have filo, spinach and feta. need recipe please?

Answer 1

Here's how I make spanakopita:

Wash and stem the spinach, then sautee in a large skillet until wilted. Press out as much liquid as possible with your hands or by using a collander and spoon. Mix the cooled spinach, feta, and any or all of the following: fresh cooked mushrooms, halved cherry tomatoes, and diced sauteed onions.

Place two or three sheets of filo dough in a jellyroll pan and brush with melted butter or margarine. (Clarified butter works best, but it's not necessary.) Sprinkle a few spoonfuls of the filling across the dough. Top with more layers of filo, and repeat until the filling is used up.

Top with two or three layers of dough, brush with melted margarine, and bake at 350 degrees until golden brown.

Answer 2

Spinach Feta Triangles

Blanch the spinach

Once spinach is cooled mix it with the feta cheese.
Pull a piece of Phylo wrapper and spoon a little in the middle of the dough. Then wrap it up into like a triangle shape and use a little eggwash to seal it. Repeat until all mixture is gone as well as Phylo Dough.
Pop them on a cookie sheet and bake for 25-45 minuets, or until phylo is golden.

THESE ARE A GREAT HIT FOR PARTIES,or just by yourself!!

Answer 3

Mmm...make a spinach "pie" in the same fashion that you would make lasagna, alternating ingredients. Start and end with filo, using maybe 3 pieces per layer and brush each filo layer with melted butter, bake. Sautee and season your spinach to taste first. Can I come over?

Answer 4

SPANAKOPITA

Spinach and Feta Phyllo Triangles

Active time: 45 min Start to finish: 1 1/2 hr

1 stick (1/2 cup) plus 1 tablespoon unsalted butter
1 lb baby spinach
1/2 lb feta, crumbled (scant 2 cups)
1/2 teaspoon freshly grated nutmeg
10 (17- by 12-inch) phyllo sheets, thawed if frozen

Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Preheat oven to 375°F.

Melt remaining 1 stick butter in a small saucepan, then cool.

Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.

Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.

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 brush top with butter. Make more triangles in same manner, using all of phyllo.

Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.

Cooks' note:
• Pastry triangles can be formed, but not baked, 3 days ahead. Arrange in 1 layer in heavy-duty sealed plastic bags, then freeze. Bake frozen pastries (do not thaw) in same manner as above.

Makes 30 pastries.

Gourmet
November 2002

Answer 5

I love spanakopita! Save some for me!

Answer 6

spinakopita! YUMMERS!!!!