Golden, flaky, tantalizing and delicious. That’s just a few words that could be used to describe these mouth-watering little treats. And while they look super impressive, they are actually quite simple to make. These can even be made ahead of time and then placed in the freezer.. Then, when you’re ready to eat, just pop them into the oven and you have crispy, golden spanakopita in no time! They pair wonderfully with falafel gyros and dolmades making a meal that is sure to impress. I recently made this meal for my in-laws and it was a big hit!
To start, place 2 tbsp. of butter in a pan over medium heat. Once the butter is melted, add about 1 pound of fresh baby spinach and stir continuously for 2-3 minutes until the spinach is wilted and soft. Remove from heat and let cool.
Once the spinach is cool, squeeze the excess butter out and roughly chop. Transfer to a small mixing bowl and add the feta cheese, salt and pepper. Stir to combine and you’ve just created the filling! Easy as spinach pie.
In order to be able to work with the phyllo dough it needs to be completely thawed. I place a roll of phyllo dough in the refrigerator the night before I plan on using it. Phyllo dough can be found in the frozen section aisle of just about any grocery store. Just look near the baking area of the frozen section. While working with the dough, you want to keep it from drying out. What I do to prevent this is to roll out the dough, place a sheet of parchment paper over it and then cover that with a slightly damp kitchen towel. Keep the dough covered when you’re not using it because it does dry out quickly!
You’ll be working in individual layers while making your spanakopita. As long as the phyllo is fully thawed it is fairly easy to work with. Simply take a layer of phyllo dough and transfer it to a clean dry surface. I like to work on another sheet of parchment paper.
Melt the rest of the butter in a small bowl and have it ready to go as you start. Using a basting brush, brush a thin layer of butter all over the sheet of phyllo dough.
After you have applied the butter, take another sheet of phyllo dough and place on top of the first layer. Apply another layer of butter to this sheet of phyllo dough as well. Follow this pattern until you have four sheets of phyllo dough stacked with butter in between each sheet. Putting the butter in between the phyllo is an important step because it makes the pastry light and flaky when baked.
Once you have your four sheet stack of phyllo dough, take a large knife and cut down the center lengthwise. Then take a about a tablespoon of the spinach and feta filling and place in the corner.
Fold the corner of the phyllo dough up like a triangle. Then continue folding in this same fashion until you have a little triangle pie. Continue this with the rest of the ingredients and then brush the tops of each pie with more melted butter. Bake in an oven preheated to 375℉ for 25 minutes.