Phyllo Pockets: Elegant Appetizer
Spanakopita or Bourekis are spinach and cheese wrapped in phyllo pastry. They make an elegant appetizer, breakfast treat or snack.
Spanakopita is perfect as a holiday party appetizer or part of a Christmas or Boxing Day breakfast or buffet. It's perfect for bringing in the New Year.
Spanakopita are fun to make and are a delicious accent to just about any meal. They're made with Phyllo - that thinner-than-paper dough - that turns spinach and cheese into a wrapped gift. It adds elegance to every table but at the same time its fun to eat with your hands. Perfect for any party.
It just takes a bit of practice but in no time, you can work with the delicate phyllo leaves. Believe me the results are worth it! Your family will be awed by your culinary skills!
Note: Before use, keep the Phyllo pastry in the refrigerator overnight or at room temperature for three hours . Wrap up the phyllo after use and put back in the freezer. Follow instructions on the box .
Spanakopita, Boureki or Phyllo Dough Pockets – Spinach and Cheese filling – a variation on my mother’s recipe.
Prepare the filling first.
Filling
- 4 small or 2 medium thick skinned Potatoes- Russet, Baker or Yukon Gold
- 8 cups uncooked spinach
- 1 ¼ cups crumbled or grated goat or sheep feta cheese
- 1 cup grated Mozzarella cheese
- Salt to taste (how much salt you use depends on how salty the feta cheese is. You may decide you don’t need any.)
- ½ teaspoon baking powder
- 1 egg
Peel and boil the potatoes until soft not soggy. Mash them well. Set aside and cool to room temperature.
Fry spinach leaves on medium-high heat until soft, without adding any oil or water (the water in the spinach should be enough).
Mix boiled mashed potatoes with fried up spinach, crumbled feta and grated mozzarella cheese. Add baking powder and if needed, salt. Add one egg. Mix well with clean hands.
Wrappers
- Ten Sheets of Phyllo dough (depending on whether you double or triple wrap)
- 1 stick or 2 tablespoons melted butter
Instructions
Set oven to 350 F.
Gently tear off half a Phyllo dough sheet, and place on a board. Brush all sides with melted butter. Tear off another half a sheet and place on top of the first one. Many people stop at two sheets, though I repeat this step and use three sheets for a stronger shell.
Cut buttered sheet stacks in two equal halves with sharp knife. Brush melted butter on those sides.
Place two ¼ cup of spinach, potato, cheese filling in the middle of both sheets. Gently wrap them up whichever way you want so long as the filling is covered. Brush melted butter on top.
You don't need to wrap it like a pro. Get creative. A homemade touch will impress your guests.
Once you have done all of them (about ten), place on lightly greased cookie pan.
Bake at 350F for around 15 minutes or until golden brown.
[If you wish, you can cover them uncooked, on the pan, with plastic wrap and refridgerate them to be cooked just before serving.
These are wonderful appetizers, but also for any special breakfast, part of a buffet or for dinner with rice, Greek or couscous salad (see C) and perhaps a pomegranate chicken or lamb.
Phyllo pockets will go well with June Chua's Asian Salads.
Try Mary Luz Mejia's cheese guide and crepes.
Here are some other links:
Michael Vyskocil Recipe New Years Appetizers
Survival Guide for Holiday Parties
