Spinach Spanakopita
"Once I found out how easy it is to use phyllo dough, this recipe became a regular. Fresh basil enhances the flavor. I add a few secret seasonings, but you can experiment for yourself. Serve with Bechamel Sauce"
- Ready In:
- 24hrs 25mins
- Ingredients:
- 20
- Serves:
-
24
ingredients
- 3 cups fresh spinach, cooked, drained, and chopped
- 1⁄4 white onion, chopped
- 20 mushrooms, thinly sliced
- 4 cups feta cheese
- 3 cups grated parmesan cheese
- 1 (17 ounce) package frozen phyllo dough
- 2 garlic cloves, minced
- 1 tablespoon rosemary
- 1⁄4 teaspoon nutmeg
- 2 tablespoons basil, chopped
- 2 tablespoons olive oil
- butter, melted
-
Sauce
- 2 tablespoons butter
- 1 tablespoon minced onion
- 4 tablespoons flour
- 3 cups milk
- 1⁄4 teaspoon salt
- 1 teaspoon chopped parsley
- ground pepper
- nutmeg
directions
- Refrigerate the frozen phyllo dough 24 hours before you begin your preparations.
- Saute onions and garlic in the olive oil until tender.
- Add mushrooms and stir until reduced and browned.
- In a large bowl, mix together all ingredients, except the phyllo dough and butter.
- Lay the phyllo sheets on a towel in the work counter.
- Cut in half lengthwise and cover with another towel to keep from drying out.
- Melt the butter.
- Working quickly and using 1 half-sheet at a time, brush the phyllo lightly with melted butter.
- Place 1/4 cup of the spinach mixture in 1 corner of the shorter side and fold the other corner over the mixture, forming an angular fold.
- Continue to fold over until you have a triangle.
- Place on a cookie sheet and brush with melted butter.
- Cover with plastic wrap and freeze.
- When firm, package the frozen spanakopitas and store in the freezer.
- Remove the frozen spanakopitas 1 hour before serving.
- Bake 20 minutes at 350 degrees until golden brown.
- Serve hot with Bechamel Sauce poured over the top.
- Bechamel Sauce: Saute the onions in butter.
- Stir in flour and seasonings, add milk and cook until it is thick.
- Overcooking will thin the sauce.
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RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
