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SPANAKOPITA / GREEK SPINACH TRIANGLE PIES
SPANAKOPITA / GREEK SPINACH TRIANGLE PIES
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 250 grams filo dough (about 10 sheets)
  • 400 grams fresh spinach
  • 2-3 small or 1 large red onion
  • 4 scallions
  • 200 grams feta cheese
  • 3 eggs
  • 5 tbsp olive oil + more for brushing
  • 2 tbsp lemon juice
  • 2 handfulls fresh dill
  • 1 tsp salt
  • 2 tsp pepper
Instructions
FOR THE FILLING:
  1. Wash the spinach and put half of it in a medium-large casserole, adding about 5 tablespoons of water. Put the casserole on medium heat and let steam with the lid on until the spinach has reduced in size. Place the reduced spinach in colander and squeeze out as much water as possible. Repeat this process with the rest of the spinach and let cool while you prepare the rest.
  2. Chop the onion in medium-sized pieces and place in a frying pan with a couple of teaspoons of olive oil. Fry on medium heat for three to four minutes, until tender.
  3. FInely chop the scallions and dill and set aside.
  4. Place the spinach in a bowl and use scissors to cut the spinach carefully.
  5. Throw in the onions and scallions and mix well with a spoon.
  6. Add the finely chopped dill and lemon juice and mix well.
  7. Add the olive oil. Start with a couple of tablespoons and add more if necessary.
  8. Add salt and pepper.
  9. Combine the three eggs in a seperate bowl, whisk carefully with a fork and add to the spinach mixture.
  10. Crumble the feta cheese over the spinach mixture with your hands and mix well.
  11. Set aside the filling while you prepare the filo dough.
ASSEMBLY:
  1. Put baking paper on a baking sheet or two, depending on size. Put the oven on 200 degrees celsius / 390 degrees fahrenheit
  2. Take the filo dough out of the refridgerator, open it and roll it out onto a flat, even surface.
  3. Take a sheet of filo dough and put it on another flat surface. Brush the sheet with olive oil and place a second sheet of filo on top of the first sheet, again brushing with olive oil. Devide into fire or five long rectangles, depending on if you want the pies on the smaller or a bit bigger side.
  4. Place a tablespoon of spinach filling on each rectangle if you have five rectangles. Place 1,5 tablespoons of filling on each rectangle if you have four rectangles.
  5. Grab the upper right corner of the rectangle, lift up and pull diagonally down towards the left, so the filling is covered with filodough and the upper part forms a triangle.
  6. Grab the upper part of the left corner, lift up and pull straight down, so the shape stays a triangle.
  7. Grab the upper part of the left corner, lift up and pull diagonally down towards the right.
  8. Repeat this zig-zag method until you reach the end of the rectangle.
  9. Place each pie on a baking tray.
  10. Repeat this process with all the pies until there isn't either more filling or more filo dough left. Distribute the pies onto one or two baking trays, depending on the size of the tray.
  11. Brush all the pies with olive oil and bake in the middle of the oven for 20-25 minutes until golden in color.
Notes
*If you're using froxen filo dough, you'll have to take it out of the freezer hours in advance, so it gets to room temperature in time, about 4-5 hours.
Recipe by Kyttari at http://www.kyttari.com/spanakopita/