We’re sharing the Greek appetizer recipe from the January 2016 Celebration of Learning event at Hamilton District Christian High. Mrs. VanderVelde and her foods class students prepared and served these. We’ve had requests for this recipe, so here it is!
- 1/2 cup vegetable oil (substitute with olive oil) 2 tablespoons all-purpose flour
- 2 large onions, chopped 2 (4 ounce, 113 gram) packages feta cheese, crumbled
- 2 (10 ounce/284 gram) packages frozen chopped spinach, thawed, drained and squeezed dry
- 2 tablespoons chopped fresh dill salt and pepper
- 3/4 lb butter, melted 1 (24 ounce/ 681 gram) package phyllo dough
- 4 eggs, lightly beaten
Preheat oven to 350 degrees F (175 degrees C).
Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
Unroll the phyllo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn’t dry out and become brittle. Cut phyllo in 3 X 11 inch strips. Lay phyllo dough flat and using a pastry brush with brush on the butter.
Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, and then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake. Brush with butter.
Place filled phyllo dough triangles on a large baking sheet. Bake in the preheated oven 20 – 25 minutes or until golden brown. Bake frozen pastries 10 minutes longer.
Use a bunch of scallions instead of onions; 1/8 cup + of chopped parsley instead of dill; add some fresh garlic to the saucepan.
Butter a 9 by 13 inch baking pan, and spread 6 sheets of phyllo, brushing each with butter, on the bottom. Spoon the spinach filling over the phyllo, and then cover with 6 more sheets of phyllo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.
This recipe was originally from FOODnetwork.com. Enjoy!