KANSAS CITY, Mo. -- People of all ages will line up for Greek food and Greek fun during the Greek Festival in Overland Park Friday, June 10 through Sunday, June 12. All of the festival's food will be prepared by church volunteer. Volunteer Tori Hirner visited FOX 4 on Thursday, June 9 to demonstrate how to make spanakopita.
Yield: Approximately 75 pastries
2 lbs fresh spinach (or 4/10oz packages frozen spinach)
1 medium onion, diced
1 bunch green onions, sliced
1 lb butter, divided
2 cups fresh parsley, chopped fine
2 ½ cups feta cheese, crumbled
3 Tablespoons Mizithra Greek Cheese (substitute parmesan or Romano if necessary)
8 oz whole milk ricotta cheese
1 16 oz package frozen phyllo dough
Wash and dry spinach thoroughly. Trim stems and cut into small pieces. For frozen spinach, squeeze out all the liquid.
Sauté onion and green onion (both white and green parts) in ½ lb butter until golden, not brown.
Beat eggs with a fork.
Combine all ingredients in a large bowl, mix thoroughly.*
Melt the remaining ½ lb butter.
Unwrap phyllo dough. Put one layer down on a clean surface and brush carefully with butter. Top with another layer of phyllo. Cut the phyllo sheets into 4 equal columns. Put a generous spoonful of the mixture in each section. One by one, fold the sections triangularly in a flag folding pattern until you reach the top. Seal the ends with butter and lightly brush each side of the pastry with butter.** Work quickly as to not dry out the phyllo. Keep unused phyllo in the refrigerator.
Place pastries on a lined baking sheet and bake at 400 F for 20-25 minutes until brown and flaky all over.
* Mix can be kept in the refrigerator over night or used immediately.
** Pastries can be frozen and baked at a later time. Place parchment between layers of pastries so that they do not stick together. Frozen pastries will take longer to bake.
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