Spanakopita triangles

By DK on Nov 30, 2009
Greek Spanakopita Triangles Recipe
There is something to be said for combining Spinach with feta and ricotta cheese. The sensation that it creates is amazing. The Greek do know how to eat! The creaminess of ricotta and the saltiness of feta combine with earthy spinach to create a wholesome taste. Spanakopita is a Greek savory pastry belonging to the Burek family (may be that's where borekas come from?) enjoyed either by way of Pie or cut into triangles.

Greek Spanakopita Triangles Recipe
According to Wikipedia "Spanakopita is similar to torta pasqualina, a traditional dish from Liguria, that is very common in Argentina and Uruguay." The world gets closer and closer in so many ways than just internet. Since I was planning it for a potluck, I thought of shaping them as triangles which makes for a great appetizer. Personally, a pie is more of a main course than a quick bite. But if you want to make the pie version see this video (thanks to you tube) below.
In my version, instead of boiling the spinach, I steam them. Also I have omitted the eggs usually present in most of the spanakopita recipes. It dint cause any binding problems since I thought the cheese would do it perfectly by themselves (which they did).
Greek Spanakopita Triangles Recipe
I also eliminated lots of fat by way of cutting down on large quantities of butter which is normally used for this recipe and added Olive oil to compensate for some of the butter. It does not affect the taste as such. Instead it helps the taste of spinach and cheese to shine through.I haven't followed any one particular recipe - just bits and pieces from quite a few available in the net.
References

my kitchen notes

Basic Information
Prep Time: 1 to 2 hours
Cook Time: Under 30 min
Serves: 4 people
Yield: Makes around 8 triangles
Ingredients
  • About 3 bunches of fresh spinach (about 2 lbs, I think)
  • 1 onion, chopped finely
  • 6-8 spring onions (scallions),chopped
  • 5 oz (150g) feta cheese, crumbled
  • 3 oz (90g) ricotta cheese
  • 1/3 cup (35g or 1-1/4 oz) freshly grated vegetarian parmesan
  • 1 tbsp fresh dill,chopped
  • 1 generous pinch of nutmeg
  • about 1/2 cup fresh parsley,chopped (cilantro works well too)
  • 12 sheets of filo pastry, thawed (Make your own from here)
  • about 3-4 tbsp of unsalted butter, melted + some olive oil (or more if required)
Method
1
Trim the stems of spinach and clean them well in cold water. I find that filling the kitchen sink with lots of water and then submerging and rinsing the spinach works well in cleaning out the mud and debris. Drain. Roughly chop and them place it in a steamer.
Greek Spanakopita Triangles Recipe
2
Steam for 5-8 minutes or until the leaves are wilted.
Greek Spanakopita Triangles Recipe
3
Drain. Squeeze out the excess water from the spinach. This step is extremely important to avoid a soggy filling. set aside.
Greek Spanakopita Triangles Recipe
4
Take a skillet and heat 1 tsp of Olive oil and saute the onion until tender.
Greek Spanakopita Triangles Recipe
5
Add the spring onions and cook for another 2-3 minutes.
Greek Spanakopita Triangles Recipe
6
Remove from heat and then add the spinach, herbs, cheeses and nutmeg. Season with salt and pepper if required. You can taste it to see if it does not have enough salt from the feta cheese.
Greek Spanakopita Triangles Recipe
7
Preheat the Oven to 350F (or 180C). Place the 3 sheets of filo at a time (keeping others covered to avoid drying out). Mix the butter and 2 tbsp Olive oil in a small bowl. Brush each sheet with butter mixture and lay on top of another.
Greek Spanakopita Triangles Recipe
8
Cut into equal thirds lengthwise.
Greek Spanakopita Triangles Recipe
9
Spoon a little filling on an angle at the end of the each strip. You don't want to be overzealous here with the portion since it will slip out later.
Greek Spanakopita Triangles Recipe
10
Fold the pastry over to enclose the filling
Greek Spanakopita Triangles Recipe
11
to form a triangle.
Greek Spanakopita Triangles Recipe
12
Now take it upwards to form another triangle
Greek Spanakopita Triangles Recipe
13
Repeat this process until you reach the end.
Greek Spanakopita Triangles Recipe
14
You will have a small strip at the end
Greek Spanakopita Triangles Recipe
15
which you can grease with little butter mixture and stick to the pastry.
Greek Spanakopita Triangles Recipe
16
Brush the top lightly with butter mixture.
Greek Spanakopita Triangles Recipe
Grease two baking sheets.Bake the triangles for 20-25 minutes or until the pastry is golden brown. Greek Spanakopita Triangles Recipe Don't count on leftovers! I assure you, you would be hard pressed to have any left! Greek Spanakopita Triangles Recipe
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51 Responses to “Spanakopita triangles”
  1. Flynny

    I have made these 3 times now, and have turned out wonderfully every time. A bit of work to make but the end result is worth it every time!!

  2. Vana

    In Florida I bought frozen Daily Chef brand Spanakopita all the time at Sam’s Club. I have moved to Oklahoma and the Sam’s here swears it is only seasonal. I am going to try this recipe soon as I am using the last of my frozen ones right now and must have them again before Thanksgiving. I could have them for dinner several times a week!

  3. Carol

    Great recipe . I make these every year and freeze the unbanked triangles. Nice to pop out of the freezer for guests.

  4. Allan

    You can buy these at M&Ms

  5. Jessica

    Delicious! It took a bit of time, but was well worth it! I added a bit of lemon-pepper and zatar seasoning to the mix….gave it a nice little zip.
    THANKS for posting this recipe!

  6. Elaine

    I didn’t like the fillo I bought but they came out pretty good. Thanks

  7. Carolyn

    Just wondering us these can be made ahead of time. Or at least the filling?

  8. Ai

    You can buy frozen spanakopita from Trader Joes instead, Kashmir.

  9. Theodora

    Great recipe especially for my “pethera” mother in law who can’t eat eggs and this doesn’t have eggs. Thanks!

  10. kashmir singh

    pleasetellmewhere icanbuytriangespankotpia

  11. Nicole

    Amazing recipe! Made it twice and was a great hit everyone loved it :-P

  12. Mama'sGirl

    This was a fabulous recipe! I’d never worked with phyllo before, and even though its finnicky, your method of forming the triangles was very forgiving. I must have used less filling in each one because it made several so I refrigerated half of them unbaked and they were even better the next day! Thank you so much for sharing; I am already starting on the next batch. :-D

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