Spanakopita

Little Chef

Kind of a no brainer, just a tad labor intensive in the prep...

Egg set up...platesetter legs down, green feet as a spacer, and pizza stone...400-425* dome.

Phillo dough sheets, just two layers, with melted butter brushed in between each...And the sheet of Philo cut into thirds long ways...

A blop of the spinach, parsley and feta mix, and I went a bit off the norm and added some marjoram, which I love with Feta...

Then folded like an American Flag...

Keep folding like a flag, until it looks like this...


Onto the egg, and I used a bit of parchement just in case there were some leaks...

All done...


These were tasty!

Thanks to all who looked!

dhuffjr

Another bookmark saved for a later cook :woohoo:
Is there a ratio to follow or are all the recipes I'd find using more or less the amounts of each ingredient?

Dennis

Little Chef

Dennis...I am a bad cook...I never measure a thing! :( Just do it to taste. I would say...half a box of frozen spinach, defrosted and squeezed, with a wet pack of Vigo Feta, from the fresh cheese section, crumbled into the spinach). Also added about 2 green onions, chopped, and maybe 1t Marjoram, but the Marjoram is not typical, and one raw egg, whipped then added. S&P to taste. The main advice here...Thaw your Phillo SLOWly...give it a full day or two in the fridge to thaw. If you try to thaw Phillo too quickly, it can get gummy from condensation. Melted butter brushed between the layers! Bubba Tim will be posting his first Phillo experience soon...lol!!! He was not very enthused!!!! :laugh: Just remember to brush WITH the grain of the Phillo!! Hope you try it!

Frank from Houma

Mightyfine eats LC - thanks for sharing

Mainegg

One of Patti's favorite snacks I will have to make for her, maybe she will get an egg for that LOL

I Like To Cook

Those look tasty. Some toasted pine nuts added to that mix would be excellent methinks.

BobS

That looks great. I have a friend (1st gen Greek)that really makes some good spanakopita.

Capt Frank

My wife will love this one, I will try to surprisr her with it! Thanks for posting

fishlessman

love those things, really miss the greek festival in lowell when i lived there.

eenie meenie

LC, your spanakopita look tasty! They make such a nice appetizer.

Mainegg

I bet you could freeze these before baking them and just take out a few here and there for an appetizer. just brush with butter and bake.

EggSimon

looks great, LC !

Doug in Eggmonton

Looks great LC, showed it to Randi, will be following in your footsteps again soon.

Doug

Mr Holloway

Those look great
Another recipe to try
Thanks for the post

Little Steven

Opa! Nice job!

ranger ray

what's the ratio of cheese to spinach?..... thanks! ray

Misippi Egger

Awesome, Michelle.
Love me some spanakopita!!

Little Chef

ray: Approximately half a box of frozen chopped spinach to 8 oz Feta, crumbled. See my response to dhuffjr for a bit more info. I really just mixed until it looked like the right ratio.

Dnorman

I know what I am cooking this weekend, this with some dolmadas, and some egged Backlava.

MMMMMMM

ChuggaBrew

Very nice!!

Hoss

VERRY NICE! I'm givin that one a try.