Spanakopita

1 T olive oil
1 large onion, diced
1 large bag (1 1/2 lb) fresh spinach or greens mix
1 bunch fresh parsley
1 t salt
6 oz feta cheese
2 eggs
8 oz phyllo dough, thawed
1/3 C olive oil

Sautée onion well in 2 t olive oil.
As onion cooks, wash and chop parsley and fresh greens.
Separately sautée parsley and greens in 1 t olive oil with salt.
Cook greens until most of the liquid has been released.
Place greens in strainer, let cool at least 20 mins, and chop.
Combine greens with onion, feta, and eggs.

Prepare 3 work stations:
1 cutting board for phyllo dough
   covered with a sheet of wax paper or plastic wrap and damp rag
1 cutting board for spanakopita assembly
   with bowl of olive oil and silicone brush
1 lined baking sheet

Preheat oven to 375.
Your filling will make 25-30 pockets.
Count the number of phyllo dough sheets that make 8 oz.
Cut your sheets into 50-60 strips.
Keep covered.
Place two strips of phyllo on second tray.
Brush each with olive oil and layer.
Place 2 T filling near one end of phyllo strip.
Fold into triangles using a flag fold.
Place on baking sheet.
Once baking sheet is full, coat each triangle with olive oil.
Bake 25 mins.
Yields 2 trays of 12-15 pockets each.

epicurious


Note: 2 boxes of frozen chopped spinach (20 oz)
can be thawed and drained well in place of 1 1/2 lb fresh greens.