These spanakopita empanadas are a twist on the traditional spanakopita pie. These are individual servings, just like an empanada. They are crispy and overstuffed with spinach and feta cheese. They make for the perfect appetizer or served with a salad as a light dinner or lunch.
Cook the frozen spinach and squeeze out the excess water by using a clean kitchen towel.
Quickly sauté the scallions with some olive oil, season with salt and pepper. Let them cool for a bit.
In a bowl, add 1/4 cup of bread crumbs, 1/4 cup of parmesan cheese, egg, spinach, feta cheese, nutmeg and the cooled scallions. Mix well.
Preheat oven to 350° while you work on the phyllo dough.
In another bowl, combine the rest of the breadcrumbs and parmesan cheese.
Brush the first sheet of phyllo with the melted butter. Sprinkle the bread crumb and cheese mixture.
Add the second sheet of phyllo on top of the first. Pat them together to help adhere to each other.
Repeat the same process of brushing melted butter and sprinkling breadcrumbs and cheese with the rest of the four sheets of phyllo.
Once the 6 sheets have been brushed, sprinkled and patted together, cut them into three equal parts, longwise.
Add 1/3 cup of the filling to the top right corner of each strip.
Gently, start folding the left corner of the phyllo strip in a triangle onver the filling. Repeat motion, as if you are folding a flag all the way down the strip.
Do the same with the rest of the strips.
Place triangles on a baking sheet lined with aluminum foil and nonstick spray and cover with a kitchen towel while you work on the next batch.
Repeat the brushing butter and sprinkling breadcrumbs process for the remaining 6 sheets of phyllo. Fill them and fold. Place them in the baking sheet with the first three you made.
Brush the top of each triangle with the melted butter and sprinkle a little bit of the bread crumb mixture.