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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{Before Chill - Yomoti}
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Spanakopita Recipe with Chef Ranveer Brar
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Spanakopita Recipe with Chef Ranveer Brar
Spanakopita is a Greek savory spinach pie. It often also contains cheese, typically feta, and may be called spanakotiropita (spinach-cheese pie) in that case.The traditional filling comprises chopped spinach, feta cheese, onions or scallions, egg, and seasoning. Other white, preferably salted cheeses such as kefalotiri may also be mixed with the feta cheese, and some may be used as a substitute for feta cheese. Herbs such as dill, mint and parsley may be used as flavouring. The filling is wrapped or layered in phyllo (filo) pastry with butter or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings. While the filo-dough recipe is most common, some recipes use a village-style pastry horiatiko, which has a thicker crust. It can also be made with puff pastry. The pastry is golden in colour when baked, the colour often enhanced by butter and egg yolk. It can be served straight from the oven or at room temperature.
For Filling:
In a pan warm 1 tbsp oil, add
1 tbsp garlic, 1 stalk chopped spring
onion and saute
Add 1 bunch blanched and chopped
spinach, switch off the heat and add
4-5 sprigs dill leaves, mix the ingredients,
Add 100 grams feta cheese in the mix,
transfer filling in a bowl and
chill it in the refrigerator
For Pastry:
In a bowl, break 1 egg,
add salt to taste and whisk
Melt 2 tbsp butter, apply melted
butter and egg mixture on a phyllo sheet
and layer another sheet on top, repeat
the same procedure and cut sheets in
long 3 inch wide strips
At the top edge of the sheet place
add h block cheddar cheese
followed by spoonful of spinach
mixture, roll the pastry with filling,
at end of the pastry apply egg
wash and pull phyllo on other side
making triangular shaped pouches and
seal the ends of pouch
Place the triangles on baking tray and
bake at 170-180°C for 10 minutes
Serve hot spanakopita with
creamed feta, fried cherry tomato,
chopped dill leaves and sun-dried
tomato
Spanakopita is ready to be served.
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Spanakopita (Greek Spinach Feta Pie with Filo Pastry)
Spanakopita - the iconic Greek pie with a Spinach and Feta filling, with layers upon layers of buttery flaky filo pastry. For the best Spanakopita of your life, use raw rather than cooked spinach, and layer the phyllo pastry with finely shredded Greek cheese so it sticks together rather than flying everywhere when you cut it!
PRINT RECIPE:
How to Make Spanakopita | Spanakopita recipe | Nikki's Modern Mediterranean
SPANAKOPITA
MAKES ROUGHLY 120-130 pieces
Timing: 1 Hour, excluding baking
3 tbsp olive oil
3 Bunches Scallions, Chopped
16 ounces ricotta cheese
16 ounces cottage cheese, strained to remove all liquid
16 ounces feta cheese
½ cup grated parmesan
3 eggs
3 - 10oz. packages of frozen chopped spinach, thawed and strained to remove all liquid
1 bunch of dill, chopped
1 tbsp black pepper
1 tbsp garlic powder
½ tsp sea salt
3 packages #7 phyllo, thawed
1 lb unsalted butter
Bring a large skillet to medium heat, add 3 tbsp of olive oil along with your chopped scallions.
Sautee scallions for about 5 minutes or until fragrant and soft. Add in spinach and sauté for an additional 5 minutes. Add garlic powder, salt, and black pepper. Combine all ingredients and remove from heat. Bring mixture to room temperature, and then place in fridge until completely cooled.
Once mixture is cooled, remove from fridge and set aside.
In a separate bowl mix three eggs and ricotta, feta and cottage cheeses until well combined.
Combine the cheese and egg mixture with the spinach and scallion mixture until well incorporated. Add Parmesan and mix until incorporated.
Take the phyllo dough out of the package and unroll it onto a flat surface. Keep the phyllo covered with plastic wrap or a damp towel when you're not working with it.
Lay out one sheet of dough with the long end facing you. Brush the melted butter over the dough.
Fold the phyllo horizontally, creating a second layer of dough on top of the first, then brush the with butter.
Place 1 1/2 teaspoons of filling on one end of the dough strip. Fold one corner of the dough over the filling to make a triangle shape.
Fold the strip of dough over itself the same way you'd fold a flag until you reach the end. Brush a little melted butter over the top and place the triangle on a buttered sheet pan.
Repeat the process with the remaining dough and filling.
Pre-heat your oven to 350*
Arrange the triangles 1 1/2 inches apart on the sheet pans. Brush tops with butter and sprinkle white sesame seeds.
Bake for 30 minutes or until golden brown on top. Serve immediately.
Enjoy!
If you’d like to freeze your spanakopita, do so before baking. Brush the bottom of a freezer safe dish with butter. Place the triangles into the bottom of the dish until a full layer is formed. Brush the tops of each piece with melted butter, and place a piece of parchment on top. Repeat buttering the parchment, layering and buttering the tops of the spanakopita until your container is full. These store well in the freezer for up to three months.
Once ready to bake, remove from freezer and follow steps 12-15 above.
Spanakopita - Greek Spinach Pie
Spanakopita - Greek Spinach Pie
Full Recipe:
Spanakopita, or Greek Spinach pie is a quintessentially Greek dish that's a delicious combination of spinach, dill, scallions, and feta kissed with lemon and wrapped in crispy paper-thin filo dough layers.
Filo, or phyllo, dough is amazing… so is butter! Spanakopita has both!
For those of you who do not know, spanakopita is a simple, but oh so tasty, Greek dish made with spinach and feta, fresh dill, lemon, parsley, and scallions. It’s encapsulated in a flaky, paper-thin pastry shell and is a total crowd pleaser!
A FEW TIPS AND POINTERS
* This is a pretty easy recipe to make vegan, sub olive oil for the butter. Aquafaba for the egg whites, use a tasty vegan cheese (I like Kite Hill) some silky tofu can replace the yolks.
*If you’re a cheese lover try adding 3/4 cup of parmesan and an extra 1/4 cup of feta.
*You can substitute olive oil for butter if you’re watching the sat fats.
*Keep your butter warm! As is cools you will add more on with each stroke.
*For an extra dimension of flavor try melting the butter in a small pot with a few bay leaves.
*This is an AMAZING make ahead dish. Just wrap well and keep in the freezer until you have some unexpected
*You will have to make about a thousand of them because they get eaten SO FAST! These are as great as a canapé. These make for a great side to the main course! You can make these ahead and freeze them for an easy make ahead meal.
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