Appetizers, Breads and PizzasMolly SoudantGreek, vegetarian, cream cheese, phylloComment

Spanakopita

Appetizers, Breads and PizzasMolly SoudantGreek, vegetarian, cream cheese, phylloComment
Spanakopita

Yield: 28 Spanakopitas | Total Time: 2 1/2 hours

Filling Ingredients:

  • 2 Tbsp. unsalted butter

  • 1/2 medium onion, finely diced

  • 5 cloves garlic, minced

  • 1 cup chopped fresh kale, tough spines removed

  • 1/4 tsp. freshly grated nutmeg

  • salt and freshly ground pepper to taste

  • 2 8-ounce packages cream cheese

For Assembly:

  • 14 sheets phyllo dough, thawed in refrigerator overnight

  • 3/4 cup (1 1/2 sticks) unsalted butter, melted

Directions:

Make filling. Melt butter in a large heavy bottom pot over medium heat. Add onion and garlic and saute, stirring occasionally, until translucent, about 5 minutes. Add kale, nutmeg, salt, and pepper and cook another 5 minutes, stirring occasionally. Add cream cheese and continue to cook until cream cheese has melted and mixture resembles a thick dip. Transfer to a medium bowl and set aside.

Assemble and bake Spanakopita. Preheat oven to 350° F. Unwrap phyllo dough onto a clean work surface and cover with a slightly damp clean kitchen towel. Carefully transfer one sheet of phyllo dough to a large cutting board and cut in half lengthwise. Brush generously with melted butter. Place a generous tablespoon of the filling mixture onto the corner of each strip nearest you. Enclose filling to make a triangle, then continue to fold (like a flag), maintaining triangle shape. Brush both sides of the each triangle generously with butter, then transfer both seam side down to a large baking sheet. Continue with remaining phyllo until you have 28 triangles, making sure to leave at least 1/2 inch between triangles when placing on baking sheet. Bake until golden brown, about 10 minutes.

Cook’s Note: Spanakopita can be assembled (but not baked) and kept in freezer for up to 3 months. To keep them from sticking to each other, place the baking sheet with the pastries in the freezer for 10-15 minutes until Spanakopitas are cold to the touch and beginning to freeze, then transfer to an airtight Ziplock bag. Frozen Spanakopitas can then be baked in same manner as above. Note they should not be defrosted before baking.