Monday, September 7, 2009


Extra phyllo dough + (insert ingredient here) = Dessert idea... why not add Nutella, right?
That was our mindsets when Rachel and I had some extra phyllo dough from making Spanokopitas... and what an awesome idea it was. I wish we would have made more. Of all the dishes we made for our Greek feast, this was the first dish to go. The phyllo dough produced a light, flaky crust that held warmed, rich Nutella chocolate. It was love at first bite.

Canola oil
1/2 box of 1-lb frozen phyllo dough, thawed overnight in the refrigerator
1 stick unsalted butter, melted
Nutella chocolate

1. Preheat oven to 375 degrees. Oil a baking sheet with canola oil.
2. Unfold 1 sheet of the phyllo dough. Working quickly, brush the sheet with melted butter. Repeat the process by laying a second sheet of phyllo dough over the first sheet, and brush it with melted butter until 4 sheets have been stacked.
3. Cut the stack of phyllo sheets in half length-wise (using a pizza cutter is very handy).
4. Place a large Tbsp of Nutella on the shorter end, and roll the phyllo up diagonally, as if folding a flag (See folding diagram here.) Place it on the oiled baking sheet, seam-side down. The closing edge should stick to seal the triangle; if it doesn't, just apply a little of the melted butter to the edge and seal it up.

5. Continue assembling phyllo layers/triangles until all the filling has been used up.
6. Brush the tops with melted butter and sprinkle with sugar.
7. Place in the oven and bake for 16-18 minutes or until the edges are lightly browned. Serve warm.


Anonymous said...

This sounds great but the "spanoko" in spanokopita is for the spinach. There are other pitas: tyropita (cheese), hortopita (greens), kotopita (chicken) to name a few. Better to call it nutellopita!

Sara said...

Thank you for the helpful info- I changed it!

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