Updated 10/01/2012 11:57 AM
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6-8 as main
1 box phyllo dough (this recipe used 9 x 13-inch rectangles)
1 stick unsalted butter, melted
2 10-ounce boxes frozen spinach, defrosted, drained and squeezed dry
1 1/2 - 2 cup crumbled feta cheese
1 large egg
1 Tbs dried dill
2 Tbs fresh lemon juice
black pepper to taste
marinated olives for serving alongside (optional)
sliced roasted red peppers for serving alongside (optional)
Preheat the oven to 350 degrees a bit ahead of time and melt one stick of unsalted butter.
Make the filling for the spanikopita by combining 2 well drained and squeezed 10-ounce boxes of chopped spinach with about 2 cups of crumbled feta cheese, 1 large egg, 1 Tbs dried dill, 2 Tbs fresh lemon juice and a good crack of black pepper and mix to combine.
Once the butter is melted and the filling is done, it's time to assemble the spanikopita.
Make the rolls by brushing melted butter over one layer of phyllo dough and then repeating that process until I have 5 layers stacked on top of each other.
Place 1/4 of the spinach mixture near the bottom side of the rectangle, fold the edges in over that and tightly roll it up. Repeat the process until you have 4 rolls total.
Place the rolls onto a parchment paper lined baking tray as you go and then brush the tops with a little more butter and place the tray onto the center rack of the preheated oven.
They'll take just about 18 - 20 minutes to bake and they'll be a nice golden brown when they're done.
Slice them on a slight bias and serve them up with some optional marinated olives and or sliced roasted red peppers on the side.
If your phyllo sheets are a different size, they'll still work....cut in half if really large or just work with the size you have.