Spanikopita

This weekend we threw a surprise bridal shower for my sister-in-law who is getting married in India next week (congratulations Anji!). I committed to the cake as well as a couple of other bites for the buffet. I needed something delicious, that would transport easily and, most importantly, something I could prepare with help from my two-and-a-half year old sous chef.

Mini Spanikopita make a great two bite finger food and are very easy to make ahead – simply reheat for a few minutes in the over before serving to revive the crispiness. Plus, they involve just a few ingredients and a food processor (anything with a go button and motor is a hit with my sous chef), not to mention the fun of painting butter onto the Phyllo pastry.

I’m sure these don’t really deserve to share a name with a Greek grandmother’s family recipe, but I’m equally sure that they’d win out over the average frozen version you’ll find at the supermarket…they were a hit with the bridal shower ladies at the very least!

Enjoy!

INGREDIENTS (makes 3 dozen):

1 PACKAGE FROZEN SPINACH – defrosted in the fridge overnight

1 CUP FETA CHEESE

1/2 CUP CREAM CHEESE

2 CLOVES GARLIC

1 CUP FRESH BABY SPINACH – i.e. a large handful

1 PACKAGE PHYLLO PASTRY – defrosted in the fridge overnight

1/2 CUP SALTED BUTTER – melted

DIRECTIONS

Add the frozen spinach, garlic cloves, feta and cream cheese to a food processor and pulse until completely combined. Add the fresh spinach and pulse until just chopped. Set aside.

Lay one sheet of phyllo horizontally on a clean counter top and brush lightly with butter. Lay a second sheet of phyllo over top. Run your knife gently through the dough from top tp bottom to cut into six even sections (each will be about 2 inches wide). Place a teaspoon sized dollop of the spinach mixture at the bottom of each of the six segments.

Take the bottom right corner of the segment and fold it up and to the left in a triangle shape and then alternate right/left folding up into a triangle parcel.

Place each Spanikopita on a greased or parchment lined baking sheet and then brush the top of each lightly with remaining butter.

Bake at 350 degrees for 30-35 minutes until lightly browned.

Prep Time: 15 min

Cooking Time: 30-35 min