- Serves: 8 servings
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- 2 lb. Fresh Spinach, washed
- 1 ½ c. Feta Cheese
- 4 sheets Phyllo Dough, defrosted
- 3 cloves Garlic, finely minced
- ½ Yellow Onion, finely diced
- 2 tbsp. Olive Oil
- ¼ c. Butter, melted
- 1 Egg
- Salt & Pepper
Heat the olive oil in a large skillet on medium heat, and add onion to pan. Saute until barely translucent, then add garlic to pan; continue cooking until garlic is fragrant. Add spinach and wilt completely, then remove from heat. Drain as much water as possible from spinach and allow to cool.
Preheat oven to 350 degrees. In a large mixing bowl, combine prepared spinach, feta cheese, and egg. Season liberally with salt and pepper and set aside. Lay out 2 pieces of phyllo and brush liberally with butter. Layer one piece of remaining phyllo on top of each buttered phyllo piece, then cut into 4 strips each. Place about ¼ cup of filling onto the end of each strip and fold into triangles. Arrange triangles on a baking sheet and brush with remaining butter.
Bake for about 30 minutes or until spanakopita are lightly browned. Serve warm or at room temperature.