EASY SPANAKOPITA TRIANGLES (MINI GREEK SPINACH PIES)
These Easy Spanakopita Triangles are traditionally served as a Greek appetizer or snack. These spinach pies are made with feta cheese (also known as spanakotiropita), ricotta cheese and spinach leaves wrapped in flaky, buttery phyllo dough.
???? Ingredients:
▢½ cup salted butter
▢⅔ cup onions, large dice
▢3 oz. fresh spinach leaves (about 3 cups fresh) ((2 ½ oz. frozen spinach))
▢1 8 oz. roll phyllo dough (you need 16 sheets)
▢6 oz. feta cheese, crumbled
▢⅓ cup ricotta cheese
▢1 egg yolk
▢½ tbsp freshly squeeze lemon juice
▢1 tsp freshly chopped dill
▢¼ tsp garlic powder
▢½ tsp salt
???? Instructions
1. Preheat your oven to 375° F.
2. Saute your chopped onion in a skillet with 2 tbsp of butter for about 10 minutes or until translucent.
3. If using fresh spinach, add it to your onions and saute for another 5 minutes or until the leaves are wilted down and water is fully evaporated. Take off heat.
4. If using frozen spinach, make sure it is fully thawed. (A microwave can help do this quickly.)
*There is a lot of excess water in frozen spinach so make sure to drain it very well. Take a few paper towels or a dish cloth and squeeze out any excess water. You do not want a watery filling!
5. Add drained/cooled spinach, ricotta cheese, feta cheese, salt, onions, lemon juice, dill and garlic powder to a medium sized bowl and mix.
6. Melt your butter in a saucepan or in a small bowl using your microwave. Scramble your egg in another bowl.
7. Pull out your defrosted phyllo dough and lay one sheet down on the table.
Make sure to cover your phyllo dough with a slightly damp dishtowel so it does not dry out!
8. Carefully brush one sheet of phyllo dough lightly with butter. Add another layer of dough and brush again. You should have two buttered layers.
9. Cut your phyllo dough into thirds lengthwise. Add 1½ - 2 tbsp of filling to the bottom of each strip of phyllo dough.
10. Begin folding from the bottom up. You will want to maintain a right triangle. Continue folding the triangle upward until you reach the top. (See photos.) You should end up with 24 triangles.
11. Brush your egg wash generously over the top and sides of your triangles and place on a nonstick baking sheet. Repeat until finished. Sprinkle sesame seeds on top if you prefer.°
12. Bake in the center of your oven for 12-15 minutes or until your dough turns golden brown.
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How to make THE BEST Greek Spinach Pie (Spanakopita)
Watch how to make this authentic Greek spinach pie (SPANAKOPITA). This rich spinach and feta cheese pie is stuffed with onions, cheeses, and herbs that are enfolded in crispy, flaky, phyllo dough.
A super quick and brilliantly simple feta and spinach pie which uses layers of phyllo pastry to give you the most amazingly crispy pie that is perfect for a hot summers day.
This recipe is widely used in Albania as well - Byrek Me Spinaq
Ingredients
- baby spinach 500g, chopped
- ricotta cheese 300g, at room temperature
- feta cheese 500g, crumbled
- spring onions 5-7, thinly sliced
- black ground pepper 1tsp
- salt 1/2tsp
- fresh dill 1 cup
- olive oil 2 cups, separated
- eggs 3, beaten and at room temperature
- phyllo pastry 1 pack at room temperature
Instructions
Preheat oven to 450°F/ 230°C degrees.
Combine the chopped baby spinach, ricotta and feta cheese, spring onions, fresh dill, and 1 cup olive oil in a large bowl and mix until everything is combined very well.
Taste the mixture and add black pepper and as much salt as you like.
Add the beaten eggs and mix well.
Drizzle some oil all over a half sheet baking tray.
Lay 3 sheets on the bottom of tray and drizzle with a little olive oil.
Place 2 sheets half in the tray and half hanging outside of the pan on all four sides of the pan.
See the video above.
Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. See video.
Drizzle some olive oil all over the phyllo. Cover half of the pie with 2 sheets of phyllo, tucking them under and repeat the same with the other side of the pie. This is demonstrated in the video tutorial.
Take the remaining phyllo sheets one at a time and crumble them in rows on top of the pie. Drizzle all the remaining olive oil on top. This will create a crisp, light crust.
Use a sharp knife and cut the pie into equal slices.
Place in oven and immediately reduce the temperature to 350°F/ 175°C degrees.
Bake for 1 hour. The pie will be crisp and golden brown.
Allow to rest at room temperature for at least 20 minutes before serving. This will allow the filling to set.
Serve!
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Video Link:
Easy Feta and Spinach Pastry
Ingredients:
I sheet (375g) puff pastry ready rolled
300g baby spinach, chopped
1 pack (200g) feta cheese, crumbled
1/2 cup ricotta cheese
Black pepper to taste
Preheat oven to 160 degrees.
SPANAKOPITA TRIANGLES | Greek Appetizers | Σπανακοπιτάκια
Recipe:
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Ina Garten's Dinner Spanakopitas | Barefoot Contessa | Food Network
Creamy goat cheese all wrapped up in flaky, butter phyllo... is there anything more magical?
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Dinner Spanakopitas
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr
Yield: 12 strudels
Ingredients
1/4 cup good olive oil
1 cup chopped yellow onion
3 scallions, white and green parts, chopped
2 (10-ounce) packages frozen chopped spinach, defrosted
4 extra-large eggs, lightly beaten
3 tablespoons freshly grated Parmesan cheese
Plain dry bread crumbs
1 teaspoon grated nutmeg
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups small-diced feta cheese (12 ounces)
3 tablespoons toasted pine nuts
24 sheets frozen phyllo dough, defrosted
1/4 pound (1 stick) unsalted butter, melted
Flaked sea salt, such as Maldon, for sprinkling
Directions
Preheat the oven to 375 degrees F.
Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.
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Ina Garten's Dinner Spanakopitas | Barefoot Contessa | Food Network
Spanakopita | Greek Spinach & Feta Pie
SPANAKOPITA:
TZATZIKI SAUCE:
Spanakopita is a wonderful savory Greek appetizer that's golden and crisp on the exterior and loaded with a delicious spinach and feta filling. Serve it with homemade Tzatziki Sauce for dipping.
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