Spanakopita

adapted from Kokkari: Contemporary Greek Flavors
by Katy Lonergan
makes 2 dozen

2 tablespoons unsalted butter

1½ cups packed thinly sliced leeks

¼ cup thinly sliced scallions

1 pound baby spinach, chopped

Kosher salt and pepper

3 tablespoons chopped fresh dill

½ pound Greek feta cheese

1 cup clarified butter, melted

1 pound frozen phyllo dough, thawed

In a medium size saucepan, melt the butter over medium heat. Add the leeks and scallions and sauté until softened, about 3 minutes. Add the spinach and season to taste. Cook, stirring until wilted, about 1 minute. Transfer to a bowl and let cool to room temperature. Add the dill and feta, crumbling the cheese as you add it. Mix well.

On a baking sheet, diving the filling into 24 equal mounds, a scant 2 tablespoons each. Lightly brush another baking sheet with some of the melted clarified butter.

Put 1 sheet of phyllo on a work surface, keeping the remaining phyllo covered with the plastic, under a clean towel to avoid drying. Brush the phyllo lightly with clarified butter, brushing from the center of the sheet toward the ends. Top with 2 more sheets, brushing each one with butter the same way.

With a sharp knife, cut layered phyllo into 24 4” squares. Place a dollop of filling on each square. Fold each square diagonally into a triangle and pinch edges. All 24 triangles should fit on one baking sheet, side by side. Cover with plastic wrap.

Chill covered baking sheet of uncooked spanakopita in freezer for at least 15 minutes.

Preheat the oven to 450° F and set a rack in the upper third of the oven.  Lightly brush the triangles with the clarified butter. Pierce each one all the way through to the bottom 5 times with a paring knife to allow steam to vent. Bake, rotating the tray halfway through, until the pastries are browned and crisp, about 12 – 14 minutes. Remove triangles from baking sheet to cool for 10 to 20 minutes before serving.