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by on November 9th, 2009

Spanakopita

I like when football season rolls around here in Austin, but not necessarily because I’m a huge sports fan.  Living in a college town, the city definitely becomes a little more alive during the fall.  But mainly, the games are a chance to hang with friends, “watch” the game, eat some good food and partake in a few beverages.

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Instead of the usual football watching fare(pizza, queso, etc), I wanted to make one of my favorite appetizers the other weekend for the TX-OU game.  I thought that the spanakopita might resemble mini footballs.  Think junior high.  I remember guys folding notebook paper into “footballs” and flickingthem across classrooms through their friend’s hands forming a “field goal”.  Well anyways, that’s what I imagined while making these.  I tried to get a shot of one of the phyllo triangles being punted through the field goal when Texas kicked one of many field goals during that game.

I managed to find some whole wheat phyllo dough in the grocery store, which I don’t think I’ve ever seen it before.  Not that WW phyllo will make this recipe healthy by any means, with the layers of phyllo sheets and butter, cream cheese, butter, feta and a little butter.  But hey, it’s got spinach too and that’s healthy!

I was already half way into making these when I remembered to take pictures.  So unfortunately there are no shots of prepping the mixture or folding these into triangles.

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I think I was working too slow and the phyllo dough got pretty dried out by the time I was almost finished.  I brushed them with a little extra butter before baking.

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Spanakopita

1 egg

1/2 medium onion

1/4 lb. crumbled feta cheese

4 oz. cream cheese

5 oz. chopped spinach, thawed and squeezed

1 Tbsp. chopped parsley

1/2 tsp. dill weed

1/2 tsp. garlic powder

1 lb. pkg phyllo dough

1 stick butter

In a blender, combine the egg, onion, and feta cheese.  Beat to combine.  Add the cream cheese and combine well.  Add the spinach and seasonings and mix just until blended  Chill for 1 hour.  Stack 2 sheets of phyllo  together, cutting through both sheets, cut strips 2 inches wide by 16 inches long.  Brush with melted butter.  Place a teaspoon (that’s what the recipe says, but I put a lot more, at least a tablespoon if not more) of filling on one end of the strip.  Fold one corner of the strip to the opposite side, forming a triangle and enclosing the filling.  Continue folding as you would a flag.  Brush with melted butter to secure end piece.  Place on ungreased cookie sheet and bake at 375 degrees for 20 minutes.  Serve hot.  They can be baked and then frozen, or frozen before they are baked.  Reheat on a cookie sheet at 350 degrees for 15 minutes.

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