Spanakopita Recipe

• 1 lb Baby spinach
• 1/2 lb Feta, crumbled
• 1 Stick plus 1 tbsp unsalted butter
• 10 Phyllo sheets, thawed if frozen
• 1/2 tsp Freshly, grated nutmeg
• Salt and pepper to taste

• Melt 1 tbsp butter in a 12-inch heavy skillet on moderate flame, then cook spinach, stirring, till wilted and tender for about 4 minutes.
• Remove it from the heat and cool for about 10 minutes.
• Squeeze handfuls of spinach to take out as much liquid as possible, then coarsely chop it.
• Place it in a bowl and stir in feta, nutmeg, salt and pepper.
• Preheat the oven to 375 degrees F.
• Melt the remaining 1 stick butter in a small saucepan, and then cool.
• Cover the phyllo stack with 2 overlapping sheets of plastic wrap and then a moisten kitchen towel.
• Take 1 phyllo sheet from the stack and place on a work surface with a long side, keeping rest of the sheets covered and brush with some butter.
• Top with another phyllo sheet and brush with more butter, cut buttered phyllo stack diagonally into 6 strips.
• Place a heaping tsp of filling near 1 corner of a strip on end and then fold corner of phyllo over to enclose filling and to make a triangle.
• Continue folding strip, like a flag, maintaining the triangle shape.
• Place triangle, seam side down, on a big baking sheet and brush top with the butter and make more triangles in same way, using all of phyllo.
• Bake triangles in middle of oven till golden brown for about 20 to 25 minutes.
• Shift Spinach Triangles to a rack to cool.