Lay the second sheet of waxed paper over the phyllo stack and cover it with the second dampened tea towel. Why? On a work surface lay out one dampened tea towel vertically and place a piece of waxed paper on top of it. They’re perfect eaten on their own or consider serving them with Yogurt Mint Sauce for dipping. Place filled phyllo dough triangles on a large baking sheet. In fact, that dish is what inspired this recipe. Great make ahead appetizer. Filling can be made up to a day ahead and refrigerated until needed. Yogurt Mint Sauce or store-bought tzatziki sauce, optional as desired. Place desired amount of triangles on a baking tray with a piece of parchment paper. You will be folding and/or stacking the dough anyways and once the product is baked you won’t be able to tell. Try to move fast or the phyllo dough will dry out. You can freeze the rest of the triangles by placing them in a freezer bag *or simply bake them all. Sauté the onions in a … The pastry is so flakey it shatters when you bite into it guaranteeing a crumbly mess! Fold phyllo into triangles around the mixture. Unroll the phyllo sheets and place the stack vertically between two lightly dampened tea towels (spritz them with a spray bottle) that are each lined with a piece of waxed paper (so the phyllo does not touch the damp towels). Remove thawed phyllo from refrigerator and let it sit in original package at room temperature for 15 – 20 minutes. The next day place the spinach on a clean cloth and squeeze out as much water as possible*. Melt butter over medium-low heat in a small saucepan, reduce heat to low and keep it warm. Prepare two baking sheets by lining with parchment paper, Melt butter in a small saucepan, keep it warm, and pour ¼ cup at a time into a cup or bowl to use for brushing the phyllo; refill the cup with warm butter as needed, Unroll the thawed phyllo sheets and place the stack vertically between two lightly dampened tea towels that are each lined with a piece of waxed paper (see above tips for more information), Place one phyllo sheet vertically on a work surface and brush the entire sheet lightly with butter, place a second sheet on top, lining it up, and brush lightly with butter, Working with the first buttered sheets, use a ruler to equally measure five vertical strips and cut them with a pizza wheel or sharp knife, Spoon a rounded ½ tablespoon of filling at the bottom end of each strip; fold one corner of phyllo over sideways and upward to create a triangular shape, until the end of each phyllo strip is reached; repeat process with remaining phyllo sheets until all sheets and filling are used up, Brush all sides of the folded triangles with butter and place them spaced out in one layer on the prepared baking sheets; place sheets in the freezer for 2 hours or until triangles are frozen, Once triangles are frozen transfer them to a large zipper storage bag, store the bag in the freezer and keep frozen until needed. Add 1 tablespoon of feta-spinach filling to the end of each strip that's closest to you. Ingredients: 3/4 green onions, finely chopped A handful of baby spinach, finely chopped 400 gr. I used 8 phyllo sheets (50cmx40cm) but you can use any size. Season with salt and pepper. If you prefer, you can also serve spanakopita with store-bought tzatzaki sauce. As the triangles are folded, immediately brush tops and bottoms with butter and place folded triangles on the prepared baking sheets, spaced out in one layer. So go ahead and make these mini spanakopita triangles and your house will smell like an old Greek bakery! Make sure to check out my spinach phyllo triangles which are similar. 1 tsp. Prep Time: 14 minutes Ready In: 1 hour or less Serves: 20. Using a ruler, equally measure five vertical strips and cut them with a pizza wheel or sharp knife. WHAT'S FOR DINNER | MEATLESS MEAL IDEAS | EASY VEGETARIAN FAMILY DINNER IDEAS + INSPIRATION + RECIPE. Hello ‘all sweet things lovers’! For the filling, into a medium bowl add drained spinach, feta cheese, Parmesan, garlic, nutmeg, salt, pepper and egg. Your email address will not be published. https://newengland.com/.../savory-pumpkin-appertizers-phyllo-triangles These spinach & feta phyllo triangles kick that up a notch with more flavoring, so get ready! Spanakopita triangles keep great in the freezer and they are perfect for unexpected guests. My favourite version is making them into individual triangles so they can be served as a finger food. PHYLLO LAYERS: Adjust an oven rack to the upper- and lower-middle positions and heat the oven to 375 degrees.Form … Fold one corner to form a triangle upon itself, until the entire piece of phyllo is used. Pour about ¼ cup of butter at a time into a cup or bowl to use for brushing phyllo and refill the cup with warm butter as needed. Preheat the oven to 375 degrees F. Prepare baking sheet(s) for as many triangles as you need to bake by lining with parchment paper. (The filling can be refrigerated in an airtight container for up to 24 hours.). 