Easy Spanakopita

By Feelgoodfoodie · 75 min

Ingredients

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, until it starts to soften, about 5 minutes.
2. Add the garlic and dried dill and cook, stirring often, until caramelized and soft, about 5 more minutes. Set aside to cool.
3. Squeeze the thawed spinach as dry as possible; you should have about 1 cup. Add it to the skillet on top of the onion mixture.
4. Add the parsley, green onions, lemon zest, black pepper and crumbled feta to the skillet and stir until evenly mixed.
5. Preheat the oven to 375°F and line a baking sheet with parchment.
6. Roll out the phyllo and cut it lengthwise into 2 1/2 to 3 inch strips with a pizza cutter. Cover the pastry with a barely damp towel so it does not dry out.
7. Lay one sheet of phyllo on a clean surface and brush it lightly with melted butter. Place a second sheet on top and brush it with butter too.
8. Place 1 heaping tablespoon of filling in one corner of the strip and shape it into a rough triangle that nearly reaches the edges.
9. Fold the filled corner over to the opposite edge, then keep folding the triangle back along the strip until you reach the end of the pastry.
10. Place the triangle on the lined baking sheet, about 1/2 inch apart, and cover with a damp towel. Repeat with the remaining pastry and filling.
11. Bake for 20 to 25 minutes, until golden brown and crisp.
12. Let cool for 10 minutes before serving.

Summarized from Feelgoodfoodie's video. Watch it for the details.