cheeses, and eggs. If you are making the spinach triangle appetizers, then you probably would need about 2 bags of the fresh spinach, which is more affordable.
This is a classic Greek favorite pie than can be served as an appetizer, or side dish, or even a main dish with a side of salad. The main ingredients of course are; Phyllo (fillo) pastry dough, spinach, and Feta cheese. You can variate the herbs such as mint, parsley, or dill. I used a mixture of fresh mint, and fresh parsley.Also, you can add a different cheese with the Feta... as for the onions, you can use scallions, or a sweet mild onion.
adapted from All Recipes.com
I used 1 stick butter 4 ozs=113.4g (melted)
1 large sweet onion, chopped
1 bunch green onions, chopped (omitted that)
2 cloves garlic, minced
2- 10 oz. chopped frozen spinach, thawed
1/2 cup chopped fresh parsley
a handful of chopped fresh mint
No salt needed, just freshly ground pepper, and freshly grated nutmeg added in to the cheeses
2 eggs, lightly beaten
1- 8 oz, package Philadelphia Cream Cheese
1 cup crumbled feta cheese
2 cups crumbled feta cheese
8 sheets phyllo dough...(omit this)
24 sheets total...12 for bottom & 12 for top
1/4 cup olive oil
|1.||Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.I used a 9x11 or 9x13inch is OK to use.|
|2.||Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.|
|3.||In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.|
|4.||Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.Bake for at least 45 minutes with the extra sheets. Before you bake the Spanakopita, with a sharp knife, score the pieces but do not cut through (only the top few layers) This makes it easier to cut, when finished baking!|
Unless you have some old "hand-me-down" recipe from family, I seriously doubt that they mention any source because it's usually handed down to them by a family member, or friend, and those are the best KIND!
Also, I have to be honest with you, I practically given up on my Weight Watchers now...even though I'm still paying for the online program...have gained back 5 lbs of my 15 lbs weight loss over the last month (especially the holidays) ...too ashamed to go for a "weigh-in"...just went back to the gym in one month of absence, not counting points right now...shame, shame. I didn't just fall off the "wagon"...the wagon kind of rolled over me! All-in-all, I feel really good, my cat Prince is still alive (eating me out of house and home)...(although skin and bones)...oh, yes! He even eats from my roasted chicken, as long as it's white meat and cut up in tiny pieces. Poor old little guy, almost 20 now. Just wanted to let you in on the latest!
Have a wonderful Sunday!