Total Steps
11
Ingredients
11
Tools Needed
9
Ingredients
- 2 tablespoon <a href="/NLPYVN22">olive oil</a>
- 1 medium <a href="/YCPMHNRB">onion,</a> peeled and minced
- 12 ounce (325 g) <a href="/QWH3NS3L">fresh spinach,</a> well-washed and towel dried
- 0 <a href="/XBPNFKYS">salt </a>and freshly-ground <a href="/BLWZ5ZPF">pepper</a>
- 10 ounce (230- 250 g) <a href="/4ML2TC4D">feta cheese</a>
- 2 tablespoon finely-chopped flat leaf <a href="/GKXHVZLV">parsley</a>
- 0 of freshly-grated <a href="/JWY2TSTS">nutmeg</a>
- 1 large <a href="/2PVT278D">egg,</a> at room temperature
- 0 <a href="/PCGHNLWF">lemon juice</a>
- 16 sheet <a href="/45RV4TZD">filo </a>dough (about 12 ounces, 350 g), thawed, if frozen
- 0 Melted <a href="/JWK77VQF">butter </a>(2- 3 ounces, 60- 90 g)
Instructions
Step 1
<a href="/XZFHRHHF">Heat </a>oil in a large saucepan or <a href="/MYJ2HRB7">skillet.</a> Add the onions and cook, <a href="/DRM2WPZ4">stirring </a>frequently, until transluscent.
Step 2
Add the spinach and a bit of <a href="/DPSVTKVY">salt </a>and pepper, cover, and cook until the spinach is completely wilted, <a href="/DRM2WPZ4">stirring </a>once or twice to hasten the process.
Step 3
Scrape the spinach into a colander and let <a href="/GZFHJC5K">cool </a>completely. Once <a href="/GZFHJC5K">cool,</a> firmly <a href="/KVDHNZ86">squeeze </a>out the excess liquid then <a href="/6L7QNTJV">chop </a>the spinach with a chef’s knife into smallish pieces.
Step 4
<a href="/7S3QCKWK">Mix </a>the spinach in a small bowl with the feta and parsley until chunky. <a href="/WDCS6JL5">Taste,</a> and add nutmeg and a squirt of lemon <a href="/QDWRNXYW">juice,</a> plus more <a href="/DPSVTKVY">salt </a>and pepper if desired. <a href="/DRM2WPZ4">Stir </a>in the egg.
Step 5
Unwrap and unroll the filo and keep it covered at all times with a damp tea towel.
Step 6
Working quickly lay one sheet of filo on the counter and brush it lightly, but thoroughly, with butter. Lay another sheet on <a href="/R34ZSY3M">top </a>of it and brush it with butter as well.
Step 7
Set 1/4 cup (50g) of the filling in the center, about 1-inch (3cm) from the edge of the sheets of filo, then rol<a href="/LTNN8R88">l the</a> two edges of the dough over, lengthwise, to encase the filling. You should have a long rectangle with filling underneath the top<a href="/R34ZSY3M"> far</a> end.
Step 8
Brush the exposed surface of the filo with butter and <a href="/8M4FMXQ6">fold </a>one corner diagonally over the filling, then continue <a href="/8M4FMXQ6">folding </a>keeping the triangle shape and brushing the exposed surfaces of the filo with butter, until you have a neat triangle. Brush the <a href="/R34ZSY3M">top </a>with butter and set on a <a href="/RNT367Z2">baking </a>sheet.
Step 9
Continue making more spanakopitas with the remaining filling.
Step 10
To <a href="/RNT367Z2">bake </a>the spanakopita, <a href="/H3S4YV46">preheat </a>the oven to 350F (180C) and put the triangles on a ba<a href="/RNT367Z2">king sh</a>eet, then brush each with butter. Ba<a href="/RNT367Z2">ke fo</a>r 15-20 minutes, or until deeply-golden bro<a href="/D434P8MH">wn.</a>
Step 11
Let them <a href="/GZFHJC5K">cool </a>down a little before <a href="/Y6MVNCHX">serving.</a>