Why be normal when you can be fabulous!

1 Pound bacon with the majority of the fat trimmed and discarded

8 Cups Spinach – Rinse and chop

4 Cups Mushrooms – Slice thick

1 Onion diced

4 Cloves Garlic – Minced

1 Tablespoon Pepper

1 Tablespoon Bff Kitchen Italian Seasoning

1 Tablespoon Bff Kitchen no-salt seasoning

1 16 oz Box Athens Phyllo Dough

1 cup unsalted butter

4 Cloves minced garlic

1 Tablespoon Bff Kitchen Parsley 

Preheat oven to 350 degrees

In a high side saute pan, preheat the pan till you can feel the heat with your hand, do not touch the pan with your hand.  Fry bacon till crisp, remove bacon and cook onion and garlic till translucent, add the remaining ingredients cook till mushrooms and spinach have reduced down in volume.

Melt butter and cook garlic and parsley.

Start by using three sheets together, use a pastry brush or a small spoon brush to distribute in teaspoon increments the butter and garlic mixture.  Going lengthwise, cut the stacked sheets into three equal strips.  Put one tablespoon of the spinach mixture on a corner of the strip of phyllo dough.  Fold strip like a flag going to the corner to corner till wrapped.  Put on a parchment-lined baking sheet. Repeat with the rest of the phyllo dough.  Brush tops of the pastry with the remaining butter.

Bake for 25 minutes or golden brown and flaky. Will you want to eat them right away? Yes, should you? Maybe, but take a deep breath and get that chilled white wine you have hidden in the back of your refrigerator and savor the moment and then, and only then, devour the spanakopita; I promise I will not tell how many you taste!

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