500gr. One of my all-time favourite Greek dishes is spanakopita – a deep-dish spinach and feta “pie” made with layers of buttery phyllo pastry. Print Pin Rate. Continue folding up the length of the phyllo, folding the triangle lightly. No doubt these little triangles will impress your family and guests! Transfer the mixture to a clean bowl and let cool completely before adding the rest of the ingredients*. Place a small amount of spinach mixture onto each piece of dough. Work quickly, with one sheet of phyllo at a time, and after removing a sheet from the stack, cover the remaining stack to keep it from drying out. Starting at the end with the filling, fold the corner over to make a triangle. For the optimum freshness and crispness, the spanakopita should be baked just before needed. Wrap remaining phyllo up in tea towel. To prepare the tiropitakia, start by preparing the filling. Bake for 15 – 17 minutes until puffed, golden and crispy. spinach & tofu feta phyllo triangles | hot for food. Brush them with some extra olive oil if needed and bake in a preheated oven at 180°C for 25-30 minutes, until golden and crispy. These are really easy, don’t let live in fear of phyllo – you got this! The savoury pastry can be made into a round or rectangular pie, a large coil or individual triangles. Greek spanakopita triangles made with phyllo dough are filled with spinach, feta, Parmesan and garlic to make a vegetarian appetizer. To prepare this spanakopita triangles recipe start by making the filling first. Make sure that the mixture is completely cool as the feta cheese could start to melt and the egg might slightly scramble. Remove to a wire rack. Brush with more melted butter and olive oil to seal the end, and place on … Dorez vos triangles à l'huile d'olive et ajoutez des graines de sésame sur le dessus. Your email address will not be published. If you do choose to use fresh spinach you might notice that the mix will be quite watery. Spanakopita can be served as an appetizer, snack or side-dish and go well with a creamy dip like Yogurt Mint Sauce. I’ll bet you no one will even realize you’ve stuffed tofu in their mouths! For this reason, remove the thawed phyllo (leave it in original package) from the fridge for 15 – 20 minutes before unrolling and using it. Spoon a heaping teaspoon of filling in bottom corner of strip and fold over in half diagonally creating a triangle. The triangles are then brushed with olive oil and baked until crispy and golden. Spinach & feta phyllo triangles … You’ll be sure to impress your guests with these! Repeat with remaining phyllo and filling. For phyllo triangles: Uncover the dough and remove a sheet. Making spanakopita is easy! If you have leftovers, store them in the refrigerator and reheat in a 350 degrees F oven for 10 minutes. Spanakopita are a perfect make-ahead appetizer and are especially popular for parties. I'll email you new recipes once a month, so you never run out of dinner ideas. Turn the heat off and add the chopped dill, mint and lemon zest. Below is the list of ingredients, step-by-step instructions and tips. 5 from 5 votes. Crispy, salty, spinach & feta triangles with phyllo pastry. Spread the 8 phyllo sheets*on a clean surface and cut them into 6 equal pieces long ways. I have to admit the individual ones are a lot more versatile- why? They are popular for breakfast and as snacks in Greece. Vegetable Menudo Recipe | How to cook Filipino Menudo. Break the cow's cheese into big chunks and add them to a bowl. Prepare two large baking sheets by lining with parchment paper. Drain thawed spinach by placing it in the centre of a kitchen towel or cheese cloth. Do not open package until everything needed is ready. I’ve been making these for a really long time and no one ever gets tired of them! Sauté until the mixture is soft and golden. Faites cuire au four environ 20 minutes ou jsuqu'à ce que les triangles soient dorés. Each long strip should be approximately 6 cm wide. Mix until well combined. Took the phyllo triangles out of the oven ; Opinion of the Lab: I have not tried a Spanakopita (Phyllo Triangles) before, neither have I heard of the recipe. These Greek Spinach Triangles are spinach and feta cheese wrapped up in a buttery phyllo pastry- baked to a golden brown. Phyllo dough (sometimes called Filo) is tissue-thin unleavened Middle Eastern dough that’s used for many sweet and savoury pastries. For the filling, in a pan over medium heat place 3tbsp of olive oil and once it is hot add the spring onions and leeks. Place the now cut sheets on top of each other, set aside and cover with a damp cloth. They may lose some of their freshness and crispiness. Not recommended to reheat leftovers in microwave. They’re made ahead, frozen and stored in the freezer which makes it easy to bake a few at a time for a snack or side, or to bake dozens for a crowd. Place triangles on a baking sheet coated with cooking spray. Arrange frozen triangles on the sheet(s), spaced out. Place the triangles on a baking sheet and bake for 15 to 18 minutes until golden brown. Start by preparing the spinach first. They’re made ahead, frozen and stored in the freezer which makes it easy to bake … Ingredients for the spanakopita triangles, For the spanakopita triangles (makes 24 triangles), How to assemble the spanakopita triangles. Add drained/cooled spinach, ricotta cheese, feta cheese, salt, onions, lemon juice, dill and garlic powder to a medium sized bowl and mix. I’ve seen so many versions of this original dish, many of them in different shapes, as individual rolls or even as small canapés. The pastry is so flakey it shatters when you bite into it guaranteeing a crumbly mess! … Bake in the preheated … Preheat the oven to 180°C fan and start shaping the spanakopita triangles. Bake for 15 – 17 minutes until puffed, golden and crispy. Continue folding the triangle over onto itself until you get to the end of the strip. Spray with butter-flavored cooking spray, making sure all edges are sprayed and sealed. Brush with butter. Continue folding, like a flag, until you come to the end of each strip. Place the triangles on a baking sheet and brush each triangle … The crispy irresistible phyllo triangles are filled with a customized filling of garlic, spinach, feta, Parmesan and nutmeg. Make sure that you brush with olive oil all over especially the corners. Sometimes phyllo sheets can crack, tear or crinkle and you can easily recover from this by patching it with butter. Melt your butter in a saucepan or in a small bowl using your microwave. 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