Spanikopita aka Spankies
May 15, 2020
I'm not sure when we found these as little triangles of deliciousness in the frozen food section, but I always thought that they would be hard to make. When we looked for them again we couldn't find them, and I thought, "Why not make my own?" I must admit I was intimidated working with the Phyllo dough to make little triangles. So, I thought I'd give it a try with a sheet and simply cut to suit. No complaints and plus I love the unorthodox add of sunflower seeds. Oh yeah, not sure why we simply call them "Spankies". It was just fun to say in the grocery store, "Do you want Spankies tonight for dinner?"
- Prep: 25 mins
- Cook: 30 mins
- Yields: 15 good sized squares.
I Tbs Onion Flakes
2 Tbs Dried Dill Weed
1 tsp Dried Oregano
1/4 tsp Ground Black Pepper
1Heat Deep skillet add olive oil
2Lightly sauté Garlic and Mushrooms
4 and Ground Black Pepper and Sunflower seeds
5Stir until mixture is thoroughly hot and smells delicious
6Cool for 10 minutes so the Feta doesn’t melt in it. Mixture should not be wet, but moist.
7Transfer to large bowl
8Crumble in Feta Cool and grated Parmesian or Romano Cheese.
9Stir till thoroughly mixed.
10*Pre-heat oven to 375°
11Unroll one package of Phyllo dough. When you buy the package it comes with 2 rolls. For this recipe you only will use the half the sheets from one roll.
12Get out large cookie sheet and Drizzle a little Olive Oil on the pan.
13Lay 2 Phyllo sheets brush with melted butter
14Then layer 1 at a time brushing lightly with butter until you have 4 to six layers.
15Using your fingers start laying wads of the Spinach Mixture and spread out on dough about 1/2 inch deep.
16Continue layering Phyllo dough and brush with butter on each layer. Add 4 more maybe 5 sheets more
17Bake 30 minutes. It should be really brown, but not burnt looking.
18Slice with a pizza cutter or large knife.