So once, there was this girl that went to the store.
She went to the store to buy some phyllo dough.
All she needed was ten sheets.
All the box said was that there were two rolls in each box.
The girl thought one roll equalled one sheet.
Boy was she sorely mistaken!
She left the store with five BOXES.
Just to be sure there would be enough sheets of phyllo dough for her recipe.
Turns out it was about four boxes too many.
So this girl and her family cleaned out the freezer and put everything back in, just so, eating most of the ice cream to make room for the large amount of phyllo dough she had purchased.
After a couple of months, her family approached her.
“What can be done about all the phyllo dough in the freezer? We need more room for ice cream! Or peas! Even ICE!”
She thought and thought, but couldn’t think of anything she could do.
To appease them, she moved some things around and made more room in the freezer for anything other than phyllo dough when one day, a friend approached her; “Let’s have a party!” Her friend said.
A party?? The girl thought this would be a great opportunity to make sure of the obscene amount of phyllo dough stored in her freezer that was (obviously) tearing the family apart.
Then it came to her, spanikopita!
Why hadn’t she made it sooner? Was it just that she failed to see the back of the box where a perfectly useful recipe for spanikopita was printed? Was she just discouraged from working with phyllo dough after realizing a silicone pastry brush was like the evil cousin when it came to phyllo dough?
No one will know.
But the girl and her friend threw one great party and served many dozen flaky, buttery, perfect spanikopita triangles that were very well received and highly praised!
P.S. there were no photos of the baked spanikopita because they were consumed entirely way too quickly!
Ingredients: adapted from Gourmet magazine
- 1 TBS butter
- 1/2 C thinly sliced green onions
- 1 clove garlic, minced
- 1 lb fresh baby spinach, rinsed
- 3/4 lb feta cheese, crumbled
- 1 TBS fresh lemon juice
- salt and pepper to taste
- melted butter (about 1/2 stick)
- phyllo dough sheets
First, melt the butter in a heavy skillet, add the onions and garlic, sauteeing for one minute. Add the spinach in batches until it is all combined, wilted and tender about five minutes. Then remove from the heat and cool.
Press the mixture in a colander to remove as much liquid as possible then coarsely chop.
Transfer to a bowl then stir in the feta and lemon juice, salt and pepper. Let the filling cool completely then fill the phyllo triangles.
Preheat the oven to 375F.
Melt the butter in a bowl, and set aside.
Place one sheet of phyllo dough on your work surface, brush the melted butter in a thin layer over the entire sheet with a pastry brush, then top with a second sheet of phyllo dough, buttering that layer as well.
Cut the sheet into thirds with a pizza cutter.
Place a heaping tablespoon of the filling near one corner of the phyllo dough strip. on the end nearest to you.
Fold the corner over to enclose the filling and form a triangle shape. Fold the triangle over like a flag and place it seam side up on the baking sheet.
Once you baking sheet is full, bake for 20-25 minutes then cool a few minutes and serve!
These hold up brilliantly at room temperature for one night or in the fridge for several days – if they last that long!