| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 15 min | 12 min | 27 min |
Servings
18 pieces
Ingredients
2 tablespoons Butter
2 clove Garlic finely chopped
9 ounce Baby Spinach
1/3 cup Chevre cheese, crumbled about 2 ounces
TT Salt and Pepper TT= To Taste
6-7 sheets Phyllo Dough ( Fillo )
1 stick Butter melted for brushing 4 ounces
Directions
Melt 2 Tablespoons of butter then add garlic into a large sautee pan over medium heat. Add your spinach in and mix until wilted. Mix in the Chevre cheese and season To Taste with salt and pepper. Let mixture cool.
Preheat oven to 350 degrees. Unroll the phyllo dough and cover with a damp papertowel. ( This helps it from drying out. This dough can be very moody! ) Place a single sheet of dough on your table and brush with melted butter. Cut it into 3inch x 11 inch strips. Place about one Tablespoon of filling on each strip of phyllo and fold the end over the filling to form a triangle. Continue folding the triangle up like a flag. Repeat the process until all of the filling is used up then lightly brush the tops with butter. At this point you can freeze them for later use if desired. Place the spanikopita triangles onto a sheet pan with parchment paper and put in the oven for 10-12 minutes or until golden brown. Remove from oven and serve, Enjoy!
