These little Spanikopita bundles have been sitting in my freezer for a month. I made a triple batch, we enjoyed some with friends then I tucked them away for a day when time was short but appetites were big.
Yesterday was the last day of spring break for the girls and they also had their 3rd ever Taekwondo class. I’m surprised at how much they’re both enjoying it and how well they’re both doing. They’re in separate classes with different instructors, but both girls were singled out last night to receive their first belt! They were both so excited and couldn’t wait to call Daddy at work to tell him.
Isn’t it an amazing thing to see your kids happy?
By the time we got home it was less than an hour to bedtime. That’s when I remembered the Spanikopita waiting in the freezer.
It was kind of like finding a $20 bill in your pocket. Only better.
I let the girls eat all they wanted followed by some sliced kiwi for “dessert”.
And now, as I type this, they’re off to school and I have a quiet house for the first time in 15 days.
And some more Spanikopita in the freezer. I might just have some for lunch!
- 16 sheets frozen phyllo dough
- 1/4 c butter, melted
- I small onion, finely chopped
- 10 oz. pkg frozen spinach, thawed (squeeze as much water as possible with a dry kitchen towel)
- 1 c crumbled feta cheese
- 1 egg
- 1/2 t kosher salt
- a few turns of freshly ground black pepper
- Saute the onion and garlic in a skillet over medium heat for a few minutes (until it’s slightly soft). Add spinach and cook a few minutes more until all the moisture has evaporated.
- Lightly beat the egg in a medium-sized mixing bowl. Add feta cheese, salt, pepper and spinach mixture; stir until combined.
- Remove phyllo sheets from package and place on a damp cooking towel. Take top two sheets and place them on a clean cutting board or other work surface. Immediately place another damp cooking towel on top of remaining phyllo sheets to keep them from drying out. Brush the two phyllo sheets (still stacked together) lightly with butter. Cut into four pieces (lengthwise then crosswise). Place a heaping tablespoon of filling in one corner and fold it diagonally. Keep folding until you reach the end of the strip; tuck end in. Place triangles on ungreased cookie sheet. Continue doing this will all the phyllo sheets and filling until gone. Brush the tops of the triangles lightly with any remaining butter.
- Bake in a single layer at 375F until golden brown (about 15 minutes). Alternatively you can freeze them and bake right from frozen (just add a few minutes to baking time).