Spanikopita Hand Pies

1. 1

   Saute garlic and spinach in olive oil, add wine to steam spinach. Cool. preheat oven to 350 degrees.

2. 2

   Squeeze excess liquid from spinach and put in a mixing bowl. Mix in herbs, cheeses, lemon juice, egg, and season with salt and pepper.

3. 3

   Line baking sheet with parchment papper. Gently unfold the phyllo dough. Lay 1 sheet of phyllo on a large cutting board and gently brush with the melted butter. Place a second phyllo sheet on top of the first and brush with butter. Repeat 2 more times until you have a stack of 4 phyllo sheets with butter brushed between the layers.

4. 4

   Cut the phyllo sheets lengthwise into 3 strips. Place 2 tablespoons of the spinach filling 1 inch from the bottom end of each strip. Fold the right corner over the spinach filling to the left to make a triangle. Gently pull up the bottom left corner and fold up to make a second triangle. Continue folding until you reach the top. Brush the last fold with butter to seal.

5. 5

   Continue until all phyllo is used. Place triangles on the baking sheet, about 1 inch apart. Bake about 15 minutes, until lightly browned and crispy. Cool slightly before serving.

No nutritional information available.

No additional tips available.