I had some great feta in the fridge and ever since I starred a few spanakopita recipes in my Google Reader I had been craving it. I went back to read the recipes I starred and realized there was no way I would have time to make them on a weekday. Working with the phylo dough was going to be extremely time intesive. Not something I want to tackle when I don’t get home until 7 p.m. and it’s all I can do to feed us by 8 or 8:30.
So off I went in search of “easy” spanakopita recipes. I checked one of my favorite blogs for Greek inspired food, Elly Says Opa!, and sure enough she had a Cheater Spanakopita recipe. The real time saver is that this recipe uses puff pastry instead of the phylo dough.
We loved these spanakopitas. While they weren’t quite the real deal, they definitely got the job done for a quick dinner. I served them with a big Greek salad and it made a nice vegetarian meal. This recipe makes a ton of spanakopitas but the leftovers were great for lunch. During dinner we also talked about how great these would be for an appetizer at a party.
(Recipe source Elly Says Opa!)
2 sheets puff pastry (one box), thawed
1/4 cup onion, diced
fresh dill, to taste (omitted, dill is my least favorite herb!)
2-3 tbsp fresh parsley, chopped
1/2 lb fresh spinach (about 1 bag)
4 oz feta cheese, crumbled
2 eggs, divided
salt and pepper
Remove puff pastry from freezer and follow directions on box for thawing. We let ours sit at room temperature for about 45 minutes.
Preheat oven to 375 degrees.
Heat olive oil in a large skillet. Add onions and saute until they begin to get tender and translucent. Stir in the spinach and then turn off the heat. Let the spinach wilt down a bit (but not completely, you still want it to have a little life).
Roll the puff pastry dough into a square, making it slightly thinner. Cut each sheet into 9 equal squares by making 2 horizontal cuts and 2 vertical cuts.
Transfer spinach mixture to a bowl. Add in feta, dill, parsley and salt and pepper. Beat one egg and add to mixture. Stir well.
Spoon about 1 to 2 tablespoons of the spinach mixture in each puff pastry square. Bring the 2 opposite sides together to form a triangle and press with your fingers to seal. Place on a baking sheet. Beat the second egg and then brush the tops of the triangles with the egg. Bake for about 20-25 minutes or until golden.
Yield: 18 spanakopita triangles
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