Tuesday, 27 May 2014

Easy Spanakopita

Easy Spanakopita

Once upon a time I wrote a blog where I related my adventures in cooking school. In there I had shared some pretty cool recipes and I thought it would be a good idea to re-share them here. :)
This Spanakopita recipe is to die for and extremely easy to prepare. It should take you up to 40 minutes to complete it and it yields 6 units. 

  • 125g cream cheese (at room temperature)
  • 100g feta cheese
  • 100g frozen spinach (thawed)
  • 1 tbsp of plain yogurt
  • 1 chopped clove of garlic
  • 1 tsp olive oil
  • Salt and pepper to taste
  • 1 egg
  • Phyllo dough (thawed)
  • ½ cup of melted butter
Squeeze the water out of the frozen spinach. On a saute pan, heat olive oil and cook the garlic until slightly brown; add spinach, salt and black pepper then turn off the heat. Set it aside to cool. On a bowl, mix cream cheese, feta cheese and yogurt together. To the cheese mixture, add the sauteed spinach and the 1 egg. Store it in the fridge for 30 min. 

To assemble the Spanakopitas, lay one sheet of phyllo and brush it with butter, add another phylo sheet on top, always brushing with butter. Repeat this process 5 times.
Cut the phyllo into long rectangles. Add filling in the bottom right side of the rectangle, then you are going to turn the bottom right tip of the rectangle in a diagonal so it forms a triangle:
Keep folding it until all the phyllo rectangle has been used. Finally, brush the top of each Spanakopita with butter.
Bake in 375F for about 20 minutes or until golden brown. If you can resist, let it rest for a few minutes before you bite into it. :)

A couple of tips:
While working with the phyllo dough, keep the sheets you are not using covered with a clean damp kitchen towel
To make bite size Spanakopitas, less sheets of phyllo are needed and all you have to do is to cut thinner rectangles

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