Spanikopita

Name: Spanikopita
Yield: serves 1
Ingredients: 4 ounces frozen chopped spinach, thawed and drained (see page 37); 2 ounces cream cheese, at room temperature; 2 ounces feta cheese; 1 egg yolk; 1/2 teaspoon salt; 6 sheets frozen phyllo dough, thawed (see Cooking 101, below); 2 tablespoons melted butter

December 14, 2011

When I’ve made spanikopita in the past, it’s been for appetizers, so I make them a lot smaller. Everyone likes them, but they are incredibly tedious to make. These are bigger and much easier and quicker to make. Just be careful if you happen to be eating them in the car on the way somewhere, because they definitely leave crumbs all over.

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