Springe to the recipe
These irresistible homemade Spanakopita triangle Present an experienced feta and spinach filling in scaly Phyllo layers!
Only a few experiences capture the essence of Greek cuisine as the first time when they encounter them as a young person in all their lively glory. I will never forget when I was invited to the largest Greek restaurant in family ownership at Miami Beach with sixteen to celebrate my best friend’s birthday. The server put mortar and pestling on the table so that we to crush our own chickpeas and make fresh hummus and then released a hearty spinach cake called Spanakopita. I took a bite and loved it immediately.
Experience was only more memorable when the server divided the heads over the heads and encouraged everyone to get up on the table and dance on the table. Grand!
Years later I decided to make Spanakopita at home and it wasn’t that successful. However, this recipe makes it extremely easy to bring a delicious piece of Greek cuisine to life in your kitchen.
Are Spanakopita triangles healthy?
This recipe uses Phyllo dough, which is thinner and more sensitive than the conventional cake crust. While the triangles are not fried, but instead oven baked, it is still best to enjoy them in moderation. It is possible to replace your phyllo dough with a gluten-free version, although this can change the texture. To turn your triangle vegan, use vegan butter instead of real butter and replace feta with an alternative on a herbal basis.
Experiment with your Spanakopita filling
Traditional Spanakopita always contains spinach, but if you want to experiment, there are many ways to become creative with different fillings. For example, I added my filling to my filled mushrooms, leek and roasted peppers to create a wonderful taste and wonderful texture variation. You can also add your favorite garden goods such as Swiss Swiss chard and mustard green. If you are not a big fan of feta, exchange it for ricotta, goat cheese or a milk -free alternative to meet your specific nutritional ideas.
FAQs & tips
Protect your remaining Spanakopita triangle for up to 3 days in an airtight container in the refrigerator. Alternatively, save leftovers in an airtight freezing container in the freezer for up to 6 months.
Phyllo dough can be a little fussy, but don’t let it stop to try this recipe. To prevent your pastry from drying out, cover the Phyllo with a damp kitchen towel as you put together the Spanakopita. This will help keep the dough moist and smooth. If you work with several layers, try to work quickly and cover the dough if you are not used.
Surely! You need about 10 cups of fresh spinach because it tends to roll down significantly. Fry the spinach to remove excess moisture before adding it to the filling mixture.
Operate suggestions
There are so many dishes that would combine well with this recipe. Try this chopped Greek salad or this simple Greek cucumber salad for a fresh salad. For additional pages, go with this amazing red pepper humus with warm pit, this hearty roasted eggplant or this Greek turkey balls with feta.
For a perfect main course, combine your triangles with these sensational oven cheek lambs or try this baked feta on a bed made of baked cherry tomatoes with your favorite noodles such as lumbar or cava pappi.
Preparation: 30 Minute
Cook: 25 Minute
In total: 55 Minute
Ingredients
- 2 teaspoon olive oil
- 1/2 Medium -yellow onion rolled
- 5 Carnate Garlic chopped
- 1/2 teaspoon dried oregano
- 1 3/4 teaspoon dried dill
- 1 pound frozen spinach thawed and drained
- 1/3 cup Parsley finely chopped
- 3 tablespoon Green onions finely chopped
- 1/2 teaspoon black pepper freshly ground
- 5 Ounce Feta cheese crumbling
- 20 Leaves Phyllo Pastry thawed
- Melted unsalted butter to brush
Instructions
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Add olive oil to a large pan over medium heat. Add onions and cook for about 5 minutes until they are soft. Add garlic, oregano and dill and cook them up to aromatic, about 5 minutes. Set aside to cool down.
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Add the spinach, parsley, green onions, black pepper and feta cheese in the pan with chilled onion mix. Mix up to well combined.
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Preheat the oven to 375 ° F. Place Phyllo leaves and cut them into 3-inch width. Keep covered with a damp towel.
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Place a dash of filling at one end of a Phyllo strip. To form a triangle and continue to fold the flag method until the strip ends. Place on a baking sheet lined with parchment and cover with a damp towel.
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Brush the triangle slightly with melted butter. Bake for 22 minutes or golden brown and crispy.
Nutritional information:
Calories: 439Kcal (22%) Carbohydrates: 75G (25%) Protein: 11G (22%) Fat: 10G (15%) Saturated fat: 3G (19%) Polyunes unsaturated fat: 1G Monoons unsaturated fat: 5G Cholesterol: 3mg (1%) Sodium: 733mg (32%) Potassium: 156mg (4%) Fiber: 3G (13%) Sugar: 0.4G Vitamin A: 1394IU (28%) Vitamin C: 2mg (2%) Calcium: 51mg (5%) Iron: 5mg (28%)
Liability exclusion of nutrition
Recipes written and manufactured by the Food Faith fitness only serve for information purposes.
