SPINACH AND FETA PHYLLO TRIANGLES - SPANOKOPITA
These Spanakopita Triangles are Greek pastry hand pies filled with spinach and feta cheese.
Provided by Marina | Let the Baking Begin!
Categories Appetizer
Time 35m
Number Of Ingredients 4
Steps:
- Microwave 5 oz spinach until wilted, about 1 minute, or put in a skillet, cover with lid and allow to wilt over medium-low heat.
- Take away about 4 tablespoons of beaten egg into a separate bowl. Add the remaining egg to 8 ounces feta, 3 ounces cottage cheese (or homemade farmer's cheese) and mix together until everything is well combined. Now add the spinach and mix again.
- Take about half of your phyllo sheets and cut them into 3 long strips (about 3 inches wide each). Roll up the rest of the phyllo sheets and cover with a towel, to prevent them from drying.
- Drizzle couple teaspoons of butter all over the sheet. Add 1 tablespoon of feta-spinach filling to the end of each strip that's closest to you. Now grab two layers of sheets and start folding like pictured, into a triangle. Try to move fast or the phyllo dough will dry out.
- Place the triangles on a baking sheet and brush each triangle with either butter or the beaten egg. If you brush it with the beaten egg, they will have a sheen to it.
- Try to bake them as soon as you form them, or the wet filling will soften the phyllo and they will break while baking (see last picture in the post). Bake at 350F, for about 20-25 minutes or until golden in color.
- Eat warm or cold with refreshing Cucumber and Yogurt dip (recipe for Tzatziki dip here). Re-crisp leftovers by placing back in the oven for about 5-7 minutes, at 350°F.
Nutrition Facts : Calories 45 kcal, Carbohydrate 1 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 35 mg, Sodium 157 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPINACH AND FETA SPANAKOPITA
Provided by Kelsey Nixon
Categories appetizer
Time 1h
Yield 25 to 30 triangles
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Thoroughly squeeze any excess water from the thawed spinach, removing as much liquid as possible. Coarsely chop.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant and golden brown. Add the spinach and nutmeg, sauteing for 1 to 2 minutes. Remove from the heat and mix in the feta, lemon juice, cracked black pepper and egg to thoroughly combine. Allow the filling to cool.
- Melt the remaining butter over medium heat in a small saucepan. Cool slightly. Cover the stack of phyllo sheets with a clean damp kitchen towel.
- Working with the long side of the phyllo sheet nearest you, take 1 sheet from the stack and brush the entire surface with butter. Top with another phyllo sheet, brushing with more butter. Cut crosswise into five 2 1/2 to 3-inch strips.
- Place 2 teaspoons filling in the corner of each strip. Just like you would fold a flag, fold the corner of phyllo over to enclose the filling, forming a triangle, and continue folding the entire strip. Ending with the seam-side down, place the triangles on a large baking sheet and brush the tops with butter.
- Follow the same steps with the remaining ingredients.
- Space evenly on a sheet tray and bake until golden brown, about 25 minutes. Remove from the oven and transfer to a wire rack to cool slightly.
SPANAKOPITA (SPINACH TRIANGLES OR PIE)
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 60 triangles or 1 (9 by 13inch
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
- Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
- Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
- Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
- Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)
SPANAKOPITA TRIANGLES
Make and share this Spanakopita Triangles recipe from Food.com.
Provided by Steve P.
Categories Cheese
Time 1h15m
Yield 27 Spanakopitas
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a large saucepan over medium heat.
- Slowly cook and stir onions until softened.
- Mix in spinach, dill and flour.
- Cook approximately 10 minutes, or until most of the moisture has been absorbed.
- Remove from heat.
- Mix in feta cheese, eggs, salt and pepper.
- Lay phyllo dough flat and brush with butter.
- Place a small amount of spinach mixture onto each piece of dough.
- Fold phyllo into triangles around the mixture.
- Brush with butter.
- Place filled phyllo dough triangles on a large baking sheet.
- Bake in the preheated oven 45 minutes to 1 hour, or until golden brown.
Nutrition Facts : Calories 248.3, Fat 18.5, SaturatedFat 8.9, Cholesterol 62.6, Sodium 338.1, Carbohydrate 16.1, Fiber 1.3, Sugar 1.1, Protein 5
SPINACH PHYLLO TRIANGLES
These crispy pockets of spinach and feta cheese with a hint of oregano look like a lot of work, but after assembling a few, you zip through them.-Mrs. Jody McIntyre, Burns Lake, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a nonstick skillet coated with cooking spray, cook onion until, tender. Add garlic; cook 1 minute longer. Stir in spinach and oregano; cook over medium-low heat just until spinach is warmed. Drain. Remove from the heat; stir in feta cheese and set aside. , Spray one sheet of phyllo dough with butter-flavored cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Fold dough in half lengthwise; spray with butter-flavored cooking spray. Cut dough in half lengthwise, forming two strips. , Place 1 tablespoon of spinach mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Continue folding, like a flag, until you come to the end of each strip. Spray with butter-flavored cooking spray, making sure all edges are sprayed and sealed. Repeat with remaining phyllo and filling., Place triangles on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm.,
Nutrition Facts : Calories 74 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 199mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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