Spanokopita!

The classic Greek spinach and filo (Phyllo) pastry that we have all had at Greek restaurants, or maybe frozen (Noooooooooo!) are surprisingly easy to make. In my years of catering I have made piles of them. In fact they finally made the "Do not make ever again" list of food items that I would have to triple my normal fee to make again. Wait! I said they were easy?! They are, just not by the bloody hundreds. This recipe will make eight entree size pastries. They are low in fat, and very satisfying.

Spanokopita

(serves 8 people)

1 box frozen filo dough

3 boxes frozen chopped spinach

1 medium red onion

1 lb feta cheese

1/2 tsp. nutmeg

olive oil for brushing

Technique: Defrost the spinach overnight. Drain spinach until it's dry, really dry. Add fine dice onion,  crumbled feta, and nutmeg. Unroll filo dough being very gentle not to damage it. Lay out three sheets, brushing olive oil in between each in front of you. You will make two pastries out of each set of three sheets. Cut the filo down the middle and position approx. 1 cup of filling in the corner of the fore end. Fold the dough as you would a flag to form a triangle. Seal the seam at the end with a brush of olive oil. Bake at 350 degrees until honey brown (approx. 20 minutes). Enjoy! They do well with a nice chutney, or yogurt sauce.

Try these out, great for vegetarians or guests. they keep for two days wrapped in the cooler.