I love spinach. I love phyllo pastry. I love Feta. Together I love them even more.
Spanakopita Triangles Makes about 11 triangles, 3 WW pts/serving 2 10-ounces boxes of frozen chopped spinach 6 ounces feta - belgium if you can find it 1 tbsp dried dill or 3 tbsp fresh dill 1 egg 1 tsp salt 1/2 tsp ground black pepper 2 tbsp of butter + 1 tbsp olive oil thawed phyllo dough Preheat oven to 375 degrees.
Thaw the spinach and with your hands squeeze out all the water. Place the spinach on a chopping block and roughly chop to eliminate the potential for stringiness. Once the spinach is chopped, place in a bowl and stir with a fork to reduce any clumps of spinach. Place the feta in the bowl and use the fork to break it up and mix with the spinach. Add in the remaining ingredients and stir to incorporate.
Melt the butter and mix in the olive oil. Carefully making sure to cover the phyllo dough with saran wrap so that it does not dry out, place 1 sheet horizontal in front of you. Brush with the butter and olive oil mixture. Spoon about 1/4 cup of spinach mixture onto the lower left corner of the phyllo sheet. Folding lengthwise fold the phyllo sheet in half over the spinach mixture. Take the part of the sheet that has the spinach mixture. Fold it over. Continue folding to create little triangles. Brush both sides of the triangle with the butter mixture. Place on a foil lined baking sheet.
Bake for 6 minutes and then turn the triangles. Continue cooking for 2 more minutes so that both sides are golden.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.