Spanakopitap

* The same mixture can be used to make a spinach pie. Use phyllo dough in the same manner to line a round or square pan. Line bottom of pan with 2 sheets, spray, then add 2 more sheets in the opposite direction. Place half of the spinach mixture on top of the phyllo. Add 2 more phyllo sheets on top of the spinach mixture, then add 2 more sheets in the opposite direction. Place remaining half of spinach mixture. Top with another 2 phyllo sheets, then again, 2 more in the opposite direction. Trim all overhangs, coat with more cooking spray, and bake 1 hour in a 375-degree oven. Let slightly cook before cutting into squares or pie slices.

INSTRUCTIONS:

1. Preheat oven to 375°F.
2. Remove stems from parsley and mint bunches. Chop green onions.
3. Thaw spinach in colander, pressing out as much liquid as possible. Transfer to a food processor bowl, and add parsley, mint, onions, 1/2 teaspoon salt, 1/2 teaspoon pepper and feta. Process by pulsing several times, until all ingredients are mixed but not pureed.
4. Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
5. Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and spray with cooking spray. Top with another phyllo sheet and spray again. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.
6. Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and spray with more cooking spray. Make more triangles in same manner, using all of phyllo.
7. Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.

Healthy Units: 2 per serving
Back to Alpha Index
Back to Recipe Type Index