Opa!

I love spinach, but sometimes just sautéing it or making a salad can be boring and tiresome. We still want those nutrients though, don’t we? If you want to mix it up a bit and serve spinach in a different way, try making spanakopita triangles. I lived on these delicious little packets while island hopping in Greece years ago. Now whenever I make them I’m nostalgic for Santorini, Naxos, Paros…

I’ve adapted the following recipe and cut out the butter. I find that using olive oil spray is faster, easier and healthier.

Spanakopita

Olive oil spray
2 packages baby spinach
1 cup feta, crumbled
Pinch freshly grated nutmeg
Fresh ground pepper
6 phyllo sheets, thawed

In a skillet over moderate heat, wilt the spinach with a bit of water. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, and pepper.

Preheat oven to 375°F.

Cover phyllo stack with plastic wrap and then a dampened kitchen towel.

Take 1 phyllo sheet from stack and arrange on a work surface with the longest side nearest you and lightly spray the surface with olive oil. Keep remaining phyllo sheets covered.

Put a heaping teaspoon of filling near one corner nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Fold away from you towards the top edge. There will be about 1″ extra phyllo, simply fold that edge in to continue your triangular folding. Continue folding (like a flag), maintaining a triangle shape. Put triangle, seam side down, on a baking sheet sprayed with olive oil. Continue with remaining phyllo sheets, then lightly spray olive oil again on top.

Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.

Makes 6 triangles.

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