On Father's Day after my 11 year old daughter made this amazing cake.
I saw her fooling around with some phyllo dough. "What are you doing?" "Making an appetizer for our picnic." "Are you using a recipe?" "No." "If it comes out good I'll put it on the blog." "Cool." Of course, it came out fantastic. So here is my daughter's recipe. I always knew she was the better baker, but now I think I have some kitchen competition.
Spanakopita: Spinach & Feta Phyllo Dough Wraps
by J Balch
preparation: 30 minutes serves: 8 - 10
Ingredients:
5 ounces cooked baby spinach
2 teaspoons of extra virgin olive oil
3 ounces of feta cheese crumbled
1 package of phyllo dough
butter for brushing approximately 1/4 cup melted
dash of nutmeg
ground pepper (do not add salt)
Directions:
1) Preheat oven to 375 degrees.
2) In a large skillet cook spinach in olive oil until it wilts.
3) Remove spinach from heat and in a large bowl mix it with feta, nutmeg, and pepper.
4) Melt the butter and brush 7 sheets of phyllo dough with the butter. Layer the sheets on top of each other.
5) With a pizza cutter divide the stack of phyllo dough into 6 even pieces.
6) Place a heaping teaspoon of the spinach mixture into the middle of each piece of phyllo dough.
7) Twist up the sides of the phyllo dough; sealing the spinach in a wrapped top poach.
8) Brush the finished wraps with butter and bake for approximately 10 minutes or until the dough becomes golden brown.
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Cast Party Wednesday @ Lady Behind the Curtain
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