Spanakopita
By: Sheri Wetherell
Published: September 13, 2008

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.

Comments:
Mrs.Sound
September 14, 2008

I bet this is why Popeye the sailorman loves to eat spinach. Because it's very rich in nutrients. I'm Popeye the Sailor Man..Peep! Peep!
Lulu Barbarian

I'll definitely have to try your version of spanakopita.  There actually is a homemade version of phyllo dough that uses olive oil instead of butter.  This is the type of phyllo used during the meatless-dairyless days of Lent.
Ricelover

Happy Mid-Autumn Festival to you as well! Nice blog you have here! I'll try some of the recipe you have here someday ^^
Angela

It must have been amazing island hopping in Greece. Lucky you! I've always wanted to make this. Thanks for the inspiration!
Abby @ mangerlaville

I love greek food. I guess I never realized how easy they are to make. These are my boyfriend's favorite, so I guess it is time to make them. Thanks for the recipe...
Louise

These are the types of things that I usually order at a restaurant, figuring they are too difficult to make at home.  With your simple shortcuts, it may be time to give them a try myself!
Peter

Spanakopita has to be one of the most popular Greek offerings. 
I understand your olive oil choice but phyllo works better with butter.
The end product looks wonderful, try adding some dill and ricotta  (myzithra) into the filling and as for nutmeg, I've yet to encounter it in the Spanakopita but it's your version.
Enjoy!
michelle of ble...

Oh I know I would love this; I love making anything stuffed with ricotta and spinach (and always a pinch of nutmeg) and feta is definitely one of my faves :)