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Spanakopita
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Little Chef
Posts: 4,725
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!
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!
Comments
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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 -
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!
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Mightyfine eats LC - thanks for sharing
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One of Patti's favorite snacks I will have to make for her, maybe she will get an egg for that LOL
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Those look tasty. Some toasted pine nuts added to that mix would be excellent methinks.
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That looks great. I have a friend (1st gen Greek)that really makes some good spanakopita.
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My wife will love this one, I will try to surprisr her with it! Thanks for posting
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love those things, really miss the greek festival in lowell when i lived there.fukahwee maineyou can lead a fish to water but you can not make him drink it
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LC, your spanakopita look tasty! They make such a nice appetizer.
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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.
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looks great, LC !
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Looks great LC, showed it to Randi, will be following in your footsteps again soon.
Doug -
Those look great
Another recipe to try
Thanks for the post -
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what's the ratio of cheese to spinach?..... thanks! ray
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Awesome, Michelle.
Love me some spanakopita!! -
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.
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I know what I am cooking this weekend, this with some dolmadas, and some egged Backlava.
MMMMMMM -
Very nice!!
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VERRY NICE! I'm givin that one a try.
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