Spanakopita

This is a really delicious recipe that is perfect for parties. I have a hard time resisting these delicate triangles, so I always make extra to keep frozen for when I have a hankerin' for them!

Yes, this is a tedious recipe, it takes time and a bit of planning on your part, but once you bite into the crispy phyllo and your mouth fills with the tangy goodness of spinach and feta, trust me, you'll be glad you made them with love.

Ingredients:

• 1 bag frozen spinach
• 4 cloves garlic
• 1/2 small yellow onion
• 1 cup feta
• 1/4 cup cream cheese
• Dried dill, pepper, cumin, and parlsey, to taste
• Phyllo dough, thawed
•  Oil for brushing

 Directions:

1. The key to this recipe is organization: prepare your work stations properly! First, finely chop the onion and garlic, set aside with the frozen spinach. Add about 2 tablespoons olive oil to a shallow bowl and set it next to a large cutting board, on which you will assemble the spanakopita (now is when you should find your brush for the dough! I use an unused paintbrush). Mix the feta and cream cheese in a medium bowl, seasoning to taste with the suggested spices, set it next to the brushing oil you just prepared. 
2. Heat a medium sauce pan over low heat. Add a splash of oil and the garlic and onion. Sweat the veggies until they are translucent. Add the spinach, turn the heat to medium and cover. Let it cook for 5 minutes, then stir it and cover again. Cook 5 more minutes, then turn the heat to medium high and let it cook uncovered so the water from the spinach cooks off. 
3. Remove the spinach from the heat and add it to the cheese you prepared earlier. Mix well to combine, and add spices to taste. 
4. Unroll the phyllo dough and leave it stacked. Cut the phyllo into 2 long 3" wide stacks. Roll the uncut phyllo up and wrap it tightly with plastic wrap and put it back in it's box. Leave it on the side in case you need to cut more strips of dough. Place the stacks on top of each other, then top them with a lightly damp paper towel (make sure it is thoroughly squeezed out or your dough will get soggy).
5. Working with one strip of dough at a time, begin to assemble the spanakopita. Place a strip across your cutting board or work surface horizontally and get going (hint: see the illustrations below for how to assemble these!)
1.  Lightly brush the right half of the strip with oil (you are doing this to basically seal the triangles as you finish folding them). 
2. Place a generous teaspoon of the spinach mix at the left-hand end of the strip. 
3. Take the bottom left corner and bring it up to the top of the strip to form a triangle.
4. Take the top left corner(the new point to your triangle) and fold it over to the right. Repeat folding (like a flag!!) until you have a little triangle! Repeat until you're out of spinach mix.
5. Bake at 375 F in the middle of the oven for 10-12 minutes or until golden brown. Let them cool a few minutes before serving because they're piping hot!