Thaw out the phyllo pastry. Refrigerate the phyllo sheets overnight or for 8 to 12 hours in the fridge. Allow the phyllo sheets to come to room temperature for about 30 minutes before using.
1 package defrosted phyllo sheets
Sauté the onions. In a frying pan, heat olive oil over medium heat. Sauté the diced onions on medium-low heat until they start to soften (about 5-7 minutes). Sprinkle in salt and pepper. Remove from the heat and set aside.
1 tablespoon extra virgin olive oil, ¾ cup yellow or white onion, pinch of salt, pinch of pepper
Wash and dice the fresh herbs, leek, and spinach. Wash and pat dry the green onions, leek, parsley and dill. Dice the green onions (use both the green and white parts of the stem) and discard the very bottom of the stems. Dice the fresh parsley and dill. Finely chop the spinach. Wash the leek thoroughly within the folds. Remove and discard the green part of the leek. Slice the leek in half horizontally and thinly slice the white part of the leek.
1 bunch green onions, ¼ cup Italian parsley, 1 leek, ¼ cup fresh dill
Preheat the oven to 375°F on bake. Line a baking sheet with parchment paper.
Make the spanakopita filling. In a large bowl, combine the diced spinach, green onions, leek, parsley and dill. Mix together. In a separate bowl, whisk one egg. Add in the whisked egg, olive oil, salt, pepper, parmesan cheese, feta cheese, and rice to the spinach mixture. Combine together.
100 grams pre-washed baby spinach, 1 bunch green onions, ¼ cup fresh dill, ¼ cup Italian parsley, 1 leek, 1 egg, 2 tablespoons extra virgin olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 1 cup crumbled feta cheese, 1 tablespoon grated parmesan cheese, 1 tablespoon short-grain white rice
Make the spanakopita triangles. Lay one phyllo sheet on a large, clean surface. Brush the phyllo lightly with butter using a pastry brush. Place another phyllo sheet directly on top of the buttered phyllo sheet. Press down lightly and brush the top of the second phyllo sheet with butter. Slice the phyllo into four vertical strips about 2½ - 3" wide. Scoop a tablespoon of the spanakopita filling towards the bottom of each strip. Diagonally fold the phyllo towards one side to form a triangle shape, then fold towards the opposite side. Press down lightly on the filling so it spreads out a bit. Continue folding the phyllo and alternating sides along the entire strip. Complete this process until all of the spanakopita filling is used. ¾ cup melted butter
Bake the spanakopita. Place the phyllo triangles on the baking sheet, seam-side down. Brush the top of the phyllo triangles with butter and sprinkle with sesame seeds. Bake at 375°F for about 20 minutes or until golden brown and crispy. Remove from the oven and cool for 5-10 minutes before serving.
sesame seeds