make for an even better golden brown and less cracking of the phyllo dough.

Ricotta Cheese is also another variation that you can add to the mixture, it will make for a creamier filling.

Dill is not the only herb you can use, try oregano or a little crushed mint! For a little bit of spice you can add some cayenne pepper. For some tangy-ness add some lemon juice! It’s all dependent upon your taste! Remember, when it’s your kitchen, you can do what you want! Be fearless!

Speaking of fearless….

Fear not the Phyllo Dough!

You can purchase phyllo dough sheets frozen and they are found in most supermarkets. Buy the freshest frozen dough if possible. If your grocer doesn’t sell a lot of this, you may be buying a package that’s been sitting around for a while. Phyllo dough that’s not fresh will crack and crumble and be almost impossible to use.

Plan ahead with Phyllo dough. You will need two damp (not wet) cloths dish towels- you MUST cover the Phyllo dough at all times unless you are taking out a sheet of it… it will dry out SUPER fast and crack on you…. And as we all know Whitney said, crack is wack! (you guys still reading this?)