Spanakopita

This recipe is by no means easy but definitely worth it. It is always the center of attention at get-togethers or parties!

SPANAKOPITA

A delicious Greek Pastry

1 clove Garlic
¼ cup butter (for garlic, spinach mixture)
1 cup butter (melted on low for basting)
1 package spinach
1 package phyllo dough—found in the freezer section of your grocery store. (needs to be fully thawed before starting)
1-2 packages feta cheese

Finely chop garlic, then sauté on Medium Heat with ¼ cup butter. Once garlic begins to brown, add spinach. Cook until spinach is done, approximately 7 minutes. Leave spinach mix on stove on Low Heat. Melt 1 cup butter in a separate pan on low heat. Keep heat on low and move on to dough.

Keep the phyllo dough in the fridge until ready to use because once it is open, it will begin to dry out. Keep your unused strips covered with a damp towel or cloth. Phyllo dough is very thin so when you work with it you will need to be careful not to tear it. Pull one layer of Phyllo dough apart
from the pack and lay it flat across the counter. With a basting brush, baste dough with the melted butter from the stove. Do this with two more layers so you've formed a 3 layer sheet. Cut dough into 2-3 inch strips.
Add spoonful of spinach mix at the top of the phyllo strip. Then continue folding in triangles down to the bottom of the strip in a triangle shape. (See image) The closing edge should stick to seal the triangle; if it doesn't, just apply a little of the melted butter to the edge and seal it up.

Place on cookie sheet, then baste with butter after the strip is formed. Check them at about 15-20 minutes. Use a wooden toothpick to test the center. Essentially, what you're after is for the cheese to be melted and the layers of phyllo cooked. This is delicious warm, but many prefer it at room temperature. (Personally I like it a few minutes out of the oven!)