A delightful twist on the classic Greek spanakopita, these spinach and feta phyllo parcels are perfect for any occasion.
Preheat your oven to 180°C (350°F).
Preheating ensures even cooking from the start.
Heat a saucepan over medium heat and sauté the chopped onion until softened.
Stir frequently to avoid burning the onions.
Add the spinach and dill to the saucepan and cook until the spinach wilts and any liquid evaporates.
Cook on medium heat to prevent overcooking the spinach.
Transfer the mixture to a mixing bowl and let it cool slightly.
Cooling prevents the eggs from cooking prematurely.
Mix in the crumbled feta cheese, beaten eggs, salt, and pepper.
Ensure the mixture is well combined for even flavor.
Lay a sheet of phyllo dough on a clean surface and brush it lightly with melted butter.
Keep the remaining phyllo covered with a damp cloth to prevent drying out.
Place a spoonful of the spinach mixture near one end of the phyllo sheet and fold it into a triangle, continuing to fold until the end of the sheet.
Use a gentle touch to avoid tearing the phyllo.
Repeat with the remaining phyllo sheets and filling.
Work efficiently to prevent the phyllo from drying out.
Place the triangles on a baking sheet and brush the tops with more melted butter.
This step ensures a golden, crispy finish.
Bake in the preheated oven for 25-30 minutes, or until golden brown.
Rotate the baking sheet halfway through for even browning.
Serve warm and enjoy your delicious spinach and feta phyllo parcels.
Pair with a side of tzatziki for a refreshing dip.
Nutze unsere App für das beste Erlebnis
