Steps: |
| -Pull your phyllo dough out if you didn't pull it the night before. Let it thaw off to the side. |
| -Heat up a deep saute pan to medium-high. Add the oil. |
| -Saute the onion for two minutes and then add the garlic; saute an additional minute. |
| -Start adding the spinach. Place as much as you can in the saute pan and let it cook down a little. Add the rest of the spinach and cook down. |
| -Add the nutmeg, chile flakes and lemon zest to the spinach. |
| -Place the spinach mixture into a medium bowl and let it cool. |
| -Once it cools, add the feta and egg yolk; season to taste. |
| -Melt the butter in a small dish. |
| -Preheat oven to 375 degrees. |
| -When your phyllo dough is thawed, carefully unroll it. Don't try unless it is thawed! |
| -Lay the dough flat on its plastic and take the top sheet off. Lay it on a flat dry surface. |
| -Lightly brush the phyllo with the melted butter. Do not saturate. |
| -Sprinkle the phyllo with a small amount of the parmesan. |
| -Repeat this layering process. If a sheet of phyllo is torn, throw it away and move on. |
| -Once you have 6 layers, stop and cut your sheet into four slices from top to bottom, the long way. |
| -Place a dry towel over your remaining sheets so they do not dry out while you roll your spanakopitas. |
| -Put about 2 tablespoons of the spinach mixture in the middle at the bottom of your strip. |
| -Take the corner of the dough and fold it up flush with the side. Keep folding it up and over itself until you have a triangle packet. |
| -Repeat with the rest of the dough. Brush the tops of the packets with more butter to keep them from drying out. |
| -Bake for 20-25 minutes at 375 degrees. |
| -If not baking them right away, store in single layers. |
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