OH man! I love Spanikopita! I get it a few times when we go out but I don't make it much at home for one huge reason....the PHYLLO dough. It's so delicate that in only a few moments it dries out and cracks. You can't salvage it after that for it literally disintegrates. So you have to work fast: dough, brush with butter, lay another sheet of dough, brush with butter, another sheet....and so on and so on...
Spinach and Feta Squares
2 large packages Pillbury Big and Buttery Crescent Rolls
1 large bag of frozen spinach
4oz. package of crumbled feta
1 bunch green onions, chopped
1 clove of garlic, crushed
1 tsp. of dill
6 slices of swiss cheese
1/2 cup freshly grated parmesan cheese
salt and pepper
Line a 9X13 pan with your non-stick foil. Open one package of crescent rolls. Lay it all flat and press onto bottom of pan. Be sure to press all the perforations. Put down the six slice of swiss cheese. Microwave your spinach in a bowl for 3 minutes. Use a dish towel or cheesecloth to squeeze out all the water. Place your spinach, feta, chopped green onions, garlic, dill, salt and pepper to taste in a mixing bowl and combine. Spread out the spinach onto your swiss cheese layer and press lightly to fill all the gaps. Sprinkle all the parmesan cheese except for a few tablespoons. Beat eggs and pour most of it on top of spinach.
Top with second package of crescent rolls and brush with remaining egg. Sprinkle with remaining parmesan cheese and bit more of the dill. Bake for 30 minutes @ 350 degrees. When top is brown (about 20 minutes) you may want to cover it so it doesn't get overly brown, yet still want to cook the inside. Let pan cool about 10 minutes before cutting into squares. Serve warm or at room temperature. These are even better a day after reheated when the bread will get a on the crunchy side!
Oh yum, these are good. Look how yellow those farmer's market double yolks eggs made my pie!!! Wow.
This is a must-make!! Too easy not to.