Spanakopita is one of my husband's favorite foods (and for good reason!) Who doesn't like spinach and cheese in buttery crisp pastry? It is always a favorite for him at weddings. We're the horrible people to stake out the servers with the good trays as they leave the kitchen (though I don't understand why he goes after those as opposed to stuffed mushrooms or crab cakes).
This is a super simple, super delicious recipe that freezes perfectly. I usually make about a dozen and a half at a time and freeze them. That way, he can take one entree sized piece out of the freezer and make them for a quick afternoon snack. Give this recipe a try the next time you need to make some great freezer food.
- 1 lb filo dough
- 2-2/12 lbs frozen spinach, thawed and drained
- 1 leek
- 1/4 cup chopped parsley
- 2 Tbsp fresh dill
- 1 egg
- 1/2-1lb feta cheese (to your desired taste)
- unsalted butter
- Heat olive oil in a pan and add minced leek. Cook until soft. Add drained spinach, parsley and dill and cook for a couple minutes. Remove from heat and let cool.
- Squeeze as much liquid as possible from the spinach. Adjust seasoning to taste with salt and pepper and all egg and crumbled feta cheese.
- Lay out 1 sheet of filo dough. Brush with melted butter and repeat 3 more times (4 sheets total). Cut in half lengthwise and place a large spoonful of spinach mixture in the corner. Fold each piece up into a triangle.
- Place triangles parchment of a silpat and freeze. Transfer to a bag or container and freeze until ready to use.
- When ready to eat, brush spanakopita with a little melted butter. Bake in a preheated 375 degree oven for about 30 minutes until well browned.
Note: if making appetizer sizes, layer only 2 sheets of dough and cut into thirds.