Tuesday, August 18, 2015

Recipe: Spanakopita

We made this delicious recipe at the AC Food and Wine show!  Alfa has tons of delicious products including the phyllo dough.

2 tablespoons olive oil
1 medium onion, peeled and minced
12 ounces frozen chopped spinach, thawed
Salt and freshly-ground pepper
8-10 ounces feta cheese
Pinch of freshly-grated nutmeg
1 large egg, at room temperature
Lemon juice
16 sheets Alfa filo dough, thawed, if frozen
Melted butter

Preheat the oven to 350 degrees F. Heat oil in a large skillet. Add the onions and cook, stirring frequently, until translucent. Squeeze out all water from spinach using cheese cloth. Mix the spinach in a small bowl with the feta until chunky. Taste, and add nutmeg and a squirt of lemon juice, plus more salt and pepper if desired. Stir in the egg. Unwrap and unroll the filo and keep it covered at all times with a piece of plastic and a damp towel. Working quickly lay one sheet of filo on the counter and brush it lightly with butter. Lay another sheet on top of it and brush it with butter as well. Slice down the middle lengthwise. Place 1 tablespoon of the filling in each corner of the dough. Fold one corner diagonally over the filling, then continue folding keeping the triangle shape (as you'd fold a flag) and brushing the exposed surfaces of the filo with butter, until you have a neat triangle. Brush the top with butter and set on a baking sheet. Continue making more spanakopitas with the remaining filling. Put the triangles on a baking sheet and bake for 25-30 minutes, or until deeply-golden brown. Serve warm.

Photo by Emily Clack

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