Spanakopita

Ease of Preparation: Medium
Yield: 12 pastries

Ingredients:

• 4 tablespoons (60ml)
• 4 cups (960 ml) spinach, stem removed and chopped
• 3 scallions, sliced thinly
• 1/3 cup (80 ml) chopped fresh dill
• 2 cup (480 ml) crumbled feta
• ¼ teaspoon (1 ml) pepper
• 2 eggs, lightly beaten
• ½ teaspoon (2.5 ml) salt
• 1 lb (454 g) phyllo dough
• 1 cup (240 ml) melted butter

Method:

Preheat oven to 350 F (180 C).

Heat olive oil in a pan and add spinach. Cook until wilted. Squeeze out the excess water.

Add spinach to bowl with scallion, dill, feta, pepper, eggs, and salt and stir to combine.

Cut 1 phyllo sheet into six long strips.

Brush with melted butter.

Dollop some of the spinach and cheese mixture close to the bottom of one of the strips.

Fold the bottom left corner up to form a triangle. Continue folding in this way until you get to the end of the strip.

Brush with melted butter.

Place on a baking sheet.

Repeat until filling is used up.

Bake in the oven for 30 minutes, or until golden.

Serve warm or cold.