Spanakopitakia (little Spinach Pies)

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• 1/2 cup olive oil
• 2 lbs spinach, washed and drained
• 1 bunch scallion, and green parts, thinly sliced
• 1 cup onion, finely chopped
• 1/3 cup finely chopped fresh dill
• salt & freshly ground black pepper
• 1/2 lb feta cheese, crumbled
• 2 eggs, lightly beaten
• 1 cup unsalted butter, melted
• 1 lb phyllo pastry sheet
• 3/4 cup melted butter, for brushing tops before baking
• 1 small onion, minced

Recipe

• 1 heat 1 tablespoon of the oil in a large pan, add half of the spinach and saute until spinach wilts, tossing, about 2 minutes.
• 2 remove spinach and squeeze out excess liquid, then chop roughly.
• 3 repeat with remaining spinach, using 1 more tablespoon of olive oil.
• 4 pour off any liquid from the pan, and add remaining olive oil.
• 5 add scallions and onion and saute until soft, about 3 to 4 minutes.
• 6 add the spinach to the scallions and onions, along with the dill, salt and pepper.
• 7 cook over low heat for 1 to 2 minutes, then remove from heat to cool. (this part can be done ahead and kept refrigerated).
• 8 stir the feta and beaten eggs into the cooled spinach mixture.
• 9 preheat the oven to 350°f.
• 10 brush a baking sheet with some of the melted butter.
• 11 unroll the phyllo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle.
• 12 using a sharp knife, cut the phyllo into 3 by 11 inch strips, and recover with the towel.
• 13 one by one, use a pastry brush to brush a strip of phyllo with melted butter.
• 14 place a small spoonful of spinach filling 1 inch from the end of the pastry.
• 15 fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag.
• 16 continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
• 17 brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp.
• 18 serve hot.
• 19 (these may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. bake frozen triangles an extra 10 minutes.).
• 20 variation: butter a 9 by 13 inch baking pan and spread 8 sheets of phyllo, brushing each with butter, on the bottom, staggering the edges around the pan.
• 21 spoon the spinach filling over the phyllo, then cover with 8 more sheets of phyllo, buttering each sheet.
• 22 score the top 3 sheets with a sharp knife. careful not to cut all the way through.
• 23 bake 40 to 45 minutes, or until top is deep-golden, let stand 15 minutes, then cut into squares and serve warm or at room temperature.
• 24 note: all or part of the butter can be replaced in this recipe with olive oil.