Spanakopita

Instructions

Heat oil in a 2 quart saucepan over medium heat. Cook onion until tender, stirring occasionally. Remove from heat. Stir in spinach, egg, cheese and pepper.

With knife, cut phyllo lengthwise into 2-inch wide strips. Place strips on waxed paper, then cover with slightly damp towel. Brush top of one strip of phyllo with melted butter; place 1 teaspoonful spinach mixture at short end of strip. Fold one corner of strip diagonally over filling so the short edge is parallel to or meets the long edge, forming a right angle. Continue folding over at right angles until you reach the end of the strip, to form a triangular package. Repeat with remaining phyllo strips and spinach filling.

Preheat oven to 425°F. Place packages seam side down in a 15-1/2x10-1/2 jelly pan. Brush with butter. Bake triangles 15 minutes or until golden brown. Serve hot.

Author's Comments

You could add a minced clove of garlic to the onions if you like. A more authentic choice of cheeses would be soft fresh goat cheese, such as Montrachet, if it's available. I have seen other recipes that add toasted pine nuts, rosemary, parsley or dill and lemon peel to the spinach cheese mixture.

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