Spanakoptia

  1. allow philo dough to defrost per-package instructions.
  2. Lay Philo dough onto clean work surface, cover with damp tea towel.
  3. Make Filling:
  4. In a medium fry pan heat olive oil over medium heat until shimmering.
  5. Chop onion and garlic roughly. Add to pan and cook until golden brown.
  6. While onion and garlic cook remove red stems and veins from swiss chard/kale. Chop kale roughly.
  7. Once onion and garlic have browned, reduce heat to medium-low and add kale and spinach. Wilt kale and spinach until it has completely cooked down.
  8. In a large bowl crumble cheeses and season with salt and pepper.
  9. In another bowl place onion garlic and greens mixture and allow to cool. Once the greens mixture is cool enough to handle place small batches into a tea towel and squeeze out as much moisture as possible. Add the mixture of onion, garlic and greens to cheese. Stir well.
  10. Pre-heat oven to 325 degrees
  11. Make Shells
  12. in a microwave safe bowel melt butter.
  13. On a clean work surface lay out a sheet of philo dough. Brush sheet with melted butter smooth another sheet of philo onto buttered surface. Continue until you have made 6 layers.
  14. Create 6 of the philo stacks.
  15. Using a non-stick spray or melted butter grease muffin pan. Place center of a philo stack into a muffin tin cup. Fill each cup with about 1/2 cup of the filling. Fold the rest of the philo stack on top of the filling, closing off the cup.
  16. Repeat with the other five cups.
  17. Bake Spanakopita at 325 degrees for 10-15 minuets or until the pastry dough has puffed up and become golden brown.

baby spinach, swiss chard, yellow onion, garlic, feta, butter, dough, olive oil, will, salt

Taken from www.epicurious.com/recipes/member/views/spanakoptia-1256509 (may not work)

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