- Makes: 1 1/2 dozen pitas (8-10 Servings)
- Ready In: 50 mins
- Prep Time: 15-20 mins
- Cook Time: 35-40 mins
This is a great family bonding recipe that works well with an assembly line type crew. It is a good way to get the kids involved with the meal making process and can be lots of fun for everyone.
This is a fairly labor-intensive project, so when the mood strikes go for it. This makes about a dozen and a half, so freeze what you don’t immediately eat for a later time. If you have never worked with phyllo dough before, it’s a fantastic vessel for both savory and sweet recipes. It is, however, a pain to work with, so be prepared to loose a few sheets from either drying out, or tearing. The best way to keep phyllo as your friend, is to roll it out and keep it covered with a barely damp tea towel. (If your towel is too wet, it will ruin the very thin sheets of dough and make them gooey and un-usable). Phyllo dough must be layered sheet upon sheet, (about 5 sheets), in order to be strong enough to hold up to whatever you might be filling inside. Between each layer, paint with a pastry brush, either melted butter or olive oil. You don’t have to saturate each layer, but do get all the sides and a majority of each sheet should be moist.
- Calories: 140
- Fat: 11g
- Protein: 5g
- Sodium: 261mg
- Carbohydrates: 5g
- Fiber: 2g
- Sugar: 1g
Nutritional Information (per serving)
- 2 lbs spinach, washed
1 yellow onion, diced
drizzle of olive oil
about 3/4 lbs feta cheese
1 cup chopped fresh parsley
1/2 cup toasted pine nuts
pinch or two of freshly grated nutmeg
salt and pepper
juice from 1 lemon
1 package of PHYLLO DOUGH, thawed. (usually in frozen dessert section)
1 stick of unsalted butter, melted. (or about 1/2 cup of olive oil)
- Preheat oven to 375
- In a large pot, saute spinach and the drain very well, pressing out any extra liquid.
- In a medium saute pan, heat oil and saute diced onion until transparent.
- Once spinach and onions are cool, combine in a large bowl, along with parsley, feta, pine nuts, nutmeg, salt and pepper and lemon juice. Taste this and alter any seasonings.
- Make sure phyllo has completely thawed out if frozen.
- Unwrap phyllo and lay out flat. Cover with a barely damp tea towel, keep covered through out this process.
- Find a clean working space (I use a large cutting board). Start with one layer at a time. Lay first layer down and working with a pastry brush, paint butter over sheet, not soaking, but relatively coated.
- Place second sheet on top of buttered sheet and repeat 5 times, keeping the last layer dry -NO BUTTER.
- If you find that your phyllo is tearing, you can patch it by over-lapping each little torn piece and using the melted butter or oil to seal the places where you have improvised.
- Cut 3 even strips down the sheets, about 2.5 inches apart. You will have 4 columns.
- At the top of each column, drop about 2 tbls spinach mixture and begin to roll each column into a triangle (see below). Paint a little extra butter over the triangle and seal up any unsealed edges.
- Place on a baking sheet with parchment paper. Bake until golden brown and crispy, about 25 minutes. Serve hot.
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