Spanikopita

And How To Fold The Perfect Phyllo Triangle
Anyone can make spinach pie. It's delicious and it's healthy. Personally, I think the trick to the perfect spinach pie is tons of fresh garlic and tons of fresh dill. I have made this now many many times and I consider the below to finally be the perfect mix of ingredients. I've been told more than once that "It's the best".


Recipe Makes About 12 Triangles

2 packages frozen chopped spinach
1/4 t. salt
1/8 t. black pepper
1 T. greek seasoning
1 egg, lightly beaten
1 T. fresh lemon juice
1 8 ounce package feta cheese
1/4 cup fried chopped onion
2-3 chopped green onions
3 cloves minced garlic
3 Heaping T. chopped fresh dill
1 package of phyllo

Heat frozen packages of spinach in microwave for about 5 minutes. Once defrosted empty contents into a clean dish towel. Wring out liquid over sink. Put dry spinach in bowl. Mix all ingredients together and wrap into phyllo like this:

**Note the green damp towel covering the thawed phyllo sheets. Phyllo dries very easily so make sure to keep it covered.
Step 1: Lay one sheet of phyllo out. Brush center line with melted butter or olive oil.
Step 2: Fold one side of sheet over buttered area. And butter the top of the folded piece.
Step 3: Fold other edge over buttered area like a letter. Now you have a long rectangle.
Step 4: Place about 2 T. filling in phyllo like this. Loosely shape it like a triangle.
Step 4: Fold the corner over filling like this and then butter the rest of the phyllo.
Step 5: Keep folding until you reach the top.

At this point you can freeze them or bake in oven at 350 for 15 minutes. You may need to flip them half way through. When cooking from frozen leave in oven for 30 minutes.

Photos:Shawn Campbell

Ashparagus 'n Leek Phyllo Pizza Pie

Oh my god. Delicious. Make it. Holy.

-1 Package Phyllo Dough
-1 bunch of asparagus
-3 T. thinly sliced sundried tomatoes in olive oil
-1/4 Cup sliced leek
-1/4 Cup feta
-1 Cup mozzarella
-1 Cup parmesan
-Melted butter (For in between phyllo sheets)
-1/4 Cup sour cream
-1 T. Lemon juice

Pre heat oven to 375.
Lay one layer at a time phyllo onto baking sheet. Brush melted butter and sprinkle parmesan between each sheet. (Save some parmesan for topping)
-Phyllo should be about 7-9 sheets thick.
-Once all the layers are in place, slightly curl any overhanging edges in to form a bit of a crust. (If there are any)
-Place in middle rack for 10 minutes.

-Mix sour cream and lemon juice. (I would also add chopped chives but didnt have any on hand)
-Slice asparagus length wise in half.Steam asparagus, coat in olive oil, salt and pepper.
-Thinly spread sour cream mixture on cooked phyllo crust.(Think Pizza Sauce)
-Sprinkle mozza, sundried tomatoes, feta, leek and steamed asparagus.
-Top with remaining parmesan.

-At this point, you want to put back in the oven and cook for another 10 minutes on middle rack.
-Let cool 6 minutes before cuting into squares and serving.


Photos:Shawn Campbell