Spanakopita Spinach and Feta hand pies

Thought for Today:
THERE WILL ALWAYS BE MORE TO DO
More growth, more healing, more cleaning, more errands, more more more
Take a moment today to simply be wherever you are-just breathe.
Celebrate how far you’ve come, how much you already achieved.
Celebrate your strengths, your resilience, your compassion, your grace, your effort.
Stop thinking about all the things you still have to do, Without stopping every so often to think about all you’ve done.
Celebrate it all.
Celebrate you

In this video I will show you how to make Greek Spanakopita (spinach and feta hand pies). This is the first time I ever made them but I would order them every time I would get gyros.
#greekspanakopita
#spinachandfetahandpies

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Spanakopita:
1 10oz bag of frozen spinach
1 box of frozen Phillo Dough
1 onion finely chopped
1/4 cup of Greek yogurt
2 1/2 oz of feta cheese
salt and pepper to taste
1 egg for egg wash
a little bit of water to moisten the edges.

Note the spinach mixture will fill 12 squares.
First thing you need to do is 24 hours before take the Phillo Dough and spinach out of the freezer and put them into the refrigerator. 1 hour before making this, take the Phillo Dough out of the refrigerator and let it come up to room temperature. While the Phillo Dough is coming to room temperature take the spinach out and squeeze all the moisture out of it, making sure it is dry. Saute the chopped onions. When the onions are done remove them from the heat and let cool. Now that the onions have cooled mix the onions, spinach, yogurt, and feta cheese salt and pepper, then set it aside. Now take the Phillo Dough out of the packaging and lay it on a lightly floured surface and using a rolling pin roll the folds out of the Phillo Dough. Now cut the Phillo Dough into about 3 inch squares. you should get 6 squares. Use 1 Tbsp of spinach mixture and put it on 1 side of the square with enough space around the edges so you can seal it. Pull the other side of the square over to make a triangle. Using the water to seal the edges. Place the triangles onto a parchment paper lined baking sheet. Brush the tops with the egg wash. Now place into a 375 degrees oven for 20-30 minutes. When done let rest for 5 minutes to cool before serving

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