Aside from Chinese food, Greek food has a special place in my heart, it mostly helps me reminisce about my days living in Queens with my then, very greek boyfriend. I will say two good things came from that disaster of a relationship, New York City and my love for Greek Food (and the language, but I've mostly lost it, use it or lose it people).
So, while I don't often indulge, every now and then it's fun to play around with some old recipes. Now, this one isn't quite so Spanakopita like since it's missing a few ingredients, like lemon juice and ect. but I was amazed how similar and of course, how freaking good it was. Plus it's ridiculously easy and took me a whole 25 minutes. I'm thinking this is perfect for those last minute parties you might be throwing this summer...Prepare to impress! (Ps. They're very kid friendly.)
Spanakopita 'Egg Rolls'
20 Sheets of Phyllo Dough (Thawed)
1 Pkg. Frozen Spinach (Thawed)
1/2 Cup Crumbled Feta
1/2 Onion, Chopped
1/2 - 1 Cup Olive to Coat Phyllo
3 Tbsp. Olive Oil For Cooking
Preheat Oven to 350˚
In a medium sauce pan, saute onions with olive oil until transparent. Add spinach, cook down and then add feta. Remove from heat and add egg, be very careful not to scramble!
Next, lay out your phyllo sheets and coat each with olive oil. Take a small amount of the Spinach mixture (about 2 tbsp.) and place an inch away from the edge of the sheet.
(Sorry It's Out Of Focus, Fail!)
Fold over once, and tuck in the sides. Continue rolling until complete, coat the seam with olive oil and face seam down on non stick cookie sheet.
Bake for 10-15 Minutes and remove when Golden Brown ( I took these out a little early, but the first batch I was perfect)
Let cool and enjoy!