Food Network: Spanikopita

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Spanikopita
Recipe courtesy Rachael Ray

Ingredients
1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
1 small onion, finely chopped
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
1/4 teaspoon nutmeg, ground or freshly grated
4 ounces feta with black pepper or plain feta, crumbled into tiny bits
1 egg, beaten
3 tablespoons sour cream
4 (13 by 17-inch) sheets, defrosted phyllo pastry dough
3 tablespoons melted butter

Directions
Place oven rack in center of the oven and preheat to 400 degrees F.
Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place
onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add

feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine
with cheese, spinach and onion.
On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted
butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach
mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both
sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will
resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side
down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over
and serve.