Chef's Quick Tips: Spinach Pies

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NORWALK -

Restaurateur Nikki Glekas, of Nikki Glekas Events, demonstrates how to make spinach pies.

Recipe
2 cups chopped spinach, well-drained
2 bunches flat-leaf parsley, stems trimmed, finely chopped
1 large yellow onion, finely chopped
2 tbsp extra virgin olive oil
4 eggs
10.5 oz feta cheese, crumbled
10.5 oz ricotta cheese, drained
4 oz parmesan cheese
2 tsp dried dill weed
Freshly-ground black pepper
16 oz package Phyllo Dough #5, properly thawed
Melted butter
White sesame seeds

-Preheat oven to 325 degrees F.

-Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid with a cloth or by hand.

-To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is combined.

-Unroll the phyllo sheets and place them between two very lightly damp kitchen cloths.

-To roll Spanakopita triangles. Take one piece of phyllo and brush with butter, fold the shorter side in half, brush with butter and fold in half again.  Put one teaspoon of spinach mixture on one end of the phyllo.  Begin to fold corner to corner, like folding flag, until you get to the end of the phyllo. Place of a buttered baking sheet. Continue to make triangles.  Brush the tops with butter and sprinkle with sesame seeds and bake.

-Bake at 325 degrees F for 1 hour, or until the phyllo crust is crisp and golden brown. Remove from the oven.

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