The first time I had Spanakopitas was at an annual Greek festival here in Atlanta.
You will need: (Makes 24-26 triangles)
1 lb Spinach, thoroughly washed and chopped
1 stick (1/2 cup) plus 1 tbsp Butter
1/2 Cup Feta cheese, crumbled
¼ tsp Ground Nutmeg
20 Phyllo sheets, thawed
½ Cup chopped scallions (white and green)
Salt and pepper
Melt 1 tbsp of Butter in a pan. Add the chopped scallions and sauté for a minute. Add the chopped spinach and cokk till wilted down, about 4 minutes. Season with nutmeg and pepper. Stir in the feta cheese and turn off heat. Let the mixture cool completely. Taste and season with salt, only if required( Feta is salty)
While working with Phyllo sheets always remember to keep them covered, first with two overlapping layers of plastic wrap and then a damp paper towel on top. Phyllo sheets tend to dry up very quickly and once they are dry they crumble instantly and cannot be used.
Melt the remaining butter. Take one phyllo sheet and apply the melted butter using a pastry brush. Place another sheet on top and then cut the sheet into 6 strips. Place the narrow end of the strip towards you, and then place about a tbsp of the cooled filling. Fold one corner over the filling and fold upward to close the triangle. Continue folding till the entire strip is folded.
Place on a baking sheet. Brush the tops with melted butter. Bake for 20-25 minutes till golden brown.
Spanakopitas make excellent appetizers and are best when eaten hot.