SPANAKOPITA TRIANGLES with filo pastry. INSANELY DELICIOUS!
#SpanakopitaTriangleswithFiloPastry #SpanakopitaTriangles
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SPANAKOPITA TRIANGLES WITH FILO PASTRY: In this video, I'll show you how to make Homemade Spanakopita Triangles and how to fold the filo (phyllo) pastry to form the triangle shape. These are Insanely Delicious!
INGREDIENTS YOU'LL NEED:
Spanakopita Triangles
recipe by shereen pavlides
{makes: 20; serves 8 - 10}
Note: if using store bought filo (phyllo) dough, double up the sheets, using 1 (16 ounce) package
2 (11 ounce) packages fresh baby spinach (1 1/3 pounds total)
kosher salt and fresh finely grated black pepper
3 tablespoons olive oil
1 extra large onion - finely diced
6 - 8 green onions - sliced; whites and greens separated
3 large eggs - room temperature
2 1/2 cups crumbled good quality greek feta
1/2 cup chopped parsley
1/2 cup chopped dill
20 (9” x 14”) filo (phyllo) pastry sheets - homemade (13 ounces / 375 grams)
{if using store bought - see note above}
1 1/2 cups unsalted butter - melted
Full Recipe:
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How to Make Filo Pastry - Step by Step
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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
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Amazing Spanakopita Recipe
This Spanakopita recipe is a classic Greek pie that you will wish you made sooner! It features fresh spinach, herbs, onion, garlic, and feta cheese, all wrapped up in layers of golden, buttery, and flaky phyllo dough! Crispy, savory, and comforting, each bite is full of flavor and is a guaranteed hit at the dinner table. It's so full of flavor and a favorite dish from my childhood. You can make this whenever you have some time then freeze them and bake from frozen!
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Spanakopita - Hand Made Phyllo Spinach Pie | Christine Cushing
I walk through the step by step process of making super crisp, hand made phyllo and then filling it with a delicious Greek combination of spinach, feta cheese, dill and green onions to make the world wide favourite Spanakopita or spinach phyllo (filo) pie. FULL RECIPE BELOW
Links for spinach feta filling or just cheese filling:
Spanakopita triangles - Greek Spinach Pies:
Mastering Cheese Phyllo Triangles - Tiropites:
RECIPE: SPANAKOPITA - Hand Made Phyllo Spinach Pie
- PHYLLO DOUGH :
310 gm organic bread flour ( 2 cups )
Pinch salt
25 ml extra virgin olive oil ( 2 Tbsp. )
175 ml lukewarm water (3/4 cup )
5 ml apple cider vinegar (1 tsp.
- FILLING
Large handful fresh spinach, leaves only ( about 1 cup )
90 gm Greek feta cheese (3 oz.)
10 ml olive oil ( 2 tsp.)
3 green onions, chopped
30 ml freshly chopped dill (2 Tbsp.) or to taste
2 eggs, beaten
60 ml extra virgin olive oil (1/4 cup )
Salt and pepper to taste
Pinch freshly grated nutmeg
For phyllo, in a medium bowl combine the four and salt and stir. Drizzle with water, olive oil and vinegar and stir to blend. Turn onto a board and knead until tender and fully smooth and gluten has developed. ( approx 10 minutes). If dough seems too sticky wait until the middle of your kneading process to add more flour or it will be too dry when finished. Cover and let rest for 30-60 minutes at room temp.
Meanwhile, immerse washed spinach in boiling slated water for 1 minutes. Drain and squeeze out excess liquid. Set aside.
Heat 2 tsp. Olive oil in a skillet with onion, spinach and dill and toss on high for 2-3 minutes or until onions soften. Remove and cool. Combine in a bowl with feta, eggs and pepper. Set aside.
Preheat oven to 375 D F
To stretch phyllo, lightly flour a tea towel or table cloth . It is easier to try with 1/2 the dough , as I did in video, and you are looking for a final dimension of 21x 29 1/2 inches (53.5 cm x 74 cm) for each spiral. If you want to make one larger one, dough should be doubled in size.
