I’ve been eating spanakopita for as long as I can remember. Growing up in queens there were so many great greek restaurants that served it and they all had there own unique spin on it. My favorite was always the personal spanakopita because the flaky phyllo dough wrapped around the entire pie giving you that crunchy goodness with every bite.
2 pounds fresh spinach Cleaned and coarsely chopped
3 tablespoons extra-virgin olive oil, plus 1/2 for brushing
2 1/2 cups crumbled feta cheese
2 eggs beaten
1/2 cup finely chopped fresh dill
12 bunch scallions finely chopped(only use white and light green parts)
1/3 cup finely chopped fresh flat-leaf parsley
1/2 tablespoon grated nutmeg
1 roll of store brand phyllo dough(dough dries quickly don’t open until ready for assembly)
Directions for filling:
In a large pan sauté spinach. Cook about 5 minutes or until all the spinach has wilted. Do not over cook. Place cooked spinach in colander and press out as much liquid as possible. Place spinach in large bowl and aside to cool. In the same pan(dried) sauté scallions about 5 minutes. Pour scallions in bowl with spinach to cool. After spinach and scallion have cooled add eggs, feta, nutmeg, parsley, dill and salt. Fold mixture together.
Directions for assembly:
Preheat oven to 350 degrees. Place parchment paper across large baking sheet. On a clean surface oil 1 sheet of phyllo dough with brush. Place another sheet of dough on top of oiled sheet and brush with oil. Repeat 3 times. Cut dough widthwise into 6 even strips. Spoon about 1 tablespoon of filling onto the bottom end of one strip. Take bottom corner of the dough strip and fold across diagonally to the other side of the strip forming a triangle. Keep folding the filled dough across into triangles until you get to the end of the dough strip. Place spanakoptia triangle on baking sheet. Repeat process with the rest of the dough and filling. Brush tops spanakopita triangles with oil and place on oven for 25 mins or until golden brown.