Spanakopitta

I love spanakopitta. If you don't like feta, use cream cheese or even a mixture of cream and goat cheeses.

4 ounces onion, small dice
6 ounces unsalted butter, melted
24 ounces fresh spinach, cooked and cooled, or frozen spinach, thawed
1 tablespoon fresh mint, chopped
1 pound feta cheese, crumbled
3 eggs, beaten
salt and pepper, to taste
1 pound phyllo dough

1. Sauté the onions in 1 tablespoon (15 milliliters) of butter until tender. Remove and cool.

2. Combine the cooled onions, spinach, mint, feta and beaten eggs. Season with salt and pepper and mix well.

3. Spread one sheet of phyllo dough on the work surface; brush with melted butter. Place another sheet of phyllo on top of the first; brush it with butter. Place a third sheet of phyllo on top of the second and brush it with butter as well.

4. Cut the dough into 2-inch (5-centimeter) wide strips.

5. Place 1 tablespoon (15 milliliters) of the spinach on the end of each strip of phyllo.

6. Starting with the end of the dough strip with the spinach, fold one corner of the dough over the spinach mixture to the opposite side of the strip to form a triangle. Continue folding the dough, keeping it in a triangular shape, like point-folding a flag.

7. Place the phyllo triangles on a sheet pan and brush with melted butter. Bake at 375ºF (190ºC) until brown and crispy, approximately 20 minutes.


Per Serving (1 piece) :
46 Calories
3g Fat (75.5% calories from fat)
2g Protein
1g Carbohydrate
trace Dietary Fiber
15mg Cholesterol
89mg Sodium

Exchanges:
0 Grain(Starch)
0 Lean Meat
0 Vegetable
1/2 Fat