Roger's Spanakopita
SPANAKOPITA TRIANGLES
Bursting with flavour, the Spanakopita triangles are one of Greece's most beloved dishes. It's a savory mixture of spinach, Feta, and herbs all baked into a flaky phyllo crust. Spanakopita is surprisingly easy to make. They are a great appetizer to serve a crowd or served with a salad for a main lunch.
Ingredients :
For the Spinach and Feta Filling
500g frozen chopped spinach, thawed and well-drained
2 bunches flat-leaf parsley, stems trimmed, finely chopped
1 large yellow onion, finely chopped
2 garlic cloves, minced
1 bunch of spring onions finely chopped
2 tbsp extra virgin olive oil
4 eggs
300g quality feta cheese, crumbled (I love traditional Greek feta made from sheep’s and goat’s milk)
2 tsp dried dill weed
Freshly-ground black pepper
For the Crust
1 package of Phyllo properly thawed
200/250ml extra virgin olive oil, more if needed.
Method :
1. Preheat the oven to 170/180 degrees C.
To make the filling:
Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand. (you don’t want your spanakopita triangles to become mushy)
If you are using fresh spinach, wilt it in a large pan for about 4 minutes and then drain it in a colander.
Saute the onions in large knob of butter or olive oil until soft and turning golden, add the garlic and cook for a couple of minutes.
Tips for Working with Phyllo:
Always keep any phyllo pastry covered with a damp cloth or paper towel. It is also helpful to assemble the triangles on a barely damp paper towel to reduce breakage. Don’t get the cloth or paper towel too wet, just barely damp otherwise it will stick to the pastry.
Work like an assembly line. Instead of preparing one from start to finish, I think it’s faster to lay out 3-4 at once, brush the butter all at once, fill all at once and then roll up all at once. It makes it go by faster.
Don’t over fill the phyllo pastry. When you make the first fold, make sure that the filling is well enclosed inside the first triangle and remove the extra if needed.
You can make spanakopita triangles the evening before.
Already cooked spanakopita will keep well if properly stored in the fridge for 2 to 3 days. Heat in medium-heated oven until warmed through.
Freeze for later: All you have to do is make the triangles. Then wrap them uncooked in plastic wrap and freeze it. Once you are ready to bake it, take it out of the freezer, and pop it into the oven and bake directly from frozen. You don’t need to defrost it or anything. You’ll just need to bake it at a slightly lower temperature (170C) for approx. 20minutes.
Bursting with flavour, the Spanakopita triangles are one of Greece's most beloved dishes. It's a savory mixture of spinach, Feta, and herbs all baked into a flaky phyllo crust. Spanakopita is surprisingly easy to make. They are a great appetizer to serve a crowd or served with a salad for a main lunch.
Ingredients :
For the Spinach and Feta Filling
500g frozen chopped spinach, thawed and well-drained
2 bunches flat-leaf parsley, stems trimmed, finely chopped
1 large yellow onion, finely chopped
2 garlic cloves, minced
1 bunch of spring onions finely chopped
2 tbsp extra virgin olive oil
4 eggs
300g quality feta cheese, crumbled (I love traditional Greek feta made from sheep’s and goat’s milk)
2 tsp dried dill weed
Freshly-ground black pepper
For the Crust
1 package of Phyllo properly thawed
200/250ml extra virgin olive oil, more if needed.
Method :
1. Preheat the oven to 170/180 degrees C.
To make the filling:
Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand. (you don’t want your spanakopita triangles to become mushy)
If you are using fresh spinach, wilt it in a large pan for about 4 minutes and then drain it in a colander.
Saute the onions in large knob of butter or olive oil until soft and turning golden, add the garlic and cook for a couple of minutes.
- In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.
- Lay out the pastry and cut it into long strips. Brush one layer with butter and lay a second layer of pastry on top.
- To assemble the spanakopita:
- Now, evenly spread the spinach and feta filling at the end of the trip.
- Fold the corner of the pastry with the filling to reach the opposite edge to form a triangle.
- Keep folding the triangle until you have wrapped the whole strip of pastry into a triangle.
- Place the spanakopita triangles onto a lined baking sheet.
- Bake in the 170 degrees C for 25/30 minutes, or until golden brown and crispy. Remove from the oven and serve. Enjoy!
Tips for Working with Phyllo:
Always keep any phyllo pastry covered with a damp cloth or paper towel. It is also helpful to assemble the triangles on a barely damp paper towel to reduce breakage. Don’t get the cloth or paper towel too wet, just barely damp otherwise it will stick to the pastry.
Work like an assembly line. Instead of preparing one from start to finish, I think it’s faster to lay out 3-4 at once, brush the butter all at once, fill all at once and then roll up all at once. It makes it go by faster.
Don’t over fill the phyllo pastry. When you make the first fold, make sure that the filling is well enclosed inside the first triangle and remove the extra if needed.
You can make spanakopita triangles the evening before.
Already cooked spanakopita will keep well if properly stored in the fridge for 2 to 3 days. Heat in medium-heated oven until warmed through.
Freeze for later: All you have to do is make the triangles. Then wrap them uncooked in plastic wrap and freeze it. Once you are ready to bake it, take it out of the freezer, and pop it into the oven and bake directly from frozen. You don’t need to defrost it or anything. You’ll just need to bake it at a slightly lower temperature (170C) for approx. 20minutes.