I know, I know it is St. Patrick’s day and the kitchen should be filled with the aroma of fresh-baked soda bread and a corned beef roasting in the oven but I am just not feeling it today..
For lunch we decided to have Spanikopita.
My mom has been making Spanikopita since we were little and this is a tied and true recipe straight from the greek restaurant she worked at when she was 18.
Lets get started!
Step 1- Prep Ingredients
1. Take phyllo pastry and 2 boxes of chopped out of freezer to thaw.
2. Squeeze any water out of spinach and set aside.
3. Now you see that there are two eggs in the photo but this is one too many then you actually need as I found out the hard way.
4. Chop and sauté your onions, set aside.
5. My local grocer rarely has fresh dill so I have bought a concentrated dill paste. For this recipe I used some herbed feta but it is just as good with plain feta as well.
Step 2- Plain and simple mix it all together
Step 3- Wrap & Roll
1.Melt some butter to brush pastry with.
2. Brush all sides of phyllo with butter.
3. Place a generous amount of filling in phyllo.
4. Wrap and fold in sides as you go along.
5. Place on parchment lined baking sheet and brush the tops with butter.
6. Bake in the oven at 350 for 25-30 minutes or until phyllo is crisp and golden.
7. Serve immediately with tzatziki and a greek or garden salad.