1.5-2 cups cooked greens (from fresh or frozen)
½ onion, finely chopped
2 green onions, chopped (optional)
2 Tbsp fresh dill, finely chopped (optional)
1 cup feta cheese, crumbled
1 cup small-curd cottage or ricotta cheese (optional)
1 Tbsp Parmesan cheese, grated
1 Tbsp bread crumbs
1 package frozen phyllo (filo) pastry
Extra virgin olive oil
Steam the greens until tender. Drain, cool and squeeze out excess moisture. Chop coarsely. Sauté the onion in the olive oil until soft. Let cool. Mix everything together.
To combine the phyllo and filling, follow directions on the inside of the phyllo box, or place a sheet of phyllo on a large cutting board. Cover the remaining phyllo with a slightly damp towel. Spread a thin layer of olive oil over phyllo; don’t worry if you don’t cover it completely. Place a sheet on top, oil it, and cut them lengthwise into thirds to end up with 3 long, double-layer strips. Put 1Tbsp filling on the bottom of each sheet, and fold the bottom corner towards the edge to make a triangle. Repeat until it is all folded.
Brush with olive oil, place on an oiled baking sheet and bake 15-20 minutes at 350°F until golden brown.
Yogurt dip for spanakopita
- ½ cup yogurt
- 1 clove garlic, rasped (or chopped very finely)
- 2 tsp extra virgin olive oil
- 1 Tbsp crumbled feta
- Pinch salt
- 1 Tbsp fresh dill, minced (optional)
From the kitchen of Janet Wallace
Article: Spanakopita recipe