Spanikopita

These are delicious bundles of salty, buttery goodness. Easy to take to parties since they only need a little reheating. Pack them in a disposable aluminum tray so your hostess can pop them in the oven and then not worry about cleanup after.

• 1/2 yellow onion
• 1 pkg frozen chopped spinach
• salt and pepper
• 1/2 cup feta
• 1 egg
• 50 ml sour cream
• 1 pkg phyllo
• cooking spray

Defrost the box of phyllo in the fridge overnight. Preheat your oven to 400F. Make sure your rack is in the middle position.

Defrost the spinach in the microwave and squeeze until dry. Finely chop the onion and saute in olive oil until soft and translucent. Pour the onion into a mixing bowl and add the spinach. Sprinkle with salt and fresh pepper. Add the feta and mix to combine. Add the beaten egg and sour cream. Mix until everything is incorporated.

Open the package of phyllo and remove 2 sheets. Cover the remainder with damp paper towels. Spread out one single sheet of phyllo and spray with cooking spray (you can use melted butter and a brush but the dough is so delicate it rips easily). Place the second sheet on top. Cut the phyllo in half length wise and then again to make 4 long strips. Place approx 1 tbsp of filling near the end of one strip. Grabbing the corner fold it at 45 degrees so it meets the edge. This should make a small triangle. Now fold again along the straight side keeping the triangle shape and rotating which side flips over. Continue on down the strip until you reach the end. Place triangles on a cookie sheet and lightly spray the tops with cooking spray.

Cook for 10 - 15 minutes watching carefully. Remove when packets are crisp and golden.

OPA!

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