Spanikopita-help!!

[SusanL]

On p. 43 of Penzey's Harvest 2004 catalog, they show how to make Spanikopita. Do you use just one strip per triangle? It says to cut each phyllo sheet into 6 slices. Do you fold all the way down the strip? I am buying the ingredients today to prepare for tomorrow's picnic. Any help would be appreciated. TIA

[Mamasue]

Susan....I don't have the catalog yet but I can tell you that from experience in making them that yes you fold the entire strip to make one triangle.

P.S. You are doing a fantastic job on the birthdays. Thank you for that! ;) Hugs....Sue

[sneezles]

Yes, just follow the pictures...

The actual directions for the pictures is in the recipe for Trinopitas; each sheet is cut into six strips (it shows using a knife but I like to use my pizza cutter) so with 10 sheets you'd get 60 (barring that you don't rip any of the sheets) ;) !

[Member10000]

Originally posted by sneezles
(barring that you don't rip any of the sheets) ;) !


Good Luck ;)

[SusanL]

I just noticed that the recipe calls for spinach NOT cooked. Should it be? Will look for other recipes, can you tell that I am nervous? My Greek neighbor is on vacation, so I can't ask her right now. Any more help?

[Mamasue]

Susan....how does the recipe read? What are the other ingredients? Is there any other ingredients like onion, garlic that you need to saute? If so, then the spinach should be thawed, saute with onion, garlic; drain if necessary and mix with other ingredients.

I have made these before but did not use uncooked spinach.

[SusanL]

Spanikopita


1 10oz bag fresh spinach, washed and chopped
1 8 oz package crumbled feta
2 t dill weed
2 T chives
1 c chopped fresh parsley
2 eggs
1/2 t black pepper
10 sheets phyllo dough
1 stick melted butter not in the mixture, spread on triangles

Put the dill and chives in a bowl of 2 T of water and let stand while you chop the spinach. and crumble the cheese. Add spinach, feta, parsley and pepper to the herbs. Mix with the eggs with a spoon until blended.
Make triangles i edited this part
Brush the tops with butter and bake in a preheated 375 degree oven for 15 - 20 minutes until golden brown.

Should I use a different recipe? I already have 2 bags of fresh spinach and the other ingredients?
Thanks!!

[claire797]

Susan, I think the Penxey's recipe you're using sounds great.

Most spanakopita recipes I've seen have you saute the spinach a little bit (at least the ones I've made), but I think that NOT cooking it is a good idea since you're making very small triangles. The spinach will probably cook just fine in the oven and the eggs and cheese will keep it from drying out. Can't wait to hear how it turns out.

[Mamasue]

Susan....Although I haven't made the triangles this way, I agree with Anna and proceed with that recipe. Spinach is not a vegetable that takes time to cook so you should be okay with this one. Give it a try if anything for the taste because of the dill and chives.

[SusanL]

somehow I have difficulty following recipes. Spinach did not need to be cooked ahead of time. I used fresh chives and dill, and a small amount of sauteed onion and garlic. The recipe says to cut the phyllo into six strips, mine is smaller, I could only get three per sheet. Guess I will make less than I thought but that is ok, I have a back up recipe for Antipasto to take along. Thanks everyone so much, the recipe is wonderful!! I am still working on the folding.(Why didn't I chose something I have made before? AAAKKK!):eek:

[Mamasue]

Your welcome. Susan don't be disappointed in making Spanikopita. Find another recipe that is more authentic in Greek cooking. Its okay if you only get 3 strips, 4 strips whatever...its not that important. Of course you would like them all the same size but this is a recipe that is not rocket science. Its also a great one to make ahead of time and freeze for later use. They make a good addition to appertizer platters. Oh, and the folding will become easier as you go along. Its like folding a flag. ;)