Mixed Greens Spanikopitas with Goat Cheese
Notes
2 Tbsp. Olive oil
1 small onion, finely chopped
8 cups mixed greens, chopped (I used kale, Swiss chard and spinach)
2 large cloves garlic, minced
4 large eggs, lightly beaten
3 Tbsp. Romano cheese, grated
1/4 cup bread crumbs + more for sprinkling
1 tsp. nutmeg
1 tsp. black pepper
1/4 tsp. cayenne pepper
Salt and pepper to taste
1 1/2 cup soft goat cheese or feta
24 sheets fillo pastry dough, thawed
Egg wash:
1 large egg, lightly beaten
2 Tbsp. butter
1/4 cup water
Preheat oven to 375.
Heat oil in a large skillet over medium-high heat and cook onion until it is soft. Add the garlic and cook until fragrant.
Add green mix and cook until wilted down, adding a tablespoon of water if necessary. Remove from the heat and allow the mix to cool.
Once cool, stir eggs, cheeses, breadcrumbs, nutmeg, cayenne pepper, salt and pepper and mix gently.
Place fillo dough on clean work surface. Place one sheet on the surface and paint with the egg wash and sprinkle with about 1 teaspoon of bread crumbs. Add another sheet of the dough on top, then paint with egg wash and sprinkle with more bread crumbs. Repeat two more times until you have a 4 sheet layer of the dough. Cut the fillo sheets in half lengthwise.
Place about 1/3 cup of filling on the bottom corner of the fillo rectangle. Start folding the dough across in a triangle and continue folding the dough up as if folding a flag.
Place on a parchment lined baking sheet and Brush tops with a little of the egg wash.
Bake for 30-35 minutes or until golden brown.
Serve immediately.
These also freeze well.
