Spanakopita
Ingredients
- 8 oz Cream Cheese, softened
- 20 oz Frozen chopped spinach, thawed
- 1 Bunch Green Onion, white and green sliced
- 1 1/2-2 tsp Greek Seasoning
- 6-9 oz Feta Cheese, crumbled
- 1 lemon
- 2 eggs, room temperature
- Fresh ground pepper
- 1 pakage Filo dough sheets, thawed
- 1 cup butter, melted (2 sticks)
Instructions
- Squeeze out the water from the thawed spinach. put the spinach in a couple of paper towels and squeeze. Repeat until there is no water left in the spinach. It will look like a tight log of spinach.Using a mixer, beat the cream cheese until smooth. Add the spinach, mix until combined.
Add the green onion and Greek Seasoning, mix. Add the Feta cheese, mixGrate the lemon skin(yellow only) into the mixture and squeeze the lemon juice in too. Combine.Add the eggs, and a couple of grinds of fresh pepper. Mix in completely. - Open one Filo roll at a time. Cover with moist paper towels to keep from drying out. Take 2 sheets of filo (covering the remaining), place on cutting board and cut into strips. Spoon filling onto end of strip and fold triangles up the strip, sealing in the filling.
- brush all sides with melted butter and place seam side down on parchment lined baking sheet. If baking place about 1 inch apart.Bake in a preheated 375 degree oven 20-25 minutes until golden brown.
- If freezing, place close together to maximize space on sheet tray. Once frozen can be stored zip-lock bag in freezer and baked from frozen approximately 25 minutes, at 375.
