Don’t open the box of phyllo until you’re ready to work with it.  Lay the stack of phyllo out, cover with plastic wrap, and then cover with a damp towel.  Keep it covered when you’re not working with it, and don’t leave it uncovered for more than a minute or two.  Work as quickly as you can.  When brushing the phyllo with butter, start brushing the butter from the edges to keep them from cracking or tearing, and brush toward the middle. Spoon some spinach and cheese mixture onto the bottom corner of one of the squares and fold filo to form a triangle, then keep folding over to use all the filo to wrap the triangle. This one is worth the effort. This is great recipe for when you just want to keep appetizers like this on hand for unexpected company.  Just pop some of them in the oven, and you have a delicious, homemade appetizer to share!  No dip is needed or anything like that.  These are a two-bite appetizer with plenty of packed-in flavor on their own. I could eat the whole batch myself. Mix spinach, eggs, onion, cream cheese, pepper and feta cheese together. Sauté the onions in a … Once the yeast has foamed and doubled in size, add salt, and half of the flour. Cut each into 16 squares and place a tbsp. Cover remaining dough with a damp cloth to prevent cracking. Spanakopita can be made as a "pie" or pita, or as individual phyllo triangles. Phyllo dough (also known as filo) is a very thin (tissue thin), unleaved dough used for pastries, appetizers and some main dishes.  Recipes that call for phyllo use layers of it brushed with butter.  It’s baked until the phyllo gets crisp. Subscribe to receive all new recipes for dinners, desserts, breakfast, and more delivered right to your inbox! Serve warm. Instructions. Mini spinach pies made with feta cheese, ricotta cheese and spinach leaves wrapped in … Enjoy over 3,000 recipes, entertaining tips, and travel adventures! The traditional Greek dish is actually easy to make and can be enjoyed as an appetizer or a side dish. I used Apetina block cheese, which … These were really tasty! Lori Lange is a former elementary school teacher who traded the classroom for the kitchen when she founded the blog RecipeGirl.com in 2006, which houses over 3,000 original and adapted recipes. Fold up in a triangle to the end (like you're folding a flag). Chop the garlic clove as well and set aside. Your mom’s tried and true recipe was a hit! Yes!  This is a great appetizer to make ahead of time, and it’s actually meant to be made ahead of time.  My instructions have you preparing the triangles and freezing them in a single layer.  Then you can store them in a large zip bag or freezer-safe container until you’re ready to bake them.  They should be baked frozen- right from your freezer. This is the official Denver Greek Festival spanakopita recipe. Remove spinach and squeeze out excess liquid, then chop roughly. Perfect for parties! Slowly cook and stir onions until softened. This recipe makes enough filling for two 9-inch by 12-inch rectangular pans or approximately 100 folded phyllo triangles. I'm Lori Lange, recipe developer, cookbook author, and Mom. Since Phyllo dough is so very thin, it can dry out quickly and tear easily when you’re trying to work with it.  The first important note is to let the phyllo thaw correctly.  Thaw it overnight in your refrigerator- unopened in the box.  You can keep it unopened and refrigerated for up to one month in your refrigerator. To freeze the triangles before cooking, butter both sides of triangle and wrap well. Brush the brims with egg wash and seal the pastry squares to form triangles. In a pan, on medium heat, heat the oil and saute the onion and garlic till they turn slightly golden-brown (about one minute). Don’t be afraid of the phyllo dough! 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