Spanakopita Recipe
    
Makes about 15 starter size triangles

Ingredients

2 tablespoons olive oil
1 medium onion, peeled and finely chopped
2 plump cloves of garlic finely chopped
12 oz/325g fresh spinach, well-washed and towel dried
salt and freshly-ground pepper
8 -10 oz/230-250g feta cheese
2 tablespoons finely chopped flat leaf parsley
big pinch of freshly grated nutmeg
1 teasp toasted cumin seeds ground in a pestle and mortar
1 large egg, at room temperature
lemon juice
16 sheets filo dough (about 12 ounces/350g), thawed, if frozen
Melted butter 2-3 ounces/60-90g

Method

Heat oil in a large saucepan or skillet. Add the onions and cook, stirring frequently, until transluscent,
then add the garlic and cook for a further 2 minutes.
Add the spinach and a bit of salt and pepper, cover, and cook until the spinach is completely wilted, 
stirring once or twice to hasten the process.
Scrape the spinach into a colander and let cool completely. Once cool, firmly squeeze out the excess 
liquid then chop the spinach with a chef’s knife into smallish pieces.
Mix the spinach in a small bowl with the feta and parsley until chunky. Taste, and add nutmeg, cumin, and a 
squirt of lemon juice, plus more salt and pepper if desired. Stir in the egg.
Unwrap and unroll the filo and keep it covered at all times with a damp tea towel.
Working quickly lay one sheet of filo on the counter and brush it lightly, but thoroughly, with butter. 
Lay another sheet on top of it and brush it with butter as well.
Using a sharp knife, cut the filo into 3 by 11 inch strips. 
Place a small spoonful of spinach filling 1 inch from the end of the pastry strip. Fold the end over the filling to 
form a triangle, then continue to fold up the strip in triangles, like folding up a flag. 
Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them 
covered with a towel until all are ready to bake.
Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. 
Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to 
keep them from sticking. Bake frozen triangles an extra 10 minutes.)
    
Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on 
the bottom. 
Spoon the spinach filling over the filo, then cover with 6 more sheets of filo, buttering each 
sheet. 
Score the top 3 sheets with a sharp knife. 
Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.


https://www.cutting-edge-mediterranean-recipes.com/spanakopita.html