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Being a great fan of do ahead recipes, I started doing spanikopita and freezing them. All I have to do them is bake them off with a grilled tomato on top. They're actually quite good for breakfast and look wonderful if I say so myself.
1 cup chopped green onions
1 cup crumbled Feta Cheese
1 cup grated mozzarella
3 10-ounce packages ready to use, coarsely chopped Spinach
one bunch chopped parsley
1-2 tbsp of Greek or Mediterranean herbs
1 tsp sumac (or lemon juice)
Phyllo
Olive oil
Dill
Combine the first 8 ingredients. If you can't find sumac use lemon juice to
taste.
Take two sheets of phyllo and brush with olive oil. (Position the phyllo like
a sheet of paper in front of you)
Place about a cup (maybe a little more) of the mixture about 3 inches up from
the bottom of the dough. Form the mixture into a rectangle shape about 2x5 inches.
Fold the bottom of the dough up over the mixture. Fold the sizes in. You can
brush with more oil if you want. Roll the little sucker up firming it as you
go. Brush with olive oil and sprinkle with dill. Bake until gloden brown in
400F oven. About 20 minutes?
Joyce
Ivy Cottage
Cozy in historic Fort Langley, BC
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