Trout Lake Retreats Holiday Recipe: Spanakopita
¼ c. Olive Oil
2 Bags Baby Spinach, about 1½ lbs
½ c. Scallions, cut diagonal
½ c. Roasted Red Peppers, small diced
¼ c. Parsley, minced
1 lb. Feta Cheese, crumbled (you can also use paneer or farmers)
Salt & Pepper to taste
½ lb. Butter, unsalted, melted
1 lb. Filo Sheets
1. Preheat oven to 350.
2. In a sauté pan, using half the olive oil, sauté the spinach till wilted and remove. Press out
additional liquid. Add remainder of oil to Pan and sauté onion till tender. Add the spinach
back in along with the red peppers. Remove from pan and allow mixture to cool.
3. Filling: Combine feta, spinach mixture, parsley, eggs and salt & pepper.
4. Triangles: roll out Filo dough and cut into 3" strips. Place a damp towel over the dough while
you are working as it will dry quickly. Lay out one strip of dough and brush with the melted
butter, place another piece of dough on top and repeat till dough is 3 layers thick, brushed
with butter. Place tb. of filling mixture 1in. from the end of the dough. Fold dough in a
triangle, continue folding like a flag till the end is reached. Place the unsealed end down on
a baking sheet covered with parchment.
5. Brush tops with butter. Bake for 15-20 minutes till golden brown. Once removed from oven
they are best served hot/warm out of the oven.
Like this recipe? Repin it to your holiday recipe board.
See our complete list of holiday recipes from the Pocono Mountains here.