-
1
Heat oven to 375 degrees F.
-
2
In a skillet over medium-high heat, heat the oil.
-
3
Add the spinach and cook until wilted.
-
4
Add the pine nuts and cheese and stir to combine.
-
5
Remove from heat and let cool.
-
6
Unfold the phyllo dough.
-
7
Brush dough with some of the melted butter.
-
8
Cut into strips about 4 inches wide.
-
9
Place a damp paper towel or kitchen towel over the dough while assembling the spanakopita so that it doesn't dry out.
-
10
Place about 1 tablespoon of the filling on 1 end of the strip leaving about a 1-inch border from the bottom edge.
-
11
Take 1 corner of the bottom edge and fold it over the filling to make a triangle shaped enclosure.
-
12
Take the triangle and flip it onto the dough making another triangle fold.
-
13
Continue to do this until the whole phyllo strip is used and the spanakopita is now formed into a triangular package.
-
14
Repeat with remaining butter, filling and phyllo, (you may not need all of the phyllo dough).
-
15
Place all the spanakopita on a baking sheet and brush the tops with melted butter.
-
16
Bake until the pastry is golden brown and slightly flaky, about 10 to 15 minutes.
-
17
Remove and serve immediately.
