Spanakopita

Output: 20 to 30 units

Preparation time: 30 minutes

Cooking time : between 30 and 35 minutes

Ingredients

• 750 ml (3 cups) blanched spinach, or about 2 l (8 cups) fresh spinach
• 30 ml (2 tablespoons) olive oil
• 250 ml (1 cup) leek, thinly sliced
• 30 ml (2 tbsp.) honey
• 1 clove garlic, minced
• 1 sprig thyme
• 3 sprigs dill, chopped
• 45 ml (3 tbsp.) mint leaves, chopped
• 2 eggs, beaten
• 375 ml (1 ½ cups) feta cheese, crumbled
• 1 pinch nutmeg, ground
• 1 roll phyllo dough
• 90 ml (6 tbsp) unsalted butter, melted
• salt and pepper to taste

Preparation

1. In a pot of boiling salted water, blanch the fresh spinach for 3 minutes, then carefully drain.
2. In a frying pan over medium heat, sauté the leek and garlic in olive oil for 2-3 minutes.
3. Add the thyme, mint and dill and cook for a further 2 minutes. Remove from the heat.
4. Preheat oven, rack in center, to 180° C (350° F).
5. In a bowl, mix eggs, feta cheese, spinach, cooled leek mixture, honey, nutmeg and season lightly with pepper. Check seasoning.
6. On work surface, cut dough roll into 2” strips.
7. Spread 4 strips of dough side by side and brush with melted butter.
8. Add a second layer of dough and brush again with butter.
9. On each strip of dough, at the end of one side, place 1/2 tbsp. of filling and fold the dough into a triangle, repeating until you reach the end of the strip.
10. Repeat for the remaining strips.
11. On a baking sheet lined with a silicone mat, arrange the bites and bake for 25 minutes.
12. Serve warm or hot.