My Spanakopita Recipe

Loves the Insant Pot, uses almost daily for husband and self. Studies Indian cuisine as a hobby. Fond of cooking ahead and freezing inspired by Deborah Taylor Hough's Once A Month cooking sites

2 10oz package of frozen chopped spinach, thawed and drained

2 large sweet onion, chopped very fine (Vidalia, Walla Walla Sweet, etc.)

4 to 6 tablespoons vegetable oil for frying

8 to 10 oz. Feta cheese, crumbled

6 generous tablespoons sour cream

Salt to taste

Phyllo dough sheets (purchase in freezer section of grocery)

1 cube of butter, melted

Thaw the spinach and place it in a strainer or ricer, pressing it well to drain out all the moisture. Place it on a cutting board and chop it a bit finer. Set aside. Chop the onion very fine then fry in hot oil until it begins to turn golden. Add the drained spinach to the onion and mix while heating them together. Turn off heat. Add sour cream to spinach/onion mixture. Crumble and carefully stir in the Feta.

Lay out a piece of the Phyllo dough onto a cutting board wrapped with plastic wrap. (The thin dough is not as hard to work with as you think.) You will want peel off two sheets of the dough. Cut the squares in half making two double-thickness pieces about 5” by 9”. With a pastry brush, brush one side of the square with melted butter. Flip the square over. With butter side down, place a tablespoon of the spinach/onion/Feta mixture in the middle of one end. Fold the sides over it then roll it lengthwise. The little packet should end up about 3” by 2”. When you’ve rolled all of them, bake them in a preheated 400-degree oven until they turn golden brown, about 13 to 17 minutes depending on oven. A toaster oven works great and takes less preheat time.

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