SPANAKOPITA II
The recipe for these spinach and feta appetizer triangles came from a Greek family friend. They may be frozen prior to baking.
Provided by MARY KESSLER
Categories Appetizers and Snacks Pastries
Time 1h35m
Yield 27
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
- Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.
- Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo.
- Repeat with the remaining filling and phyllo dough. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. (At this point, the pastries may be frozen. See Cook's Note.)
- Bake in the preheated oven until the phyllo is golden brown, 45 minutes to 1 hour.
Nutrition Facts : Calories 246 calories, Carbohydrate 15.9 g, Cholesterol 62.1 mg, Fat 18.4 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 9 g, Sodium 312.8 mg, Sugar 1.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Haig “The Purple Bunny” Hadar
[email protected]I followed the recipe exactly, but my spanakopita didn't turn out as flaky as I hoped. I'm not sure what I did wrong.
Repon Roy
[email protected]This spanakopita was delicious, but it was a bit too oily for my taste. I think I'll try using less olive oil next time.
Ziaul Haque Aman Ziaul Haque Aman
[email protected]I'm not a fan of spinach, but I really enjoyed this spanakopita. The feta cheese and phyllo dough really balance out the flavor of the spinach.
PRAMOD GHIMIRE
[email protected]This spanakopita recipe is a bit different than the one my grandmother used to make, but it's still very good. I especially like the addition of the fresh herbs.
R K Ratul
[email protected]I've been making this spanakopita recipe for years and it's always a crowd-pleaser. It's a great dish to serve at parties or potlucks.
Adury Adury
[email protected]This spanakopita was a big hit with my family. The kids loved the flaky phyllo dough and the adults loved the savory filling. It's definitely a recipe I'll be making again.
Shyamkrishna paudel paudel
[email protected]I'm a vegetarian, so I was excited to try this spanakopita recipe. It did not disappoint! The spinach and feta filling was flavorful and the phyllo dough was perfectly crispy.
Greta Driver
[email protected]I was looking for a spanakopita recipe that would impress my Greek mother-in-law, and this one did the trick! She said it was the best spanakopita she's ever had.
siddiqui roy2h
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The spanakopita is so flavorful and satisfying. I'll definitely be making this again.
Keeley Rivers
[email protected]I've made spanakopita many times before, but this recipe is by far the best. The instructions were clear and easy to follow, and the final product was amazing.
Asif Halepoto
[email protected]I'm not a huge fan of spanakopita, but this recipe changed my mind. The use of fresh spinach and herbs really made a difference. This will definitely be my go-to spanakopita recipe from now on.
Habib Habib Habib Habib
[email protected]I made this for a party and it was a huge hit. The combination of spinach, feta, and phyllo dough is always a winner. The only thing I would change is to add a bit more salt to the spinach mixture.
King 46
[email protected]This spanakopita recipe is a game-changer! The result is flaky and delicious, with perfect balance of flavors. I couldn't stop eating it.