Alexas Easy Spanakopita Recipes

Steps:

• Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.

Steps:

• Cook the onions in a saute pan with 1 tablespoon each of butter and olive oil until soft and translucent (4 minute on medium).
• Add garlic and cook until fragrant (about another 2 min.).
• Combine onions, garlic, spinach, salt and pepper, hot sauce, egg, feta, Parmesan, and cottage cheeses together in a mixing bowl.
• In a separate bowl, combine the remaining 3 tablespoons each of melted butter and olive oil.
• Grease a 9x13 inch casserole dish.
• Place one sheet of phyllo on the bottom of the dish brush with the butter mixture.
• Top with another sheet of phyllo dough and brush with butter mixture.
• Repeat this process until you have a total of seven sheets of phyllo dough.
• Spread all of the spinach mixture over the top of the last layer of dough.
• Then repeat the process of layering the remaining Place one sheet of phyllo over the spinach mixture and paint it with the oil mixture.
• Repeat with the remaining seven sheets of dough, brushing each new layer with the butter mixture, making sure to butter the top layer.
• Bake at 375°F until the top is golden brown (about 45 minutes).
• Cut spanakopita to make little triangles.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Saute onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
• In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
• Brush the bottom of a 17x11 inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Continue to layer 13 more sheets of dough, brushing every other sheet with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter and, using a sharp knife, score top layer into diamonds.
• Bake in preheated oven for 40 minutes, or until golden brown.

Steps:

• Preheat oven to 350 degrees. Heat oil in a large skillet over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook, stirring, 1 minute. Gradually add spinach, and cook, stirring often, until wilted, about 5 minutes. Transfer to a bowl. Stir in egg, herbs, feta, salt, and pepper.
• Lay 1 sheet phyllo on a parchment-lined baking sheet (cover remaining phyllo with a damp towel), and brush with butter. Repeat twice. Spread spinach mixture on center. Top with 3 more buttered sheets. Fold in sides. Butter remaining 4 sheets; crumple over top. Bake until dark golden, about 40 minutes.

Steps:

• Finely dice onion, and sautee in a pan with EVOO.
• Once translucent, add garlic and spinach until wilted.
• Remove from heat, and let cool.
• Dice feta into medium size chunks. Add to spinach mixture along with parmesan cheese.
• Mix until everything is incorporated.
• Add salt + pepper, stir.
• Remove filo dough from box, and place between a damp kitchen towel to keep moist while working.
• Add a small amount of EVOO on the bottom of your baking dish.
• Place an even layer of filo on the bottom of the dish, overlapping the sides.
• Continue to do this at least 10 times overlapping layers, and brushing with EVOO as you go. The more filo at the bottom, the thicker, crunchier crust you will have.
• Add your spinach cheese mixture, and press so it is evenly in the bottom of your pan.
• Fold over overlapping filo.
• Add several layers on top to cover the pie, and brush with EVOO.
• Place into the oven at 350 degrees for 30-35 minutes.
• Let cool 5-10 minutes, and dig in!
• It will be even better the next day! Enjoy! :).