Spanakopita

Submitted by Kelsey 

Makes 25 triangles

5 Stars

1 yellow onion, finely chopped

1 tbsp olive oil

1 ½ lbs. spinach

1 tsp dill, dried or fresh

¼ cup parsley, dried or fresh

3 scallions

1 ½ cup feta

2 egg whites

Salt and pepper to taste

2 tbsp butter

Olive oil cooking spray

1 package phyllo dough.

Saute onion and olive oil until onion is translucent in a large pot.  Add spinach to pot and cook until spinach has wilted, 2 to 3 minutes.  Remove from heat and place mixture on 8 sheets of paper towels and let cool.  Once the mixture has cooled, squeeze out as much liquid as you can.  (see picture)

Preheat oven to 350 degrees F.

Place in mixing bowl and add dill, parsley, scallions, feta, egg whites, salt, and pepper. 

Separate one sheet of phyllo from the stack and spray evenly with cooking spray.  Place another sheet of phyllo over the first sheet and press the two sheets together.  Repeat with cooking spray and one more sheet of phyllo (total of 3 layers of phyllo).  Cut the layered phyllo dough into 5 even strips.  Place 2 heaping tablespoons of filling 1 inch from the end closest to you.  Fold the bottom right corner over the filling to the edge to form a triangle.  Fold the triangle up, bringing the point at the bottom left to the rest along the left.  Turn the lower left corner over to touch the right edge.  Continue turning the triangle over until you reach the end of the phyllo. 

Place filled phyllo dough triangles on a large baking sheet and brush with melted butter.  Bake in the preheated oven until golden brown, 45 minutes to 1 hour.