Party time! Which means adorable spanikopita presents with giant phyllo bows on-top time. Well apparently in my world anyways…
I brought these little yummys to a winter solstice party last week, but I thought they would be absolutely perfect for a New Years partaaaaay. Even if you’re not attending said partay, you can still do exactly what I’m planning on doing and smother yourself in piles of blankets, drink hot chocolate, watch When Harry Met Sally and still feel fancy because you made bow shaped spanikopita to snack on. And if you’re feeling suuuuper fancy, you can even invite people over to join in your comfortable phyllo filled evening. The holiday’s are for sharing after all! Mhmmm.
Now I’m off to eat way too much chocolate and baking.
Merry Christmas, Happy Holidays and Happy New Year!! I’ll see you soon 🙂
Below I’ve created step by step instructions and pictures just for you, and the recipe for the filling is at the bottom.
Take one sheet of phyllo pastry, fold in half width-wise and cut in half.
Take one sheet, cut off a oneish inch strip off the long side, and place 1-2 TB of filling on the bottom, an inch away from the edge. Brush bottom edge and sides of the larger strip with butter, and fold up. Pinch edges together to ensure they are sealed.
Brush edges with butter and tuck edges underneath to make a little square present. Using the long strip, brush edges with butter and tuck one end under itself, leaving a few inches free.
Snip off excess, and cut in half, lengthwise. Using buttered fingers, take folded piece and pinch in the centre, creating the bow. Brush one of the excess longer pieces with butter and wrap around the centre of the bow, finishing it off. Brush the bottom of the bow with butter and place on-top of the little present you made. Now just bake and eat!
BOW SPANIKOPITA~makes 15-20
- 1 10 oz bag of baby spinach, washed and roughly chopped
- 1/2 medium onion, finely chopped
- 2 scallions, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 3 ounces feta cheese, crumbled
- 2 TB freshly grated parmesean cheese
- pinch of salt
- a few grinds of black pepper
- pinch of nutmeg
- 1/4 cup butter, melted (you may need more)
- 1/2 pound store bought phyllo dough, thawed if frozen
Preheat oven to 375 degrees F.
Heat 1 TB olive oil in a large skillet and saute onion and scallion until softened, 7 minutes.
Add in spinach to pan, one handful at a time, stirring after each addition. After adding all the spinach, cook for 5 minutes until the liquid is released. Increase heat to high and cook for an additional 5-7 minutes, stirring constantly until water has evaporated. Stir in parsley and take mixture off heat. Let stand until cool enough to handle.
With clean hands, squeeze mixture to remove excess moisture. Set aside.
In a medium bowl, whisk your egg until thoroughly beaten and stir in cheeses, salt, pepper, nutmeg and spinach mixture.
Melt your butter and begin filling your phyllo and making your presents! The filling can also be made ahead and placed in the fridge for later.
(The directions to assemble these lovely presents are above, including photos!)
Place spanakopita on a parchment lined baking sheet and bake for 12-13 minutes, rotating pan half way through. Watch them very carefully, as the bows on top can easily burn.
Enjoy, and Happy New Year!