{"id":3069,"date":"2009-11-09T20:21:46","date_gmt":"2009-11-10T03:21:46","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=3069"},"modified":"2019-10-20T07:12:26","modified_gmt":"2019-10-20T14:12:26","slug":"spanakopita","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=3069","title":{"rendered":"Spanakopita"},"content":{"rendered":"

(Posted by my daughter, Alexis.)<\/strong><\/span><\/p>\n

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.<\/p>\n

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.<\/p>\n

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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!<\/p>\n

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.<\/p>\n

\"IMG_0318\"<\/p>\n

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.<\/p>\n

\"IMG_0320\"<\/p>\n

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\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Spanakopita<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tegg<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tmedium onion<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlb.<\/span>\n\t\t\t\t\t\t\t\t\t\tcrumbled feta cheese<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\toz.<\/span>\n\t\t\t\t\t\t\t\t\t\tcream cheese<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t5<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\toz.<\/span>\n\t\t\t\t\t\t\t\t\t\tchopped spinach<\/span>\n\t\t\t\t\t\t\t\t\t\tthawed and squeezed<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tchopped parsley<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tdill weed<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tgarlic powder<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlb.<\/span>\n\t\t\t\t\t\t\t\t\t\tpkg phyllo dough<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tstick butter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      In a blender, combine the egg, onion, and feta cheese.\u00a0 Beat to combine.\u00a0 Add the cream cheese and combine well.\u00a0 Add the spinach and seasonings and mix just until blended\u00a0 Chill for 1 hour.\u00a0 Stack 2 sheets of phyllo\u00a0 together, cutting through both sheets, cut strips 2 inches wide by 16 inches long.\u00a0 Brush with melted butter.\u00a0 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.\u00a0 Fold one corner of the strip to the opposite side, forming a triangle and enclosing the filling.\u00a0 Continue folding as you would a flag.\u00a0 Brush with melted butter to secure end piece.\u00a0 Place on ungreased cookie sheet and bake at 375 degrees for 20 minutes.\u00a0 Serve hot.\u00a0 They can be baked and then frozen, or frozen before they are baked.\u00a0 Reheat on a cookie sheet at 350 degrees for 15 minutes.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n

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