Spanakopita...it's not that hard!!

Ok, let's talk about this. So maybe making homemade spanakopita is not on the top of your list. And yes, phyllo dough is terrifying. But listen. This recipe is not that hard. Once you have the “set up” down pat, this is super easy. But I'm not going to lie, it does require some effort. After all, it sure does beat rolling out cookie dough that has it out for you. Thank goodness Cookie Rolling Out season is over!

Anyway...watch this. Expect it to be a pain in your neck the first time, but then you'll get the rhythm down. Double it because they freeze beautifully before they're baked. You can just pull them out as you need them! And how cool are you going to be the next time someone pops over, and you over them a fresh batch of homemade spanakopita...I love being overly prepared!

Grab these things:

10 oz frozen spinach, thawed and drained

olive oil

1 small onion, chopped

1 tablespoon all-purpose flour

4 oz feta cheese, crumbled

2 eggs, lightly beaten

salt and pepper to taste

1 1/2 (16 ounce) packages phyllo dough

about a stick and a half butter, melted

So let's making the filling. Spinach tends to need a good bit of seasoning so feel free to be liberal with your salt and pepper here. But remember that feta is a salty cheese, so don't get out of control.

Saute the onion in about 2 tablespoons of EVOO.

Add in the flour and spinach.

Once this is mixed, take this off the heat and add in the eggs, feta, and salt/pepper.

Ok, now is when you want to take a deep breath and put a straw in your cocktail because your hands are going to be busy and phyllo-y for the next 20 minutes are so. You will want that straw in your cup, I promise.

Let's get set up...this is so much easier if you havea station ready. You need:

Parchment paper, phyllo, and butter (melt it...)

You need saran wrap, a damp towel, a sharp knive or pizza cutter and a pastry brush.

Set up the phyllo on your right (Jmom, just switch the left/right here...) with saran wrap over it and a damp towel over that. In the middle you want a length of parchment paper. To your left you want a cookie sheet lined with parchment or a silpat (I got one for Christmas so I can feel fancy and professional).

Another deep breath. Let's do it!

If you have never worked with phyllo this is what you're working with. I am holding 2 thin sheets in that picture. It is very delicate, and if you let it dry out, it just crumbles all over the place and is useless. That's why we need a damp towel (but word the wise, make sure you have saran wrap between the dough and the towel. If it's too damp, the phyllo gets gummy...rendering it, yet again, useless. Finicky dough.

Pull out 2 sheets and put them in the middle of your work station. Brush evenly with butter (but not too much!). Add a third layer, brush it with butter also.

Cut the phyllo into thirds with the pizza cutter.

Add a spoonful of the spinach mixture to the end of the phyllo strip.

Fold it up diagonally.

Then keep folding...

Keep folding...

This is what you'll end up with...

Lather, rinse, repeat...

Then brush the tops of each triangle with butter.

(Now is when you would freeze any to save for later—leave off the last brush of butter).

Bake at 350, for about 45 minutes, or until golden brown:

Delicious! Now to bake previously frozen spanakopita, let them thaw in the fridge overnight, then do the same thing. Brush them with butter then bake.

Perfect appetizer or side dish. Pair with pastichio and dolmades for an awesome Greek Extravanza!

Why, oh why, did I blog this when I don't have any spanakopita on hand. Guess I know what I'll be making this weekend!