Spanakopita triangles - Best Greek Spinach Pies | Christine Cushing
I show you why Greek moms make perfect spanakopita triangles. My mom Georgia's are the best by far with crispy golden phyllo triangle bundles wrapped around Greek feta cheese and sautéed spinach, fresh dill and green onions. I share with you her old world secrets plus some modern tricks. They are so popular that we inhale them in a flash. FULL RECIPE BELOW.
Check out these other amazing videos with #GreekFood :
Spanakopita - Hand Made Phyllo Spinach Pie:
Pastitsio, my Dad's special - Greek Lasagna:
Greek Moussaka - my Dad's 5 Secret Recipe:
Mastering Cheese Phyllo Triangles - Tiropites:
Grilled Souvlaki Like in Greece:
Greek Chicken Gyro:
Greek Tzatziki Sauce:
Mastering Greek Pita Bread:
Roast Leg of Lamb:
Perfect Lamb Chops - 5 Do's & Don'ts:
Greek Fries in Olive Oil with Feta Cheese:
Greek Lemon Potatoes:
Best Baklava Recipe:
Galaktoboureko Greek Custard Dessert:
Greek Easter Bread -Tsoureki:
Rice Pudding:
Saganaki - Greek Flaming Cheese OPA:
Best Garlic Shrimp Greek Style in 30 min:
Avgolemono - Greek Chicken Lemon Soup:
Greek Dolmades - Stuffed Grape Vine Leaves:
Loukoumades - Greek Honey Donuts:
Subscribe for more video recipes:
RECIPE: SPANAKOPITA TRIANGLES
1 cup washed spinach leaves, packed ( 250 ml)
1Tbsp. olive oil (15 ml)
3 green onions, chopped
2 tbsp. fresh, chopped dill (30 ml)
1/4 cup good quality feta cheese, crumbled (60 ml)
2 eggs, beaten
1/4 cup melted butter or Greek olive oil (60 ml)
6 sheets phyllo pastry
cracked black pepper to taste
pinch freshly grated nutmeg
Instructions
Preheat oven to 375 degrees F
Wash spinach and immerse into boiling salted water for about 3 minutes. Drain and rinse in cold water. Squeeze out all excess moisture and reserve. Heat oil in a saucepan and add onion, spinach and dill. Cook on high for 2 minutes until onions soften. Remove and cool. Combine the cooled spinach mixture with feta, eggs and salt and pepper. Set aside.
Stack 6 sheets of phyllo on top of each other. Cut into 5 equal strips. Work with 1 pile of phyllo at a time. Wrap remaining phyllo up in tea towel . Brush 1 strip with butter and cover with a second strip and butter again.* Note if using a thicker kind of phyllo use only one sheet per triangle. Lay strip down vertically in front of you.
Spoon a heaping teaspoon of filling in bottom corner of strip and fold over in half diagonally creating a triangle. Continue folding over into triangular shape until you reach end of strip. Repeat with remaining strips. Brush tops with a little more olive oil.
Place triangles on a baking sheet and bake at 375 D in middle rack of oven for about 20 minutes or until golden.
Serve warm as appetizer or along with your main course.
Makes about 20 triangles
Connect with Chef Christine on social media:
Instagram:
Twitter:
Facebook:
Christine's Website:
Linkedin:
#Spanakopita #greekspinachcheesepie
Greek Spinach Pie Recipe (Spanakopita)
Spanakopita – traditional Greek spinach pie that is made with crispy phyllo dough layers at the top and bottom, in between there is delicious spinach-cheese-herbs mixture. This savory pie recipe is super easy to make. This this is perfect for holidays, weekends, parties or any other occasion.
Full written and printable recipe:
(use the search bar at the top-right of the page to find the recipe you are looking for)
More recipes you may like:
Greek Moussaka:
Spinach & Ricotta Stuffed Pasta Shells:
Vegetable Curry Puffs:
Samosa:
FOLLOW ME:
Instagram:
Facebook:
Website:
Ingredients:
7-10 Phyllo (fillo) sheets, at room temperature
1/3-1/2 cup (80-120ml) Olive oil
2 pounds (900g) Spinach
1 Large onion, chopped
2-3 Spring onions, chopped
1/4 bunch Parsley, chopped
1/4 bunch Dill, chopped
12oz (340g) Feta cheese
12oz (340g) Ricotta cheese
Salt to taste
Pepper to taste
1/4 teaspoon Nutmeg
1 teaspoon Dried oregano
Lemon zest from one lemon
Directions:
1. Preheat oven to 350F (180C).
2. Make the filling: in a large pan, heat 2 tablespoons of olive oil. Add chopped onion and sauté over medium heat until golden, add spinach and cook for 5-7 minutes, until the spinach is wilted.
3. Drain excess liquids and transfer to a large bowl. Crumble the feta cheese and ricotta cheese into the bowl, then add chopped spring onions, parsley, dill, lemon zest and spices. Mix until well combined and set aside.
4. Assembly: brush the bottom of a 9X13 inch (22X33cm) rectangle pan or 11-inch (28cm) round pan with olive oil. Take a sheet of pastry and place in the baking dish, that way so that some of the pastry hangs over the side. Brush with olive oil. Add 2-3 more sheets in the same manner, and brush them with olive oil between every layer.
