Side Pannel
Spanakopita (Spinach Triangles or Pie)
Spanakopita (Spinach Triangles or Pie)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Appetizers, Greek
Ingredients List
- 1/3 c Olive oil
- 2 lb Spinach; washed and drained
- 1 bn Scallions; white and green
- -parts, chopped
- 1/4 c Finely chopped parsley
- Salt and freshly ground
- -black pepper
- 1/2 lb Feta cheese; crumbled
- 1 Eggs; lightly beaten, up to
- -2
- 1 c (2 sticks) unsalted butter;
- -melted
- 1 lb Filo pastry sheets
Directions
Heat 1 tablespoon of the oil in a large pan, add half of the spinach and
saute until spinach wilts, tossing with tongs, about 2 minutes. Remove
spinach and squeeze out excess liquid, then chop roughly. Repeat with
remaining spinach, using 1 more tablespoon of olive oil. Pour off any
liquid from the pan, and add remaining olive oil. Add scallions and saute
until soft, about 2 to 3 minutes. Add the spinach to the scallions, along
with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes,
then remove from heat to cool. (This part can be done ahead and kept
refrigerated).
Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
Preheat the oven to 350 degrees F. Brush a baking sheet with some of the
melted butter.
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. Using a
sharp knife, cut the filo into 3 by 11 inch strips, and recover with the
towel. One by one, use a pastry brush to brush a strip of filo with melted
butter. Place a small spoonful of spinach filling 1 inch from the end of
the pastry. Fold the end over the filling to form a triangle, then continue
to fold up the strip in triangles, like folding up a flag. 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.
Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or
until golden and crisp. Serve hot. (These may be frozen before baking,
layering waxed paper between layers of triangles to keep them from
sticking. Bake frozen triangles an extra 10 minutes.)
Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo,
brushing each with butter, on the bottom. Spoon the spinach filling over
the filo, then cover with 6 more sheets of filo, buttering each sheet.
Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until
top is golden, let stand 15 minutes, then cut into squares and serve warm.
Yield: 60 triangles or 1 (9 by 13inch) pie
saute until spinach wilts, tossing with tongs, about 2 minutes. Remove
spinach and squeeze out excess liquid, then chop roughly. Repeat with
remaining spinach, using 1 more tablespoon of olive oil. Pour off any
liquid from the pan, and add remaining olive oil. Add scallions and saute
until soft, about 2 to 3 minutes. Add the spinach to the scallions, along
with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes,
then remove from heat to cool. (This part can be done ahead and kept
refrigerated).
Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
Preheat the oven to 350 degrees F. Brush a baking sheet with some of the
melted butter.
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. Using a
sharp knife, cut the filo into 3 by 11 inch strips, and recover with the
towel. One by one, use a pastry brush to brush a strip of filo with melted
butter. Place a small spoonful of spinach filling 1 inch from the end of
the pastry. Fold the end over the filling to form a triangle, then continue
to fold up the strip in triangles, like folding up a flag. 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.
Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or
until golden and crisp. Serve hot. (These may be frozen before baking,
layering waxed paper between layers of triangles to keep them from
sticking. Bake frozen triangles an extra 10 minutes.)
Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo,
brushing each with butter, on the bottom. Spoon the spinach filling over
the filo, then cover with 6 more sheets of filo, buttering each sheet.
Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until
top is golden, let stand 15 minutes, then cut into squares and serve warm.
Yield: 60 triangles or 1 (9 by 13inch) pie
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