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Shortcut Spanakopita

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Ingredients

Adjust Servings:
1 1/2 teaspoons extra virgin olive oil
1 small onion, finely chopped
10 ounces frozen chopped spinach, defrosted and squeezed dry
kosher salt & freshly ground black pepper, to taste
1/4 teaspoon nutmeg (ground or freshly grated)
4 - 6 ounces feta cheese, crumbled
1 egg, beaten
3 tablespoons sour cream
4 sheets phyllo dough (13 x 17 inches each)
3 tablespoons butter, melted

Nutritional information

291.2
Calories
191 g
Calories From Fat
21.3 g
Total Fat
12 g
Saturated Fat
100.9 mg
Cholesterol
582 mg
Sodium
16.3 g
Carbs
2.8 g
Dietary Fiber
2.9 g
Sugars
10.2 g
Protein
171g
Serving Size

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Shortcut Spanakopita

Features:
    Cuisine:

    DD and I really enjoyed these little spanakopita. I made them as directed execpt for adding some garlic and using fresh spinach. Made for Soup-A-Stars ZWT9

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Shortcut Spanakopita, I love this quick version of spanakopita It is made into rolls for easy preparation They are larger than the traditional triangles, so you probably only need 1 per person for an appetizer or 2 per person if you are serving it as a main course Recipe by Rachael Ray, slightly adapted , DD and I really enjoyed these little spanakopita I made them as directed execpt for adding some garlic and using fresh spinach Made for Soup-A-Stars ZWT9


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    Steps

    1
    Done

    Preheat Your Oven to 400 Degrees F. Make Sure You Rack Is in the Center Position.

    2
    Done

    Preheat a Small Pan to Med-High Heat and Then Add You Oil and Onion - Saute For About 5 Minutes. Transfer the Onion to a Bowl. Add Spinach to the Onion and Season It With Salt, Pepper and Nutmeg. Add the Feta and Combine It Well With the Spinach Mixture. Next Add the Beaten Egg and Sour Cream and Combine It Well With the Cheese, Spinach and Onion Mixture.

    3
    Done

    Lay Out One Sheet of Phyllo Dough on a Clean Surface and Paint Half of It With Some of the Melted Butter. Fold the Sheet in Half to Make Almost a Square. Put Up to 1/4 of the Spinach Mixture Onto the Phyllo Into a Log Shape, Working 2 Inches from the Bottom and Each Side of the Pastry. Tuck the Bottom Edge Up and Fold Both Sides in, Then Roll and Wrap Upwards Until You Reach the Edge of the Dough Sheet. Each Filled Pastry Will Look a Bit Like an Egg Roll. Paint the Seam and the Ends of the Roll With Butter and Set It Seam Side Down on a Cookie Sheet. Repeat These Steps to Make 4 Rolls.

    4
    Done

    Bake For About 15 Minutes, or Until Lightly Golden Brown. Serve and Enjoy!

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

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