Spanakopita

I haven't made these since we took a few cooking classes way back in 2005.  A bunch of us got together and tried out various classes based on menus, brilliant idea here at the Liason College in Kingston.  And you want to know the best part?  You get to sit down as a class and eat the meal you just created!  I took my mom with me to this class, it was all appetizers and we were given Spanakopita for our part in the meal.  These are easy enough to make if you are organized ahead of time.  They will keep (uncooked) in the freezer for 6 months and once they have been baked they will keep in an airtight container in the fridge for up to 2 weeks.

Hint***Keep your phyllo moist by covering it with a damp paper towel, otherwise you get brittle phyllo that just makes a mess***

Ingredients
1 lb of spinach
2 oz of butter
2 oz of onions, chopped fine
2-3 cloves of garlic, mined *(the original recipe didn't call for it but I consider it a must!  I also added mushrooms once too .... be creative!)
1 oz fresh dill, chopped
8 oz of feta cheese, crumbled
Salt and pepper to taste
12 sheets of pyllo dough
4 oz of melted butter

Trim wash and steam the spinach until wilted
Drain and cool, squeezing out extra liquid and chop fine
Saute onions until soft
Remove from heat and add spinach and dill
Mix in cheese and salt/pepper
Cut phyllo in half lengthwise
Brush one sheet at a time lightly with the melted butter, fold in half lengthwise and butter again

Put 1/2 oz or 15g of the spinach mixture toward the bottom of the strip and fold into triangle pockets ...if you would rather not fold into triangle use the phyllo to create something more suitable, I like these for ease of eating ... better choice for parties!


Place on baking sheet with the loose end of the phyllo on the underside, brush tops with more melted butter
Bake at 375 until crisp, about 20-25 minutes!
Remove from oven, let cool and enjoy!!!!!!!!