1 lb package of phyllo dough 1 lb feta cheese, crumbled

1 egg 1 Tbls chopped fresh parsley

1/2 lb butter, melted

Filling:

In a small bowl, combine feta, egg, parsley and egg and mix well. Set aside

Pastry:

Working quickly so the dough does not dry out, roll out a few sheets of phyllo dough and cut into about a 2” strip. Cover remaining dough with a damp cloth or towel.

Place a sheet of dough on the counter and quickly brush it with some melted butter. Place another sheet on top of the first and brush it with butter. Repeat one more time with a third sheet of dough and brush it with butter.

Spoon 2 Tbls filling on the corner of the dough. Take the corner of the dough with the filling and lift it up to meet the opposite side of the dough, forming a triangle. Keep lifting each corner until all the dough has formed a triangle.

Place the filled phyllo dough on to a prepared cookie sheet sprayed with non stick cooking spray or parchment paper. Brush the entire triangle with butter

Repeat until all the filling is in a phyllo dough triangle.

Bake on 350 degrees for about 25 minutes until golden brown. Serve immediately. Store in an airtight container. These are even better the next day!

Hello, World!

Spanakopita

Author: Anita Casano

This is my own version of this wonderful Greek dish. I have served it as an entree with a Greek salad or as an appetizer. They are the BEST!

Ingredients

1 lb package of phyllo dough
1 lb container of feta cheese - I use the solid block feta in the brine
1/2 cup (1 stick) butter
1 egg
Fresh Parsley to taste (optional)

Instructions

Pre-heat oven to 350 degrees
Mix the ingredients for the filling by combining the chopped fresh parsley, egg and feta together tin a small bowl. If you buy the block feta, I use a fork to break it up into small pieces. You can add a little bit of extra virgin olive oil to moisten up the filling if it is too dry
Melt the butter in a bowl. Don't make it too hot, just melted
Unwrap phyllo dough. Now don't panic, but you have to work quickly so the dough does not dry out. This is a super easy recipe, this dough is a bit tricky though so work quickly and keep a damp cloth, paper towel or dishtowel close by.
Cut about a 2" wide strip down the entire sheet of dough. Cover the remain dough immediately with your damp towel or paper towel.
Place a strip of dough on the counter and quickly brush it with some of the melted butter. Place another sheet on top of the first and brush with a little more butter. I usually do 3 sheets before adding the filling. NOTE: you can brush every other sheet with butter so it is not too rich
Place about 2 Tbls of filling at the corner of the dough. Take the corner with the filling and bring it over to meet the end on the opposite side to form a triangle. Take that end and lift it up going the other way and repeat until all the dough is wrap up like a triangle
Place triangle on a prepared baking sheet sprayed and covered with parchment paper (I actually use aluminum foil over my baking sheet). Bruch entire triangle with butter. Repeat with remaining dough and filling and remember to brush each spanakopita with butter
Bake in the oven for about 20 minutes or until golden brown