Spanikopita

Preparation

1. Step 1

   In a bowl, combine the spinach with the cream cheese and mix until smooth. Add the feta cheese, egg yolk, and salt and stir until thoroughly combined.

   Step 2

   Preheat the oven to 375°F.

   Step 3

   Unroll the phyllo dough, place on a flat surface, and separate out 6 sheets, gently lifting them off the stack of sheets as a single unit. Cover the 6 sheets of phyllo well with barely damp paper towels. (Be sure to cover the phyllo every time you take a sheet or it will dry out.) Return the remaining dough to its packaging, seal tightly, and refrigerate or freeze. Lay 1 sheet of phyllo on a work surface and brush the entire surface with some of the butter. Top with another sheet of phyllo, brush with butter, then top with a third sheet of phyllo. Spoon half of the filling into the center of the pile of buttered phyllo sheets. Fold the sides of the phyllo in over the filling, fold the bottom up, and fold the top down to form a rectangle measuring about 3 by 5 inches. Brush with butter and place fold side down on an ungreased baking sheet. Repeat with the remaining ingredients. Bake for 35 to 40 minutes, or until golden brown. Serve warm or at room temperature.

2. cooking 101

   Step 4

   Phyllo dough isn’t difficult to use if you follow a few easy rules. Phyllo should always be defrosted in the refrigerator. Thawing at room temperature causes condensation, which makes the sheets stick together. Make sure the area where you lay the phyllo dough is completely dry; any dampness will cause portions of the dough to stick together. Once the phyllo is unrolled, immediately cover it with a barely damp cloth or paper towel to keep the sheets from drying out.