3/13/19

Spanakopia - made with leftover phyllo dough that was dried out and starting to crumble, but I didn't want to throw it out





I made this quite awhile ago, as we've not had any pastry or high carb foods since the first of the year, but I'm just so busy in day-to-day life that I have hundreds of photos and posts just waiting on me to update An American Housewife - and since this site is my 'personal' site for my family to store and collect recipes, I guess I'm only answerable to myself for how often I get around to posting some of these!  Especially when I won't be making them again for awhile, until we add back more carbs or pastries into our daily routine.

But, every time I see my photos of this yummy dish in my file folder, I feel a pang of guilt for not 'getting around to posting' because I think this is a recipe my oldest daughter would love - so I am quickly going to post it!

The reason I love this one is obviously because it's good, but because it's a GREAT IDEA TO USE UP PHYLLO DOUGH that is a bit older or dried out.  Instead of the hassle of buttering each layer and keeping the pile covered with a damp cloth, etc.  I had a box of phyllo that I had used 'some' of and popped the leftovers back in the freezer, which in turn then dried out a little and became brittle. I never throw out food though - how wasteful!  So I always try to find a way to use up everything.  This worked out just fine!

I had 1 1/2 packages of phyllo dough to use up (the one was kind of dried out from being opened, and we were getting ready to get serious about low carb so I wanted to use it up and get it out of the house - so here is the smaller version and if you want 1 1/2 - 2 packages, then double all the ingredients and use a large lasagna pan, a 9X13" pan or make 2 pans and freeze one for future use.)

You'll see in the photos, I made one pan and then I also made one rolled into a bundle or loaf as well.  Both worked great.


Spanakopia

3 T olive oil
1 onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 - 10 oz. packages frozen spinach, thawed or use 1 1/2 pounds fresh, chopped
2 eggs, lightly beaten
3/4 c ricotta cheese
1 c crumbled feta cheese
1 package of 8 sheets phyllo dough
1/4 - 1/2 c real butter - soft for brushing sheets of dough or melted for drizzling


Heat the 3 tablespoons olive oil in a skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned - don't over cook or the garlic gets bitter. Stir in spinach and parsley, and continue to cook about 2-3 minutes to heat the spinach and make the fresh limp if you've used fresh. Remove from heat.

Mix together eggs, ricotta, and feta. Stir in onion/spinach mixture.

In a greased pan, lay either a layer of pastry or if yours is all dried out, use the pieces to make a thin layer.  Spread about 1/3 of the mixture.  Add another layer of pastry, filling, pastry, filling.  If you are using full sheets you'll have to use a brush to brush each layer with real butter or olive oil.  Use 2 sheets to every one layer filling.  For the broken sheets, again, just make a thin layer.

For the top, end with your pastry and if it's a full sheet, brush the top with butter, but if it's the broken pieces like I had to use up, just drizzle melted butter over the top.   Bake at 350 for 40 minutes, until golden brown. Let it set for a few minutes after removing it from the oven to let it 'set up' a bit to make it easier to cut.  Cut into squares and serve while hot.



Here is my older, dried out sheets of phyllo dough that I wanted to use up - with butter drizzled over the top and ready to go into the oven



Fresh from the oven - golden brown and crisp!


I had 1 1/2 packages to use up and used some of the full sheets that weren't dried and crumbly, to roll up the spinach filling and baked it as a wrap style.










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