Spanakopita Print Email

1 pkg. phyllo dough
4 oz ground lamb
2-3 Tbs. minced onion (optional)
1 Tbs. olive oil
2 tsp. minced garlic
1/2 tsp. pepper
6 oz. spinach
7 oz pkg. feta

Thaw phyllo according to package directions.

Fry meat with minced onion, half of the oil, garlic, and pepper; chopping finely. When done, remove and reserve but do not wash pan. In the same pan, cook spinach with half the oil, garlic and pepper. Remove, cool and chop. Combine meat and spinach, taste and adjust seasonings - no salt!

Add crumbled Feta to taste and toss. Peel one sheet of dough away and fold into half and then into thirds for a strip about 1 1/2 - 2 inches wide. Place a spoonful of filling on one end and fold up into triangles. Each sheet will make one to two appetizers. Brush with butter and bake on a cookie sheet at 375 to 425 degrees (preferably convection) until browned, about 6-8 minutes.

* For extra savory appetizers, brush dough strips with butter and/or olive oil before filling.

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