Feta Spanakopita

Feta Spanakopita

prep time

minutes
cook time

minute
servings
6

Ingredients













Cooking Instructions

1

In a skillet, heat the oil over medium-high heat; add the onion, red pepper, and red pepper flakes. Sauté, stirring occasionally, until the vegetables are browned. Add the spinach and garlic; sauté until the spinach begins to wilt, 2 to 3 minutes. Remove from the heat.


2

In a bowl, combine the cheeses, egg, 1/2 cup of the pistachios, and the spinach mixture. Set aside.


3

Divide the fillo into two stacks of 3 sheets each. Cut each stack into 3 equal strips. Cover the strips of unused fillo with a damp towel while working with the pastry. Place about 1/2 cup of the spinach mixture on one strip, 2 inches from the bottom. Fold the corner of the pastry over the filling to start forming a triangle. Fold from one corner to the opposite side, as you would a flag, for the entire strip.


4

Heat oven to 400°F, and repeat with the remaining strips. Place the pastries on a baking sheet; brush with melted butter. Sprinkle with the remaining finely chopped pistachios. Bake for 25 to 30 minutes or until the pastry is lightly browned.


Ingredients













Cooking Instructions

1

In a skillet, heat the oil over medium-high heat; add the onion, red pepper, and red pepper flakes. Sauté, stirring occasionally, until the vegetables are browned. Add the spinach and garlic; sauté until the spinach begins to wilt, 2 to 3 minutes. Remove from the heat.


2

In a bowl, combine the cheeses, egg, 1/2 cup of the pistachios, and the spinach mixture. Set aside.


3

Divide the fillo into two stacks of 3 sheets each. Cut each stack into 3 equal strips. Cover the strips of unused fillo with a damp towel while working with the pastry. Place about 1/2 cup of the spinach mixture on one strip, 2 inches from the bottom. Fold the corner of the pastry over the filling to start forming a triangle. Fold from one corner to the opposite side, as you would a flag, for the entire strip.


4

Heat oven to 400°F, and repeat with the remaining strips. Place the pastries on a baking sheet; brush with melted butter. Sprinkle with the remaining finely chopped pistachios. Bake for 25 to 30 minutes or until the pastry is lightly browned.


Tagged in: Entrée Feta Ricotta

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