Spanakopita

One of my favorite things to do for dinner is to make a few types of appetizers. It’s especially fun if you plan on having friends over to watch a movie or sporting event (a-hem) on television. My favorite appetizers tend to be flaky, savory treats. Dips and things are great, but there’s something decadent about having something that tastes like it came from a pastry shop.

These fit the bill nicely. Only a few ingredients will bring you a crisp, piquant treat. Briny feta brings out the tang of the steamed spinach and the buttery filo forms a smart wrapper.

Spanakopita - makes 28 pieces

1 stick of butter, melted
14 sheets of filo dough 14 x 18 inches
4 oz feta cheese, cut into small, 1/2 inch cubes and crumbled slightly
1/2 lb baby spinach

Preheat the oven to 350 degrees.

Steam the spinach however you’d like. Transfer to a colander and press to remove excess liquid. Transfer to a cutting board and loosely chop. Allow to cool slightly before combining with the the feta.

Line a cutting board or work surface with plastic wrap. Place the 14 sheets of filo on top and cover with another sheet of plastic wrap. This device will be used to keep the filo from drying out as you work.

Place a piece of filo dough onto another cutting board or work surface and lightly paint it with butter using a pastry brush. Place another piece of filo on top of that one, pressing it slightly to create a little seal and paint that one with butter too.

Using a pizza wheel, cut the filo into 4 lengthwise strips (to make them even, I like to cut a line down the center and then cut lines down the two halves, but that’s just me. It’s your kitchen). Place a heaping teaspoon of the spinach mixture in a corner of each strip closest to you.

Fold the corner up into a triangle, then up again and so on, just as you would fold a flag back in your summer camp flag ceremony days. Just don’t laugh during the ceremony because the director can’t stand it.

Gather the little guys onto a baking sheet or two and bake for 20 minutes or so until golden brown.

Ingredient Origins: Butter – Maine; Organic filo dough – New Jersey; Organic feta – Wisconsin; Organic spinach – Maine