Spanakopita

Name: Spanakopita
Prep time: P0Y0M0DT0H18M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 20 hors d'oeuvres servings
Cuisine: european
Ingredients: 10 sheets phyllo dough; 1 pound goat cheese; 4 ounces toasted pine nuts; 1 tablespoon chopped rosemary; 1 tablespoon chopped flat leaf parsley; 2 tablespoons pureed roasted garlic; Salt and pepper; 8 ounces melted butter

Getting reviews...

Level: Intermediate
Total: 30 min

Prep: 18 min
Cook: 12 min

Yield: 20 hors d'oeuvres servings

These are my interpretation of spanakopitas, although since they are made with mostly cheese, my Greek fans tell me they should be called tyropitas!

Level: Intermediate
Total: 30 min

Prep: 18 min
Cook: 12 min

Yield: 20 hors d'oeuvres servings

Ingredients

Deselect All

10 sheets phyllo dough

1 pound goat cheese

4 ounces toasted pine nuts

1 tablespoon chopped rosemary

1 tablespoon chopped flat leaf parsley

2 tablespoons pureed roasted garlic

Salt and pepper

8 ounces melted butter

Directions

Try this cooking class now

26m Intermediate 100%

CLASS

Preheat the oven to 400 degrees F.
Cut phyllo in half long ways and cover with a damp paper towel.
Mix goat cheese, pine nuts, rosemary, parsley and garlic thoroughly. Season with salt and pepper, to taste.
Brush piece of phyllo with butter and lay out long ways in front of you. Place 1 tablespoon of cheese mixture at end closest to you, fold in half long ways. Begin folding into triangle, brushing with butter after each fold. Repeat with remainder of dough and bake on an ungreased sheet pan for 10 to 12 minutes.