NDT- Cooking with Cash-Wa – Spanakopita
FARGO, N.D. (Valley News Live) - INGREDIENTS
2 T. salted butter
⅔ cup onions, large dice
1 clove garlic, minced
2 ½ oz. frozen spinach, thaw
1 8 oz. roll phyllo dough
6 oz. feta cheese, crumbled
⅓ cup ricotta cheese
1 egg yolk
½ tablespoon freshly squeeze lemon juice
1 teaspoon freshly chopped dill or ¼ tsp dried
½ teaspoon salt
Preheat oven to 375° F.
Squeeze thawed spinach using your hands over a fine strainer, or, wrap in a clean tea towel and twist to wring out as much excess water as possible. Discard the water, Set aside.
Sauté your chopped onion with 2 tablespoons of butter for about 10 minutes or until translucent over medium low heat. Remove from heat and set aside.
Combine drained spinach, ricotta cheese, feta cheese, salt, cooked onions, lemon juice, dill and garlic powder to a medium sized bowl and mix.
Melt butter in a saucepan or in a small bowl using your microwave. In a separate bowl, lightly whisk the egg yolk with 1 T. of water. Set aside.
Remove defrosted phyllo dough and lay one sheet down on the table. Make sure to cover your phyllo dough with a slightly damp dishtowel so it does not dry out!
Carefully brush one sheet of phyllo dough lightly with butter. Add another layer of dough and brush again. You should have two buttered layers.
Cut your phyllo dough into 3″ columns lengthwise. Add 1½ - 2 tablespoons of filling to the bottom of each strip of phyllo dough.
Begin folding from the bottom up. You will want to maintain a right triangle. Continue folding the triangle upward until you reach the top. You should end up with 24 triangles.
Brush your egg wash generously over the top and sides of your triangles and place on a nonstick baking sheet. Repeat until finished. Sprinkle sesame seeds on top if you prefer.
Bake in the center of your oven for 12-15 minutes or until your dough turns golden brown.
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