We had one bunch of spinach left from this weeks bushel, so I decided to mix it with some Israeli feta and make spanikopita-like bundles. I didn’t really follow a recipe, I just kind of winged it, but they turned out really good! They would have been better with a bit of tzatziki to dip them in, but we settled on guacamole. We’re such culture-clashers. 🙂
To make these little treats, I just sauteed some chopped fresh spinach in olive oil with a bit of garlic and a pinch of salt until wilted but still bright green. I cooled it a bit, then mixed in some feta and a bit of beaten eggs. I then just folded up dollops in phyllo dough and brushed the tops with beaten egg. I baked them at 350F for about 20 minutes. Easy enough, and a great use of that wonderful spinach.
I can’t believe we actually used up all of our produce this week! Actually, we still have some key limes left, but I’m sure we’ll find a use for those.