Chris is gone this week on a business trip and all this event planning has got me remembering our wedding. One of my favorite foods we served (and one of the only ones I actually had time to eat) was spanikopita. These adorable puff pastries are stuffed with spinach and cheese and just melt in your mouth. Not a bad way to get the kids to eat their greens!
Rachael's version is so simple and just as delicious as the ones we had at the wedding. (trying out a new way of sharing recipes let me know what you like)
From the Store:
1 1/2 teaspoons EVOO - Extra Virgin Olive Oi1
1 small onion, finely chopped
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
1/4 teaspoon nutmeg, ground or freshly grated
4 ounces feta with black pepper or plain feta, crumbled into tiny bits
1 egg, beaten
3 tablespoons sour cream
4 (13 by 17-inch) sheets, defrosted phyllo pastry dough
3n tablespoons melted butter
From your Kitchen:
Step 1: Preheat the oven to 400
Step 2: Preheat a small pan over medium to medium-high heat. Add EVOO and onion, and sauté 5 minutes.
Step 3: Add the spinach and onion in a separate bow. Season with salt, pepper and nutmeg. Add feta, egg and sour cream to the bowl and mix well to combine.
Step 4: On a large work surface, place 1 sheet of pastry dough. Brush a little melted butter on 1 half. Fold sheet in half.
Step 5: Pile 1/4 of your spinach mixture. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry should resemble an egg roll.
Step 6:Paint the seam and the ends of the roll with butter and set roll, seam-side down, on a cookie sheet.
Step 7: Transfer to the oven and bake 15 minutes or until lightly golden all over