Roll the dough first with a pin to get an even oval then using your knuckles stretch, as per video to start relaxing the dough to achieve a thinner dough. Left and stretch the dough until super thin and evenly stretched, as per video, moving around the entire surface, turning the towel if needed. Trim the thick edges with pastry cutter. Drizzle with olive oil and brush lightly. Spoon filling in a thin row along the horizontal edge of pastry, closest to you. Using the sheet, pull to roll the pastry.
Brush top with more olive oil and pierce a few holes to let steam escape during bake.
Place on a parchment lined baking sheet at 375 D F in middle rack of oven fro about 30-35 minutes or until golden and crispy.
Makes 2 small spirals or 1 larger one
Check out these other amazing #GreekFood videos :
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#spanakopita #greekspinachpie
Spanakopita Rolls | Greek Spinach Pie | Traditional & Delicious | Vegan Recipe
Spanakopita is a classic and traditional Greek recipe that's made with just a few delicious ingredients. To put our own twist on this classic, we are using phyllo dough to roll up the Spanakopita mixture that's made with cooked spinach and our Vegan Feta Cheese, making this a completely Vegan recipe! These Spanakopita Rolls are the perfect appetizer that comes straight out of the oven for your next dinner party or a simple snack for a day picnic with your family!
Products used in this recipe:
1. Kratos Olive Oil :
2. Vegan Feta Cheese :
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How to make THE BEST Greek Spinach Pie / SPANAKOPITA
σπανακόπιτα
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INGREDIENTS
1 pack phyllo pastry, at room temperature
1 pound baby spinach, chopped
2 bunches fresh dill, finely chopped or 3 heaping teaspoons dried dill
about 6 scallions, thinly sliced
15 ounces ricotta cheese, full fat and at room temperature
1 pound feta cheese, crumbled
3 eggs, beaten and at room temperature
about 2 cups olive oil, separated
1/2 teaspoon salt
1 teaspoon ground black pepper, or to taste
Baking tray dimensions used for this recipe: 18 x 13 x 1
INSTRUCTIONS
Here are some very important tips before we go on:
1) I can't stress enough how important it is that the phyllo stays in it's packaging until it is at room temperature! Very important. The best way to do this is by thawing it overnight in your refrigerator (since it's usually sold in the freezer section). Take it out in the morning or at least 2 hours before you use it and leave it in it's packaging to come to room temperature. Do not take it out of the airtight plastic packaging that comes in!!! It will be completely useless if it sits out for a long time, it will crumble and nothing will save it.
2) Please do not use low fat or fat-free cheese.
3)If you cannot find fresh dill, you may use the dried form, but less. So for this recipe, if using dried dill, use about 2 tablespoons or enough to suit your taste.
4) Add the eggs to your mixture last so that you can adjust the seasoning if you're worried about consuming raw egg.
5) Baby spinach is very easy to find over here where I live. It comes in all different amounts. You can buy regular spinach that is sold in bunches. Just make sure to wash it very well. Baby spinach is really convenient since it is already washed and ready to use. That said, use what you can find.
Preheat oven to 450 degrees.
Combine the chopped spinach, dill, scallions, ricotta, and feta cheese in a large bowl and using your very clean hands, mix very well. Knead it, crush it and keep mixing until everything is combined well.
Taste the mixture and add as much salt and pepper as you like.
Add the beaten eggs and about 1 cup of olive oil and mix well.
Rub some oil with your hands all over a half sheet baking pan.
Lay 3 sheets on the bottom of pan and drizzle with a little olive oil.
Place 2 sheets half in the pan 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. Drizzling all the remaining olive oil on top of them. This will create a crisp, light crust.
Using a very sharp knife cut the pie into 12 equal slices.
Place in oven and immediately reduce the temperature to 350 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!
Homemade Ricotta Cheese Recipe:
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!
Share pics with me on my Facebook Page:
Thanks for watching! Remember to SUBSCRIBE and like too :)