Spanakopita

Provided by Chris Noyes for the October 2020 issue of MansfieldNOW Magazines.

•  3 green onions
• 5 oz. fresh baby spinach
• 1/2 oz. fresh mint leaves
• 2 garlic gloves, crushed
• 1/4 cup lemon juice
• 1 cup feta cheese
• 1 egg white
• 8 oz phyllo dough, thawed
• 1/2 stick butter

  1. Preheat oven to 350 F.
  2. Wash and trim the ends of green onions. Cut into 2-3 smaller pieces; place them in a food processor.
  3. Add the next 4 ingredients to the food processor; pulse continuously until all of the ingredients are minced together. Empty into a mixing bowl. Mix in the feta cheese; set aside.
  4. Whisk egg white; work it into the spinach mixture.
  5. Place a small colander on top of a bowl. Pour the mixture into the colander; allow excess liquid to drain as you work with it filling phyllo dough.
  6. Cut phyllo into strips that are long and about 2 to 2 1/2 inches wide.
  7. Work with 3 strips at a time. Place a heaping tsp. of the spinach mixture into the bottom right corner of the phyllo; fold the phyllo dough over into a triangle. Continue folding side to side in triangle form. (There are great tutorial videos online for folding phyllo into triangles).
  8. Brush both sides of completed triangles with butter and place about 1 inch apart on a baking sheet lined with parchment paper. Continue by repeating steps to fill phyllo and make triangles, working quickly.
  9. Bake for 20-25 minutes, or until golden brown.