This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program. 

 

Spanakopita

1-pound box of phyllo dough
1 pound fresh spinach
4-6 ounces crumbled feta cheese
kosher salt to taste
¼ teaspoon ground nutmeg
¼ teaspoon ground white pepper
½ teaspoon fresh lemon juice
1 cup melted butter

Heat oven to 350°.

Let dough come to room temperature.

Remove stems, and coarsely chop the spinach. In a sauté pan over medium high heat, toss the spinach with 1 tablespoon of water, then cover. Let the spinach wilt without overcooking. Remove spinach to a tea towel and twist and wring out all the water so the spinach is as dry as possible.

In a mixing bowl, toss spinach, feta, lemon juice and spices together.

Unwrap one roll of the dough, leaving the plastic intact. Using a pair of kitchen shears, cut the dough in half vertically. Dampen a tea towel to place on top of the dough.

Apply 1 sheet of dough at a time to a work surface, and lightly brush with melted butter using a silicone brush. Repeat with the second and third layers of dough.

Place approximately 1½ tablespoons of spinach mixture at the bottom of a dough piece. Lift the dough from the bottom right corner, folding over the spinach mixture to the left, in a triangle pattern, continuing to roll up to the top of the dough, forming a completely enclosed triangle.

Place on a parchment-lined sheet tray and continue until all the spinach mixture is used. Do not let triangles touch.

Bake triangles for about 30 minutes or until golden brown.