The Pioneer Woman Tasty Kitchen
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Spanakopita Squares

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Intermediate

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Description

A delicious spinach and feta filling, sandwiched between delicate phyllo.

Ingredients

  • 2 boxes Frozen Chopped Spinach (10 Ounce Boxes)
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 cup Sliced Leeks
  • ½ cups Green Onions, Sliced
  • 2 teaspoons Garlic, Minced
  • 3 Tablespoons Fresh Dill, Chopped
  • 8 ounces, weight Feta, Crumbled
  • 1 cup Unsalted Butter, melted
  • ½ pounds Phyllo Sheets

Preparation

Defrost spinach and using a towel, wring out as much water as possible.

Prehat oven to 350 degrees.

In a large saucepan, heat 2 tablespoons butter with 2 tablespoons extra virgin olive oil over medium-high heat. Add leeks, green onions, and garlic to butter/oil mixture and saute for 5-8 minutes. Then add spinach and dill to your veggie mixture. Continue to cook until mixture looks dry, about 15 minutes longer. Remove from heat, add feta, and stir to combine. Taste for seasoning and add salt & pepper if needed. Set aside.

Using a 13×9 pan, place one sheet of phyllo in pan and brush with melted butter. Repeat, layering the phyllo sheets and brushing with butter until you have a total of 10 sheets of phyllo stacked one on top of the other. Then, carefully spoon and spread the spinach filling on top of the stack of phyllo. Then, place a sheet of phyllo on top of the spinach and brush with melted butter. Once again, layer the sheets of phyllo and brush each layer with butter until you have a stack of 10 sheets of phyllo dough on top of the spinach filling. Using a sharp knife, slice into squares.

Bake for 45 minutes at 350 degrees.

Remove from oven, and let cool for 30 minutes, or until you can easily remove the squares from your pan.

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Profile photo of threnody

threnody on 5.25.2010

I made these for a church potluck, and they were delightful! I didn’t have any fresh dill, so I used dried. I’m already thinking of experimenting with additions in the filling, but they are quite delicious as-is. The 45 minute cook time was a little long for my oven, so I would suggest checking them at 40 minutes.

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