5. Evenly spread the spinach and feta filling over the phyllo crust. Then, cover with 3 layers of phyllo, brushing with olive oil in between the layers. Fold the flaps or excess from the sides and brush the top layers with olive oil.
6. Using a very sharp knife cut the pie into rectangles or any other shape.
7. Bake for 40-45 minutes or until golden brown.
8. Allow to cool for 15 minutes before serving. Serve with fresh Greek salad:
If you like my videos, please subscribe to my channel for new cooking videos:
The Best Greek Spanakopita (Updated Video)
Print this recipe here:
Ingredients
1 pound (#4) phyllo pastry at room temperature
12 ounces salted butter, melted
1 cup panko breadcrumbs
1 pound spinach leaves, coarsely chopped
3 teaspoons dried dill
6 scallions, thinly sliced
15 ounces ricotta cheese
1 pound feta cheese, crumbled
3 eggs
3-4 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
Instructions
Preheat the oven to 400 °F, 200 °C.
Make the filling:
In the bowl of a tabletop mixer that is fitted with the paddle attachment add the feta and ricotta cheese. Add the dill, salt, pepper, olive oil, and the scallions. Mix until combined.
Add the spinach in a few batches until combined. Taste and adjust seasoning if needed. Combine the eggs ina small bowl and whisk them together. Add the eggs to the mixing bowl and mix on low speed until incorporated.
Assemble the Pie:
Sprinkle the breadcrumbs into a large baking pan to create an even layer.
Take a stack of 3 sheets of phyllo and place it in the pan to cover the bottom and let the rest of the stack hang over the side of the pan. Drizzle the top sheet with some melted butter.
Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the pan. Drizzle butter between the layers. 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. Place all of the filling inside of the phyllo and fold the phyllo that is hanging outside of the pan over the filling brushing butter in between the layers.
Reserve 6-7 sheets of phyllo for the topping and place the remaining sheets over the filling. Drizzle with some butter.
Take one sheet at a time and crinkle it like an accordion and place it on top. Continue creating accordions and place them side by side until the top is covered. Drizzle with butter and score into pieces.
Pour the remaining melted butter on top and brush all around.
Bake the pie on the center rack for about an hour or until golden all around. For an extra crisp bottom crust, transfer the tray to the bottom rack for the last 10 minutes. If your oven's heat is too high then, skip this step and just bake the pie a few extra minutes on the center rack.
Allow the pie to rest at room temperature for 15-20 minutes and then serve. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
How to Make Spanakopita (Greek Spinach Pie)—American Style
Watch Heirloom Kitchen author Anna Gass show you how to make an American version of spanakopita she learned from an immigrant named Nelly Cheliotis.
How to Make Spanakopita | Spinach Recipe | Allrecipes.com
Get the 5-star recipe @
Watch how to make this authentic, rich pie stuffed with spinach, onions, cheeses, and herbs that are enfolded in crispy, flaky, phyllo dough. Get tips for working with delicate phyllo, as well as how to avoid a soggy spinach mixture.
Facebook
Twitter
@Allrecipesvideo
Pinterest
Spanakopitakia: Greek Spinach Pie Triangles The best appetizer!!
Print this recipe here:
Ingredients
2 pounds #4 phyllo pastry, at room temperature
1 pound or 3 bunches baby spinach, chopped
2 bunches of fresh dill, finely chopped, or 2 teaspoons dried dill
6 scallions, thinly sliced
15 ounces ricotta cheese, full fat, and at room temperature
1 pound feta cheese, crumbled
4 eggs, beaten and at room temperature
1 pound butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper to taste
Instructions
Preheat your oven to 375 °F, 190 °C.
Line 2 half-sheet baking pans with parchment paper.
Make the filling:
Combine the feta cheese, ricotta, eggs, oil, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.
Add the scallions and beat until combined.
While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated.
Mix everything together with a spatula and set it aside
Assemble the triangles:
While the phyllo is still rolled in its packaging, cut it into three equal portions. Unwrap one portion and leave the rest in their packaging so that they do not dry out.
Work with two layers of phyllo at a time and drizzle some melted butter between the two layers and on top.
Place a tablespoon of spanakopita filling at the bottom of the strip and roll it up, flag style. See video.
Place the triangles on the baking trays and continue assembling them until the filling and/or phyllo runs out.
Brush the tops of the triangles that you will be baking with melted butter and sprinkle with some salt.
Bake them for about 40 minutes or until nice and golden. Serve with tzatziki or as is.
Notes
Sometimes the phyllo sticks together. You don't have to be precise and fight with it to stick to the 2 layers of phyllo rule. I promise, if you roll it up with 3 layers or even 4, it will taste just as good or maybe better.
Freezer Instructions: Remove the plastic wrap and brush the pies with melted butter or oil and then sprinkle the tops with salt. Cover loosely with foil and bake at 375 °F for 40 minutes. Remove foil and bake uncovered until golden and crisp. About 15 minutes.
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!