Spanakopita and Baklava

• Preheat oven to 350F
• Cover the bottom of a large pot with olive oil, and sautee the onions & garlic, until lightly browned.
• Stir in the spinach, parsely, and heat until the spinach is wilted (5 minutes), remove from heat and let cool.
• Strain or squeeze all the liquid.
• In another bowl, lightly beat an egg, add the crumbled feta, dill, then stir in the spinach mixture.

Classic build

• 4 layers of phyllo in a baking dish, brushed with melted butter between each layer, Leave the overhanging part alone until after the next step.
• Place a layer of the spinach filling.
• Fold the overhang over, brush with butter.
• Layer 4 more sheets of phyllo, buttering all the way.

Mini pitas

• Cut sheet of phyllo into 3" wide strips.
• Place 1 1/2 tbsp spinach filling in one corner.
• Fold up like a flag (into triangles, butter the edges you are folding up to help it stick together).
• Place the assembled pastries onto a parchment paper-lined baking sheet.

Baking!

• Bake until golden brown on top.
• Let cool to set, and serve warm, room-temp is usually best.

The Filling

• Run the nuts through a food processor until most are the size of large coffee grounds.
• Whisk the ingredients together in a bowl, and set aside.

The Phyllo

• Preheat oven to 350F
• Using 2 sheets and layer the bottom of the 9x13" baking pan with phyllo.
• Carefully brush some melted butter on top of the phyllo.
• Repeat until there are 8 sheets.
• Spread 1/3 of the nut mixture evenly across the phyllo.
• Cover with 2 sheets of phyllo, and butter.
• Repeat spreading the nuts, phyllo, and butter.
• Layer the top so there are netween 5-8 sheets pf phyllo, buttering each layer.
• Cut 4 horizontal lines across the length of the assembled baklava, making sure to cut to the bottom of the pan.
• Make diagonal cuts to form traditional diamond shapes.
• Optional - pop a whole clove into the middle of each piece.
• Bake for 35-50 minutes, until the top is golden and crisp.
• Remove from oven and let cool.

The Syrup

• While the baklava is baking, boil the sugar and water until the sugar is melted.
• Add the honey and vanilla, cloves, citrus zest, half the juice.
• Simmer for 20 minutes,
• Add the remaining juice, remove from heat, remove the cloves.
• Let cool to at most 110F before pouring.

Opa!

• Slowly pour the cooled syrup evenly over the baklava, and let it sit for at least 2 hours before dividing and placing into cupcape papers, or on a serving tray,
• There are a lot of variables in here, and if the finished product is a bit soggy from "too much" syrup, let it rest longer before serving.

Dough

• In a large mixing bowl, add the flour and salt and pour in the olive oil. 
• Mix the vinegar and water, and mix that into the flour.
• If the mixture is crumbly, add 1 tbsp of water, and keep mixing. Repeat until the dough looks like an elastic ball.
• Keep kneading until the dough pulls away from the side of the bowl.
• Transfer to a clean bowl, cover with 1 tbsp oil and cover. Let it rest 30-60 minutes.

Phyllo

• Divide the dough into 6 even parts.
• Sprinkle some flour (semolina if you have) on your work surface,
• Slowly work the dough ball into the shape you want, starting with fingers, and moving to a rolling pin. Sprinkle flour (or semolina) if the dough is too sticky.
• Make sure to turn the dough over a few times durring the rolling process to ensure it does not end up stuck on your work surface.

Assembling the x-pita

• Brush the bottom and sides of your baking pan with olive oil.
• Place the first sheet of phyllo.
• Brush with oil, and place another sheet of phyllo on top.
• Repeat brushing and layering.
• Spoon in the filling.
• Cover with remaining 3 sheets, brushing with olive oil between each layer.
• Roll up the overhang into something pretty, don't be afraid to trim some off with a knife.
• Score into pieces of the desired size (just the top 3 layers).
• Brush the top with more olive oil.

Baking

• Bake at 390F around 50 minutes (until golden brown).
• Let cool slightly before serving.

Filling

• Boil pasta as per usual directions.
• Drain pasta, and place in a large bowl with the other ingredients.
• Mix thoroughly.

Assembly

• Place 1/3 of the phyllo dough as the bottom layer.
• Spoon half the filling mixture and spread evenly.
• Repeat the first two steps.
• Top with the remaining phyllo, and brush with olive oil.
• Fold the edges in, and bake in a preheated 390F oven until light golden brown.

  Use 350F if using store-bought phyllo.
• Allow to cool 5 minutes before cutting and serving.