Papa Cristo’s Spanakopita

Today I have a 5 star restaurant secret recipe(below) from Papa Cristo’s in Los Angeles.  This market and restaurant features authentic Greek eats from hummus to baklava.  One of their classic dishes is the Spanakopita.  Spanakopita or spinach pie is a Greek savory pastry filled with shopped spinach, feta cheese, onions and seasoning.

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New 5 Star Secret Recipe

Papa Cristo’s Spanakopita
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1 1/2 pounds frozen chopped spinach, defrosted
4 ounces cream cheese, softened
1 1/4 pounds feta cheese, crumbled
1/2 cup diced onion
1 tablespoon dried dill
1/4 cup extra-virgin olive oil, plus more for brushing the phyllo
1/4 teaspoon Greek seasoning (preferably Papa Cristo’s brand), more to taste
About 50 sheets phyllo dough
Greek yogurt, for serving

Heat the oven to 350 degrees. Squeeze the spinach, pressing out as much excess water as possible (wring the spinach out in a towel if possible).

In a large bowl, combine the spinach, cream cheese, feta, onion, dill, 1/4 cup olive oil and seasoning, kneading the mixture using your hands until all of the ingredients are evenly combined.

Place one sheet of phyllo down horizontally. Brush lightly with olive oil. Place a second sheet of phyllo dough directly over the first. Brush with olive oil. (Keep the remaining sheets of phyllo covered under a damp towel so they don’t dry out.)

Add roughly one rounded teaspoon of the spinach mixture to the phyllo, spacing the dollops a couple of inches apart (you should be able to fit 5 mounds of the spinach mixture on one edge of each wider [horizontal] sheet of phyllo).

Cut the phyllo vertically in between each dollop of spinach mixture. Fold one corner of each strip into a triangle, covering the filling. Continue to fold, as if folding a flag, retaining the triangular shape until you reach the edge of the strip. Place the spanakopita on a baking sheet and brush the tops lightly with oil. Continue until all of the spanakopita are formed. (The spanakopita can be frozen at this time and saved until ready to bake. Cover the baking sheets tightly with plastic wrap. Note that the spanakopita will take a little longer to bake from a frozen state.)

Bake the spanakopita, 1 sheet at a time, until the phyllo is crisp and lightly golden, about 25 minutes. Serve with Greek yogurt.

Makes 6 1/2 – 7 dozen.

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Source: LA Times

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Until Next Time… Be Well!

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