How to make the Greek appetizer Spanakopita...demonstrated by professional cooking teacher and former caterer Betty Bannerman Busciglio. Visit her website: www.bettyskitchenfare.com

f you enjoy entertaining as much as I do, you know that a hostess' best friend is her freezer. Not only great for spur-of-the-moment entertaining, it's a great time-saver when you are planning a party in advance. These Greek appetizers are one of my favorites. I use them before dinner, for cocktail parties and, in a slightly larger size, for lunch or even a light dinner with a salad.
Just remember to plan in advance - phyllo must be defrosted overnight in the refrigerator.

Spanikopeta

1 medium onion, minced
2 tablespoons butter
1 package (10 to 12 oz.) frozen chopped spinach, thawed and squeezed dry
½ pound feta cheese, crumbled
½ pound farmer cheese
3 eggs, lightly beaten
Salt and freshly ground black pepper
Freshly grated nutmeg
1 cup fresh bread crumbs (2 slices bread)
1 box phyllo pastry sheets (contains 2 packages)
4 ounces melted butter

Sauté onion in two tablespoons butter until golden. Add the spinach and cook over low heat, stirring occasionally until most of moisture has evaporated. Stir in the feta cheese, farmer cheese, eggs, salt, pepper, and nutmeg to taste, and add the bread crumbs.
Cut one package of phyllo into four equal pieces. Using one section at a time, and keeping the others well wrapped, brush one strip at a time with melted butter, cover with a second strip and brush that with melted butter. Put one teaspoon of the spinach mixture at one end of the strip and fold over and over into a small triangle.
Arrange the triangles on wax-paper covered cookie sheets and freeze.
Repeat with second package of phyllo.
When frozen, transfer to containers.
When ready to bake, arrange triangles on parchment-lined cookie sheet, brush tops with melted butter and bake at 425° until golden.

свернуть