Making Spanakopitas with with Bernice van der Merwe on eXpresso

SPANAKOPITAS

60g butter
1 onion, chopped
2 garlic gloves, chopped
400g spinach, chopped (very fine)
200g feta cheese, crumbed
100g gruyere, grated
Salt and pepper
100ml Olive oil
100g butter, melted
About 20 phyllo sheets

STEP 1: Pre-heat the oven to 180 C and grease a baking sheet.
STEP 2: Heat the butter in a pan and fry the onions and garlic for a couple of minutes. Season with
salt and pepper and allow to cool down.
STEP 3: Place the finely chopped spinach into a large bowl then add the onion mixture to the spinach.
STEP 4: Add the feta and gruyere and season to taste.
STEP 5: Mix the olive oil and butter and lay the phyllo on a clean working area.
STEP 6: Put two sheets on top of each other. Brush with butter mixture.
STEP 7: Cut into 2 long strips.
STEP 8: Spoon some of the mixture on the ends of the strips and fold into a triangle.
STEP 9: Brush the spanakopita's with more butter and olive oil mixture and arrange on a baking
sheet.
STEP 10: Bake for about 15 minutes or until golden brown and cooked.

1 Feb 2012

Category:

Howto & Style

Tags:

• eXpresso
• Recipes
• Mak#2427