Annie's adaptation of an Ina Garten recipe
makes 8 large spanakopitas
2 Tbsp. olive oil
1/2 c. chopped yellow onion (I used ~3/4 c.)
2 green onions, white and green parts, chopped
1 (10-oz.) package frozen chopped spinach, thawed and drained
2 eggs, lightly beaten
2 Tbsp. freshly grated Parmesan cheese (I use the canned stuff)
1 1/2 Tbsp. Plain dry bread crumbs
1/4 tsp. grated nutmeg
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 c. small-crumbled feta cheese (I used tomato-basil feta)
2 Tbsp. toasted pine nuts, chopped (I omitted)
16 sheets frozen phyllo dough, defrosted
6 Tbsp. unsalted butter, melted (I used the butter flavored Pam spray - shortcuts whenever I can!)
1. Preheat the oven to 375 degrees F.
2. Heat the olive oil in a medium sauté pan, add the onion, and cook for 5 minutes over medium-low heat. Add the green onions and cook for another 2 minutes until they are wilted but still green.
3. Meanwhile, add the thawed and drained spinach to a large mixing bowl. When the onions are done, add them to the bowl. Mix in the eggs, Parmesan cheese, bread crumbs, nutmeg, salt and pepper. Gently fold in the feta and the pine nuts.
4. Place one sheet of phyllo dough flat on a work surface. Brush the dough lightly with butter. Working quickly, place another sheet of phyllo on top of the first, and brush it lightly with butter. Continue this process until you have a stack of 4 sheets of phyllo. Cut the stack of phyllo in half lengthwise (I found a pizza cutter useful for this step). Place ~1/3 cup of the spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding the first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down.
5. Brush the tops with melted butter, sprinkle with flaked salt (I used kosher) and bake for 30-35 minutes, until the phyllo is browned and crisp. Serve hot.
These were good. This recipe made 8 strudels for me, which left us with a lot of leftovers. Next time I will cut the recipe in half, since these didn't reheat well - the pastry got soggy. The leftovers were definitely still edible, but not as yummy as when they came out of the oven. You could also use this same filling and wrap smaller portions in smaller strips of phyllo for a great appetizer!