Spanikopita with Southwestern Grilled Shrimp Salad
Spanikopita a la Dianne
Dianne Donovan – The Beat Divas
Yield: about six pocket pies
FILLING:
2 pkgs. frozen chopped spinach, defrosted and (squeezed dry in clean towel)
2 eggs
3/4 lb. Feta cheese, crumbled
1 bunch green onions
1/2 bunch Italian broad-leaf parsley (one good handful)
1/4 cup fresh dill, chopped fine (or 1 TBSP. dried)
2 TBSP. fresh mint, chopped fine or 1 1/2 tsp. dried)
1/2 tsp. salt (optional)
1 tsp. black pepper
pinch of nutmeg
grated lemon rind (from one lemon)
**
1-pound phyllo (filo) sheets, thawed
1/2 cup melted butter, add 1/2 cup olive oil
Mix all ingredients (except for phyllo, butter & oil). Place one large piece of wax paper on your kitchen counter. Open package of phyllo dough. Take the first sheet of phyllo and place it on the wax paper. Immediately cover the remaining phyllo with clean, slightly dampened towel. Quickly, brush phyllo sheet with butter/oil and top with another sheet. Repeat the process until you have a stack of three buttered phyllo sheets. Place about 1/2 cup of filling on the shorter end of phyllo rectangle leaving about an inch on each side of filling. Filling should be in the shape of a small sausage slightly flattened. Roll once so that filling is covered, fold in sides by 1 inch each(so that filling can’t escape and continue to roll (the shape will be roughly
5”x 2 1/2’’ x 3/4” pocket pies). Place on un-greased cookie sheet, seam side down. Brush all over with oil. You should yield about six pocket pies.
Bake @ 375 F for 25 to 30 minutes or until golden brown.
*Vary shapes and sizes. For cocktail parties Spanikopita Triangles are excellent. This method will also be demonstrated-briefly. Cooking times and temperatures vary depending on the shape and size of pies.
Roll up leftover phyllo in plastic and refrigerate for up to one week or freeze for one month.