Spanakopita (Spinach Triangles Or Pie)
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
55
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Olive Oil1 cup
Parsley (finely chopped)1
Salt450 g
Feta Cheese (crumbled)450 g
Filo Pastry SheetsDirections:
1
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
2
Remove spinach and squeeze out excess liquid, then chop roughly
3
Repeat with remaining spinach, using 1 more tablespoon of olive oil
4
Pour off any liquid from the pan, and add remaining olive oil
5
Add scallions and saute until soft, about 2 to 3 minutes
6
Add the spinach to the scallions, along with the parsley, salt and pepper
7
Cook over low heat for 1 to 2 minutes, then remove from heat to cool
8
(This part can be done ahead and kept refrigerated)
9
Stir the feta and as much beaten egg to moisten the cooled spinach mixture
10
Preheat the oven to 350 degrees F
11
Brush a baking sheet with some of the melted butter
12
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
13
Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel
14
Use a pastry brush to brush a strip of filo with melted butter
15
Place a small spoonful of spinach filling 1 inch from the end of the pastry
16
Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag
17
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
18
Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp
19
Serve hot
20
(These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking
21
Bake frozen triangles an extra 10 minutes)