Are you looking for a stellar, simple, freezer-friendly recipe to bring to grieving folks in your life? Looking for something beyond a basic casserole? This tasty appetizer will nourish the mind and body of folks who don't have time or energy to cook in the first week or two following a loss.
- Approximately 1.5 – 2 hours.
What You'll Need
- Oven, preheated to 350℉
- Mixing bowl, medium size
- Baking sheet, lightly oiled
- Frying pan
- Measuring cups
- Mixing utensil
- Basting brush
- Chef's knife
- 1 lb box of phyllo dough sheets
- 2 lbs spinach, washed and chopped
- 6 large shallots, peeled and diced
- 1 bunch scallions, diced
- 4 cloves garlic, minced or pressed
- 2 eggs
- 2 cups feta cheese, crumbled
- 3 tbsp olive oil
- ½ lb butter, melted
- Tzatziki (optional)
- In a large skillet, saute shallots, scallions, and garlic on medium heat with 3 tablespoons of olive oil. Once slightly browned, add spinach. Saute 2 to 4 minutes until the spinach is limp, then remove from heat. Set aside, and squeeze the excess water out by lightly pressing the spinach. Allow the mixture to cool.
- Lightly beat both eggs until the whites and yolks are blended. Add eggs to the medium bowl, along with the feta and spinach mixture. Stir until the mixture is consistent.
- Carefully remove the phyllo dough from the box, and lay the sheets flat on a cool surface. Phyllo pastry is very fragile and can be tricky to work with. Be patient, and careful when handling each sheet. Lay one sheet at a time on a cool, clean counter. Using the basting brush, lightly coat with butter. Carefully lay another sheet on top, or fold, so that the thickness is doubled and coat with butter. Using your chef's knife, cut the phyllo dough into even 2" to 3" strips.
- Drop a spoonful of the spinach mixture on the bottom of each strip of phyllo dough. Use this folding technique to achieve perfect, crisp-looking spanakopita triangles. Arrange the triangles in an even, single layer on your baking sheet, leaving at least half an in of space around each.
- Bake at 350℉ for 30 to 40 minutes, until the tops turn golden brown. Allow 10 minutes to cool, and serve!
Storing and Freezing
The great thing about spanakopita squares is that they freeze well—both before and after baking! If you are bringing this dish to mourners, allow the triangles to completely cool before packing into a Tupperware, so they don't sweat and become soggy. Spanakopita triangles are best served with tzatziki. Hopefully, your gift will be a practical and tasty one for those in mourning.