Spanakopitakia: Greek Spinach Pie Triangles The best appetizer!!
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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.
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Easy Spanakopita | Traditional Feta & Spinach Appetizer
Made with just a few simple ingredients, these delicious spinach and feta spanakopita triangles are a fun appetizer recipe to make at home.
Here are some other videos you might like:
Authentic Lebanese Hummus:
Lebanese Crispy Falafel:
Baba Ghanoush (Lebanese Eggplant Dip):
???? SPANAKOPITA INGREDIENTS
16 ounces frozen spinach defrosted drained
1 tablespoon olive oil
1 medium red onion diced
5 garlic cloves minced
2 teaspoons dried dill
½ cup loosely packed parsley leaves finely chopped
¼ cup finely chopped green onions about 5 – white and light green portions
2 teaspoon lemon zest
½ teaspoon ground pepper
1 ½ cup crumbled feta about 6 oz
6 tablespoons unsalted butter melted
About 20 sheets one sleeve phyllo pastry, defrosted
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⏱️ TIMESTAMPS:
0:00 Intro
0:36 Making Spanakopita filling
1:57 Rolling out phyllo dough
2:18 Cutting phyllo dough
3:20 How to stuff Spanakopita
3:37 Buttering and layering phyllo dough
4:02 How to add filling to phyllo dough
4:15 Rolling Spanakopita into triangle shapes
4:36 Assembling Spanakopita onto baking dish
4:48 How to bake Spanakopita
4:54 Cooling and garnishing Spanakopita
5:20 Taste test
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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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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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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
Spinach and Feta Cheese Triangles Recipe | Greek Spanakopitakia
These Greek Spinach & Feta Cheese Triangles are so tasty and versatile. You can have them for breakfast or snack or why not, for a light lunch with some salad. Spinach and feta triangles are also great for little children as they can easily hold them with their little hands and a great way to eat their spinach!
The main ingredients for the spinach and cheese triangles are spinach, feta cheese, onion, fresh herbs and filo (phyllo) pastry. Along with the feta cheese, I like to add a little bit of hard goats cheese as it adds to the flavour. If you can get hold of some Greek hard cheese like graviera or kefaloturi that's even better.
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Check out the RECIPE here ????????
Ingredients
- 6oz / 150gr spinach chopped
- 1 onion chopped
- 1 leek chopped
- 1 egg
- 2 tablespoons parsley chopped
- 2 tablespoons fresh mint chopped
- 2 tablespoons fresh dill chopped
- 2oz / 50gr hard goats cheese
- 7oz / 200gr feta cheese
- 10-12 sheets of filo pastry (250gr pack size)
- 1/3 cup olive oil
- pinch of ground pepper
- salt (optional)
???? Tips for making the BEST Greek Spinach & Feta Triangles ????
+ Cooking the onion and leek for a few minutes allows their sweetness to come out, which results in more flavour.
+ Cooking the spinach for a few minutes makes more of its water evaporate, resulting in a more crispy mini triangle
+ Covering the filo pastry with a tea towel will prevent it from drying out whilst folding the spinach & cheese triangles
+ Using two strips of filo pastry for each triangle with some oil between them will result in a more crispy and flaky triangle
+ Using a wire rack to cool down the triangles after baking prevents them from getting soggy on the bottom side
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#spinachtriangles #spanakopitakia #appetizers #vegetarian #mamazillamoodforfood
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Τρίγωνα Σπανακοπιτάκια με Φύλλο Κρούστας
Αυτά τα τρίγωνα σπανακοπιτάκια με φέτα είναι πραγματικά πεντανόστιμα και εύκολο να τα κάνετε. Είναι τόσο τραγανά και τέλεια για πρωινό, ορεκτικό ή ένα ελαφρύ γεύμα με μία σαλάτα. Είναι ιδανικά για μικρά παιδιά και μωρά γιατί είναι εύκολο να τα κρατήσουν με τα χεράκια τους.
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Δείτε τη συνταγή εδώ:
Υλικά που θα χρειαστείτε
- 150γραμ. σπανάκι κομμένο
- 1 κρεμμύδι κομμένο
- 1 πράσο κομμένο
- 1 αυγό
- 2 κ.σ. μαϊντανό ψιλοκομμένο
- 2 κ.σ. δυόσμο ψιλοκομμένο
- 2 κ.σ. άνηθο ψιλοκομμένο
- 50γραμ. σκληρό τυρί
- 200γραμ. τυρί φέτα
- 10-12 φύλλα κρούστας (συσκευασία 250γραμ.)
- 1/3 φλυτζανιού ελαιόλαδο
- φρεσκοτριμμένο πιπέρι
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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Greek Spanakopita Triangles
Spanakopita triangles are flaky phyllo pastry with spinach and cheese filling. Make this recipe for a delicious, classic Greek appetizer!
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Ingredients
Filling
1 red onion, diced
2 garlic cloves, minced
1 tbsp olive oil
6 oz feta cheese crumbles
1/2 cup Greek yogurt, plain
1 egg large
1 tbsp fresh dill
1 tsp kosher salt
1/8 tsp red pepper flakes
10 oz frozen spinach, thawed and drained
1/2 cup parsley chopped
1/2 cup walnuts, chopped fine (optional)
Assembly
12 Phyllo pastry sheets, thawed per package instructions
1 cup melted butter
Instructions
In a skillet over medium heat add the oil. Saute the onions until golden and add the garlic, cook for another 2 minutes. Set aside to cool.
In a bowl mix together the feta, Greek yogurt, egg, dill, salt and red pepper flakes by hand or with electric beater until smooth.
Fold in the onion and garlic, spinach, parsley and walnuts. Set aside and preheat oven to 350°F.
Place the phyllo sheets on a clean working surface and cover with light kitchen towel. Working with 1 sheet of dough at a time, brush top lightly with melted butter, place another sheet on top and brush again with butter.
Using a sharp knife cut the sheets into 4 strips. At each end place a tablespoon of the filling. Fold one corner over filling to form a triangle and continue to fold onto itself until end of dough strip. Repeat with other strips and filling.
Line a baking pan with parchment paper and arrange triangles on top. Brush each with a little of the remaining melted butter and bake for 25 minutes.
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