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Who knew the sweetness of baklava paired so well with the savoriness of a spanakopita?
Ingredients
2 Tbsp olive oil
2 cloves garlic, minced
1 lb baby spinach, washed well
Kosher salt and freshly ground black pepper
1 stick butter
2 cups crumbled feta cheese
½ cup toasted pine nuts
Freshly grated nutmeg
10 phyllo sheets, thawed (keep covered with a damp tea towel while you work)
Honey, for drizzling
Steps
1.) Heat oven to 375ºF.
2.) Heat olive oil in a large skillet over medium-high heat. Add garlic and stir until fragrant. Toss in spinach and cook while stirring until softened and wilted. Season with salt and pepper. Remove spinach to a bowl and cool for at least 5 minutes.
3.) Meanwhile, melt 1 stick of butter in a saucepan and remove from heat. Place in a small glass bowl.
4.) Place spinach in a clean tea towel and squeeze all excess liquid out. Finely chop the spinach and place in a large mixing bowl. Stir in feta cheese, pine nuts, and some freshly grated nutmeg. Season with salt and pepper.
5.) Place one phyllo sheet on a clean work surface with the longer side facing you. Brush completely with butter. Stack another sheet on top and brush again with butter. (Keep remaining phyllo covered with a kitchen towel.)
6.) Cut the buttered phyllo sheets into 6 strips.
7.) Place a teaspoon of filling on a corner of the strip nearest you, then fold over the phyllo to enclose the filling and make a triangle. Continue folding it up to make a little package. Place on a parchment-lined baking sheet, seam side down. Repeat with remaining filling and phyllo sheets.
8.) Bake for 20–25 minutes, until golden. Drizzle with honey and enjoy!
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