Hey guys, I’m Megan’s roommate Nikki. So the other night, my friends and I were having a wine night and we really wanted some hors d’oeuvres so I decided to make Megan’s bruschetta (which was amazing) but that wasn’t enough. This brought about the decision to make spanikopita, some searching and one trip to a grocery store later we had what we needed. So while Ashley sat on her computer, I slaved away at the stove. The recipe is super easy and quick to make. They turned out absolutely amazing (just ask the 4 boys that devoured them in about 30 seconds)!
1 1/2 teaspoons extra virgin olive oil
1 small onion, finely chopped
1 (10 oz) box frozen chopped spinach defrosted and squeezed dry
salt and pepper
1/4 teaspoon nutmeg
4 oz feta crumbled into bits
1 egg, beaten
3 tablespoons sour cream
4 sheets defrosted phyllo dough (or puff pastry if the store doesn’t have phyllo like mine)
3 tablespoons of melted butter
Preheat the oven to 400 degrees F. In a small pan over medium heat add the oil and onion and saute for 5 minutes. place the onion in a bowl, add the spinach and season with salt, pepper and nutmeg. Add the feta. beat the egg and sour cream in a separate bowl then add to onion and spinach mixture. On a large surface place the dough and cut into about 2 1/2 in squares. Paint half of the square with melted butter. Add a tablespoon (or less depending on size of dough) of the spinach mixture to the center. Fold over edges to form triangles. Place on a cookie sheet and bake for 15 minutes or until golden brown and serve.
Source: Recipe adapted from Rachel Ray