Spanakopita

Instructions

1. Bring a pot of water to a boil. Add the spinach and cook just until the spinach is wilted, about 1 minute. Using a slotted spoon, carefully transfer the spinach into a clean kitchen towel over a bowl. Allow the spinach to cool for 5 minutes before handling it. Once the spinach has cooled, use the kitchen towel to squeeze out the excess liquid. Roughly chop the spinach and set it aside. If using frozen spinach, simply let it thaw and then squeeze out the excess water with a kitchen towel.

2. In a skillet, heat the olive oil over medium-high heat. Add the green onion and garlic and cook, stirring, for 1 minute. Add the spinach and cook, stirring, for another minute, just until it’s heated through. Stir in the dill and remove the skillet from the heat. Allow the mixture to cool for at least 10 minutes.

3. In a large bowl, whisk 1 egg. Stir in the spinach mixture and feta cheese until everything is well combined. Set aside.

4. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

5. To assemble the spanakopita triangles, cut the phyllo pastry into 2” strips. Arrange two strips on a board and brush them with melted butter. Place one strip of phyllo on top of the other.

6. Spoon 1 to 2 teaspoons of filling into one corner of the phyllo. Fold one edge of the phyllo over on a diagonal so it creates a right angle triangle. Fold the triangle over and continue folding until the triangle is completely sealed on all sides and you’ve reached the end of your phyllo.

7. Arrange the triangles on the parchment-lined baking sheets. Using a pastry brush, brush each triangle with egg wash - 1 beaten egg.

8. Bake until the triangles are crisp and golden on top, 18 to 20 minutes.

9. Enjoy immediately or store them in the refrigerator for up to 4 days. Reheat them in the oven.