Sriracha Spanakopita . . . who would have thought!? This is a great appetizer to share with your friends and family!
- Prep Time15 min
- Cook Time1 hr 15 min
- Total Time1 hr 30 min
- Yield10 Spanakopitas
- Serving Size1 piece
- 32 oz spinach (pre-washed)
- 1 cup green onions, diced
- 1 cup white onions, diced
- 1 large egg
- 1/4 cup unsalted butter
- 1 cup feta cheese
- 1 tbsp Fix Lemongrass Sriracha hot sauce
- 1 lb phyllo dough
- 1/2 cup vegetable oil
- 2 1/2 cups water
- salt, pepper, and oregano (to taste)
Preheat oven to 375 degrees.
Boil 2 cups of water and steam spinach for 5 minutes. Strain, set aside.
In the same pot, melt 1/2 of the butter on medium-high heat. Saute green onions until translucent (about 10-15 minutes). Add salt, pepper, oregano, and 1/2 cup of water. Simmer for another minute. Add the steam spinach and stir for another 15 minutes.
Drain any remaining liquid from the mixture and cool for 30 minutes.
Add cottage cheese, feta, and Fix Lemongrass Sriracha to the pot. Stir in 1 large egg.
In a microwavable-safe bowl, melt the rest of the butter and stir into 1/2 cup of vegetable oil. Pour into a bowl and set aside.
Using one sheet of phyllo dough at a time, brush the dough with the melted butter/oil. Fold the sheet of dough lengthwise and repeat.
Put 1 tbsp of onion/spinach mixture at the top corner of the phyllo dough. Fold one corner to form a triangle and continue folding until the entire sheet of dough is used.
Brush the top and bottom of the triangles with the butter/oil mixture, then bake for 15 minutes until crispy or golden.