Spanokopita is so easy to make at home and it's a great App for the holidays.
I use 1/2 package of frozen phyllo dough. If I can find "Fillo Factory" brand I use that. I do try to pay close attention to the boxes and dig to the bottom of the stack. Read the expiry dates if you can as supermarkets tend to hold phyllo a long time and if it's thawed and frozen and thawed etc it can be a real pain to work with.
I use good quality EVOO to brush the layers of phyllo.
Steam 2 10-16 ounce packages of spinach that has been cleaned and stemmed. If you are a Costco shopper some times they have the large tubs of organic baby spinach. Wring the spinach out well. Like Hulk Hogan. Get every last drop of moisture out. When you think you have it all out..... wring it out some more or press the spinach between paper towels. Repeat this as many times as it takes to get all of the moisture out.
Coarse chop the spinach.
7 ounces of crumbled French Feta. French feta can be a lot more $$ but it's rich and creamy unlike the brickish stuff in a tub that tastes like salted cardboard. If you can find small tins of this all the better.
2 minced cloves of fresh garlic.
1.5 Tablespoons of Fresh lemon juice and the zest from 1 lemon.
Mix all the ingredients.
Whip 2 large egg whites to a soft meringue and gently fold it into the spinach.
I layer 3-4 sheets of phyllo and cut into six sections. I use about a Tablespoon of filling in each section and roll triangles. I put these on a sheet pan covered with parchment and then finish with just a light sprinkle of coarse sea salt on top.
This makes 15-16 pieces.
I cook at 375 until the phyllo is nice and gold and the eggs whites rise.
The great thing about Spanokopita is you can make them now, freeze and cook from a frozen state when you have company.