Dinner Spanakopitas
ID: f4ebf135...
Crispy, golden-brown phyllo pastry triangles folded around a savory, rich filling of spinach, salty feta, grated Parmesan, toasted pine nuts, and warm nutmeg.
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🍳 Cooking Flow
Sauté onions and scallions in olive oil, then combine with thoroughly squeezed defrosted spinach. → Mix in beaten eggs, Parmesan, bread crumbs, nutmeg, salt, pepper, toasted pine nuts, and diced feta to make the filling. → Stack 4 layers of phyllo dough, brushing each layer with melted butter and sprinkling with bread crumbs, then cut the stack in half lengthwise. → Place 1/3 cup of filling on each strip, fold into triangles, brush with butter, sprinkle with flaked salt, and bake at 375°F for 30-35 minutes.
Cooking Steps
Brief Cooking Order
Sauté onions and scallions in olive oil, then combine with thoroughly squeezed defrosted spinach. → Mix in beaten eggs, Parmesan, bread crumbs, nutmeg, salt, pepper, toasted pine nuts, and diced feta to make the filling. → Stack 4 layers of phyllo dough, brushing each layer with melted butter and sprinkling with bread crumbs, then cut the stack in half lengthwise. → Place 1/3 cup of filling on each strip, fold into triangles, brush with butter, sprinkle with flaked salt, and bake at 375°F for 30-35 minutes.
Introduction
Crispy, golden-brown phyllo pastry triangles folded around a savory, rich filling of spinach, salty feta, grated Parmesan, toasted pine nuts, and warm nutmeg.
Step 1
Heat olive oil in a sauté pan over medium-low heat. Add the chopped yellow onion and cook for 5 minutes until tender. Add the chopped scallions and cook for another 2 minutes until wilted but still green.
Step 2
Gently squeeze most of the water out of the defrosted spinach using your hands or a colander, then place the squeezed spinach into a large bowl.
Step 3
Add the cooked onion and scallion mixture into the bowl with the spinach and stir together.
Step 4
In a separate bowl, lightly beat the eggs and pour them into the spinach mixture. Add the dry bread crumbs, grated Parmesan, nutmeg, kosher salt, and black pepper, stirring to combine.
Step 5
Dry-toast the pine nuts in a pan over low heat for about 5 minutes until golden and nutty. Add the toasted pine nuts and diced feta cheese to the spinach mixture, gently folding everything together.
Ingredients List
Important Notes
Make sure to squeeze out as much excess liquid from the defrosted spinach as possible, otherwise the filling will make the phyllo dough soggy.
Using bread crumbs between the layers of phyllo prevents them from sticking flat against each other, allowing the pastry to puff up into crispy, distinct layers.
Keep unused phyllo sheets covered with a damp towel while working so they do not dry out and crack.
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