Spanikopita
Prep Time Minutes 20
Cook Time 20 Minutes
Passive Time
Servings People
| Prep Time Minutes 20 | Cook Time 20 Minutes | Passive Time | Servings People |
Hanukah is all about the cultural battle between the Ancient Jews and Greeks, so why not serve some Greek food on Hanukah? This Spanikopita recipe is full of the usual spinach and feta, but also has lots of fresh dill and parsley to add great bright flavor. I also add some chopped broccoli which lightens up the filling a bit and add some more veggie flavor to balance out the spinach, which can otherwise be heavy. I like to make these into individual triangles, as its always to make individual sized portions that people can pick up with their hands. You can also make this in a 9 by 13 baking dish, lines with phyllo sheets on the top and bottom for a spanakopita that is more like a casserole. Both will taste delicious!
Ingredients
- 2 TBS Olive oil
- 1 Onion diced
- 5 Scallions finely chopped
- 10 Ounces Feta cheese crumbled
- 6 Ounces Cottage Cheese
- 4 Eggs beaten
- 2 10 ounce packages frozen Spinach thawed and drained
- 10 Ounce package frozen broccoli
- 1/4 Cup Dill fresh, chopped
- 1/4 Cup Parsley fresh, chopped
- salt and pepper to taste
- 1 Package Phyllo Dough Sheets thawed in refrigerator overnight
- 1 stick Melted butter
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Ingredients
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- Preheat Oven to 400.
- Heat a large sautee pan over medium high heat with oil. Add the onions and sautee until the onions are golden brown.
- Remove from pan and place in a large mixing bowl. Add all of the remaining ingredients other than the phyllo sheets and the melted butter to the mixing bowl and mix together well.
- Spread one sheet of the phyllo dough on the kitchen counter and with a cooking brush drizzle with some melted butter or olive oil.
- Spread one more sheet on top and drizzle with some more butter. (Be sure to cover the rest of the phyllo sheets with a slightly damp towel to prevent them from drying out.) You will have to be very delicate working with the phyllo dough.
- Cut the phyllo sheets in 3 lanes, the long way. At the end of each lane add 1-2 TBS of the filling.
- Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest phyllo sheets and filling.
- Line a sheet tray with foil or parchment paper and grease with cooking spray or oil.
- Place the spanakopita triangles on the greased tray and brush them with some melted butter or oil on top.
- Bake in preheated oven until golden and crispy, 20-25 minutes.