Bake until brown and crisp, about 20 minutes. Add the shallot, spring onions and garlic, and fry over a high-ish heat for 3-4 mins, stirring often, until softened and just … Flakey, toasty brown, and the aroma! Have a great weekend. As an Amazon Associate I earn from qualifying purchases. Thanks for the question! Fold up into triangle bites. 1 cup crumbled feta cheese. Stir in ricotta and feta. How to make authentic spanakopita. You can also make spanakopita into individually wrapped triangles and serve as an … Assemble: Thaw your phyllo dough then working one at a time, brush with olive oil and drop a spoonful of the filling onto the dough. Stir in the spinach, parsley, dill, nutmeg, Parmesan, Pour off any liquid from the pan, and add remaining olive oil. I like 1/4 teaspoon salt, and 1/8 teaspoon pepper). Just trying to keep it real, but yeah! Add herbs, 2 eggs, ricotta and feta to spinach mixture and mix to combine. A super versatile, traditional Greek spanakopita triangles recipe (spanakopitakia)! Starting with the end of the dough strip with the filling, fold one corner of the phyllo over the filling to form a triangle. My family always enjoys spanakopita triangles served at an annual holiday party we attend. I am pretty sure any sort of cheese wrapped in phyllo – no wait, ANYTHING wrapped in phyllo – is delicious. Lay 1 sheet of phyllo … Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. This will be the filling of the spanakopita triangles. I also sprinkled sesame seeds over the triangles before they went in the oven. I new store bought would not taste the same so I was excited to find and try this recipe. Preheat oven to 375 degrees. A lot of spanakopita recipes call for both feta and ricotta cheese. Continue with the rest phyllo sheets and filling. Add beaten agges and combine well. Spanakopita bites are mini phyllo pastry shells filled with a delicious spinach and feta cheese mixture. Repeat with remaining phyllo dough and filling. A super versatile traditional Greek spanakopita triangles recipe! Repeat with remaining spinach, using 1 more tablespoon of olive oil. I need to try that ricotta recipe. Line 2 baking sheets with parchment paper or silicone mats. Add ricotta… Spread one sheet phyllo dough on a clean work surface; brush with melted butter. i need an answer asap. Whichever you end up using, there is one thing for sure! My dad always made big batches of spanakopita and froze them . https://www.themediterraneandish.com/spanakopita-recipe-greek-spinach-pie I was told freeze b4 cooking to preserve flavor and just cook once. The itemised portions are far more versatile – the perfect finger food which easy fit in your hand bag or kids lunch box! They are really great. In a large bowl, add spinach, feta, ricotta, mozzarella, parsley, shallots, eggs, and salt and pepper to taste (the filling is naturally salty from the feta. That sounds so good. Simply delicious! There’s nothing I love more than cooking for my family, cooking for friends, and cooking for every occasion! Add the spinach and nutmeg, sauteing for 1 to 2 minutes. how long can these sit for and where do yo keep them? :). There is something to be said for combining Spinach with feta and ricotta cheese. If you haven’t tried Greek spanakopita triangles before, then you are certainly missing out! Read more... Pro-level tricks to transform your cooking! Place feta in a large mixing bowl and mash with a fork to break it up. If Phyllo sheets are frozen, allow 2-3 hours to thaw on counter. Melt 1 tablespoon butter in a large skillet over medium-high heat. Thanks for sharing! -Meggan! 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. I use butter only too! I want these Spanakopita in my life all year round, and you should too! Salt and pepper. This recipe cuts no corners. Stir well. When you are ready to serve them, bake them straight from the freezer, adding 5 minutes or so to the baking time. Stir in spinach mixture. Add the onion and cook over low heat for 10 minutes, or until tender and golden. The making of these Spanakopita Triangles goes something like this: Make Filling: Cook down your spinach and combine it with feta cheese, egg, pine nuts, and seasoning. Preheat the oven to 180C and start shaping your spanakopita triangles. I need to update the post with this info. Place another sheet of phyllo on top of the first and brush it with butter. I think these are SO GOOD, and every time I put in the time and effort I’m glad I did. Add the spinach in batches and cook until wilted. I need to make these again, I’m definitely going to try adding honey and crushed pistachios. Spanakopita is a traditional Greek dish consisting of spinach and feta cheese baked between layers of phyllo dough. Place 1 scant tablespoon of the spinach-feta filling at the bottom of each portion. Spanakopita … Also tips on working with phyllo! 1 pkg frozen chopped spinach. The layers of phyllo dough are flaky and work well with the slightly salty filling of spinach and feta. Thanks again for stopping by. 4. So go ahead, prepare these mini spanakopita triangles and you will surely agree that there is nothing better than the smell of a freshly baked, hot from the oven, homemade pie! How did you find what ever you did. The recipe turned out amazing and my family said they tasted exactly like those we love from party caterers – but I made them at home! The unbaked triangles can be frozen for up to 1 week in airtight containers, separated by layers of parchment or waxed paper. Spanakopita Triangles filled with spinach and three cheeses take your cocktail party from semi-homemade to gourmet. Heat the oil in a heavy-based frying pan. Cut the phyllo sheets in 3-4 lanes (depending on if you like the spanakopita triangles to be small or larger). To prepare this spanakopita triangles recipe you could use either commercial phyllo dough or, if you are feeling adventurous enough, give a more rustic touch with your own homemade phyllo dough with this easy recipe for homemade phyllo for beginners. Like other good things, Spanakopita take time and effort, but they look more complicated to make than they are. Remove spinach and squeeze out excess liquid, then chop roughly. Yes, Phil! They are buttery and delicious, and that’s before I tripled the variety of cheeses in the filling. At the end of each lane add one tablespoon of the filling. I don’t do simple. Stir in dill, parsley, garlic and pepper. It also gets easier with practice, and since you are pastry chef I’m sure you have the patience of a saint anyway. Plus eggs spinach onions feta cheese and phyllo dough. Because they are crispy, juicy and stuffed with a herby, tangy spinach-feta mixture! Now, this isn’t any old vegan spanakopita. Although a bit fiddly to make the triangles were delicious. Add shallot and cook, stirring often, until softened, about 1 minute. Food is love on Culinary Hill, and I know you feel the same way in your own home. Vegetarian Moussaka Recipe with Mushroom Sauce, Unit Conversions and useful substitutions, some melted butter or olive oil for brushing, If you’re a beginner with phyllo, check out some helpful. Totally worth it. In a large mixing bowl lightly beat the eggs with a fork. It was terribly easy to pop them in the oven … 3. Sauté the onions in a large knob of butter or olive oil until soft and turning golden. -Meggan. Into the mixing bowl add the dill, mint, lemon, salt & pepper, and the ricotta. Spanakopita can be made as a "pie" or pita, or as individual phyllo … Spread one more sheet on top and drizzle with some more butter. Heat 2 tsp of the oil in a large non-stick frying pan. Place on prepared baking sheet and brush with melted butter. hi I have just made some and froze half and cooked half first then froze. Your email address will not be published. These little treats are perfect for every time of the day as delicious starter, mid-day snack or light dinner! Hi Chris, I think nutmeg is great in any kind of cheese or cream-based dish, so this is a fantastic idea I am definitely stealing. Strain spinach … absolutley love spanakopita i am greek so i eat it all the time. The finishing touches are nothing else than a light brush with melted butter or olive oil (to keep it healthy) and finally bake them until golden brown and crispy. Why? 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