Name: Spanakopita (Spinach Turnovers)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1 onion, chopped; 3 tbsp (45 ml) olive oil; 18 cups (540 g) fresh spinach, trimmed and washed; 3 garlic cloves, finely chopped; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp ground fennel seeds; 1 egg, beaten; 1 1/2 cups (180 g) crumbled feta cheese; 4 sheets phyllo dough; 6 tbsp (85 g) butter, melted

Preparation

- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a saucepan over medium heat, soften the onion in the oil. Add the spinach and garlic. Cook until the spinach has wilted. Remove from the heat. Drain the spinach well. Transfer to a bowl.
- Add the thyme, oregano, fennel seeds, egg and cheese. Season with pepper and mix well.
- Layer 2 sheets of phyllo dough, each brushed with melted butter. Cut into four strips lengthwise. Repeat with the two remaining sheets.
- Place 1/4 cup (60 ml) of filling at one end of each strip. Fold the dough into a small triangle. Fold the triangle over itself several times to form a small turnover.
- Place the triangles on a baking sheet lined with a silicone mat or parchment paper. Brush the spanakopita with melted butter.
- Bake for 30 minutes or until golden brown.

Spanakopita (Spinach Turnovers)

Categories

Ingredients

Preparation

Personal Note