Ina Garten's spanakopitas

Last night I made Ina Garten's SPANAKOPITAS.  I have never worked with Phyllo dough before and was reluctant.  I was rather surprised by the fragility of the phyllo dough but I enjoyed learning how to work with it. I did have some falling apart episodes but overall it was interesting and I and my family agree that the phyllo dough added lovely texture to the dish.

I will definitely make this again, both as a dinner and made smaller as an appetizer. 

 below has been taken word for word from the food network site (recipe owned by Ina Garten) (PHOTO FROM INA GARTEN'S BACK TO BASIC COOKBOOK)
this recipe

http://www.foodnetwork.com/recipes/ina-garten/dinner-spanakopitas-recipe.html

How to butter and fold spanakopitas https://www.youtube.com/watch?v=FVnbFR4SnGU


"Ingredients
1/4 cup good olive oil
1 cup chopped yellow onion
3 scallions, white and green parts, chopped
2 (10-ounce) packages frozen chopped spinach, defrosted (I used fresh)
4 extra-large eggs, lightly beaten (I used large eggs) 
3 tablespoons freshly grated Parmesan cheese
Plain dry bread crumbs
1 teaspoon grated nutmeg (I used 1/2 because my d family does not like too much nutmeg)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups small-diced feta cheese (12 ounces)
3 tablespoons toasted pine nuts (left out bc of allergies in house hold) 
24 sheets frozen phyllo dough, defrosted
1/4 pound (1 stick) unsalted butter, melted
Flaked sea salt, such as Maldon, for sprinkling
Directions
Preheat the oven to 375 degrees F.

Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.

When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.

Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot."

Read more at: http://www.foodnetwork.com/recipes/ina-garten/dinner-spanakopitas-recipe.html?oc=linkback