Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 20 minutes
Yield: 2 dozen spanakopita
- 1 stick unsalted butter
- 1 lb. frozen chopped spinach
- 1/3 lb. feta, crumbled
- 1/2 tsp nutmeg
- 10 sheets phyllo dough (approximately 1/2 a package)
Preheat oven to 375
In 1/2 Tbsp butter, saute frozen spinach until soft, about 5 minutes. Put the spinach in a colander over sink and press out excess liquid with a large spoon. Let cool.
In a large bowl, mixed cooled spinach, feta and nutmeg. Add salt to taste.
Melt the remaining butter. Unroll the sheets of phyllo dough and cover with a damp towel. This will prevent the phyllo from drying out while you work.
Take 1 phyllo sheet out from under the towel and set it in front of you so the longest side is parallel to you. Brush the dough with melted butter. Lay another sheet on top and brush this one with butter as well. With a pizza wheel or knife cut phyllo into 5 to 6 strips, crosswise.
In the corner of one strip, put a heaping teaspoon of spinach. Fold the dough over the filling at an angle so it forms a triangle. Keep folding over the triangle shape (like folding up a flag) until you reach the end of the strip.
Put the triangle on a cookie sheet, with the flap facing down. Brush the top with butter.
Bake triangles until browned, approximately 25-30 minutes. Serve warm or at room temperature.