I love eating phyllo pastry, but I suck at using it.
It's so thin and delicate. I lack the skill to gracefully move it around and keep it in tact.
So when I'm drowning in spinach and feta (ok, drowning is an over exaggeration) and I need to make some spanakopita, I cheat.
I try not to cheat too often in life.
Or at least if I do I don't announce to the world.
But in the realm of food, sometimes cheating just can't be avoided.
Hence, I swapped out the phyllo for pizza dough which techinically means these can't be spanakopita so they're wannabes.
All the flavor without the crispy, crunchy mess.
|I got spinach everywhere.|
Source: The Busy Family Cookbook
1 pkg (10oz) fresh or frozen spinach, chopped
¾ cup crumbled feta cheese
2 garlic cloves, minced
¼ tsp pepper
1 tube (10oz) refrigerated pizza crust or make your own
1. Preheat oven to 425 degrees. In a small bowl whisk eggs; reserve 1 tbsp of egg and set aside.
2.In a medium bowl, combine the spinach, feta, garlic, pepper and remaining egg.
3. Roll pizza dough into a 12'' square. Cut into 4 3'' squares. Top each square with about 1/3 cup of spinach mixture.
4. Fold each square into a triangle and pinch edges to seal. Cut slits in top and brush with reserved egg.
5. Place on a greased baking sheet. Bake for 8-10 minutes until golden.