Spanakopita Recipe

Name: Spanakopita
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 bag Arctic Gardens spinach, thawed; ½ cup (125 ml) olive oil or melted unsal ted butter; 1 onion, chopped; 4 cloves of garlic, chopped; 2 cups (500 ml) feta, crumbled; 1 egg; 2 tbsp (30 ml) freshly chopped dill; 1 pinch ground nutmeg; freshly ground pepper; 14 sheets phyllo pastry

Ingredients

1 bag Arctic Gardens spinach, thawed
½ cup (125 ml) olive oil or melted unsal ted butter
1 onion, chopped
4 cloves of garlic, chopped
2 cups (500 ml) feta, crumbled
1 egg
2 tbsp (30 ml) freshly chopped dill
1 pinch ground nutmeg
freshly ground pepper
14 sheets phyllo pastry

	PREP TIME 45m	COOK TIME 20m	TOTAL TIME 1h5m
YIELD 8 servings

Instructions

In a pot, heat a small amount of the olive oil or butter and soften the onion with the garlic. Let cool.
Drain the spinach, pressing down with your hands to extract as much water as possible.
Put the spinach in a bowl and add the onion and garlic mixture, feta, egg, dill, nutmeg and pepper.
Mix well.
Preheat the oven to 375o F (190o C).
On a large work surface, put a sheet of the phyllo pastry.
Brush the entire surface with olive oil.
Cover with a second sheet and brush it again.
Repeat these steps with the other sheets to get 7 sets of 2 brushed sheets. Cut into 4 strips.
Put a large spoonful of the spinach mix at the end of each strip.
Starting from a corner, fold the phyllo pastry over the mixture to form a triangle.
Keep folding the triangle over itself until you reach the end of the strip so that it is well wrapped.
Do the same thing with the other strips.
Put the stuffed triangles onto a baking sheet lined with parchment paper and bake in the oven for 20 minutes.