Spinach and Feta Spanakopita Triangles can be eaten as a snack or an appetizer, hot or cold, on their own or with a bit of a refreshing Cucumber and Yogurt Dip (Tzatziki).. 1/4 pound firm feta cheese, coarsely crumbled. If you are looking for some salad inspiration, check out my post on 7 Ways to Spice up your Salad or my recipes for a Couscous, Quinoa or Pasta Salad. The traditional filling comprises chopped spinach, feta cheese, onions or scallions, egg, and seasoning. 1 medium onion, chopped. Press down on the spinach to remove any excess liquid. Once removed, let the spanakopita cool before cutting and enjoy. 8-10 sheets of filo pastry (shop-bought or homemade) 800g frozen spinach, defrosted; 200g feta cheese, crumbled; 50g cream cheese; 1 small onion, finely chopped; 2 cloves garlic, minced; 30g pine nuts, roughly chopped; 2 M eggs, beaten; small lemon, juice and zest; ½ tsp chilli powder; ½ tsp nutmeg; Salt and pepper; Olive oil, for brushing the filo pastry layers Sports Once defrosted, the spinach is mixed with the feta cheese, cream cheese, onion, garlic, lemon juice, chopped pine nuts, spices and an egg to bind the whole mixture together. In truth, though I’ve chosen spanakopita because spinach is more widely available than the many other wild and cultivated greens used in similar pies in Greece, you can use whatever quick-cooking leaves you have available: Christina Mouratoglou and Adrien Carré of London restaurant Mazi give a recipe in their book of the same name for hortopita, which uses nettles and cavolo nero as well as spinach, while the Serious Eat… Steam the chard and spinach leaves for 3-4 minutes, until wilted. Wash and place in a large pot, cover and turn the heat to medium low. Due to the thin, flaky filo pastry, spanakopita feels like quite a “light” dish. 2. Inside a crisp, flaky filo pastry swirl you’ll find a moreish mix of spinach, spring onions, feta, goat’s cheese, pecorino and dill; a party centrepiece everyone will want a slice of. By Georgene Dilernia Place one sheet of filo pastry on a clean, flat surface. Repeat once more, wrapping the second pastry “sausage” around the start of the spiral (see pictures). 2. Pour the spinach mixture on top of filo pastry Lay 6 or more sheets of filo on top of the filling, continually brushing with melted butter Tuck the filo pastry into the sides of the baking dish and brush more butter on top Using a knife, cut 2-3 slits on the top of the spanakopita to help it cook through Unroll the filo pastry and cut it into strips 9-10cm wide. Drizzle olive oil into a saucepan over medium-low heat. Melt … Repeat steps 6 and 7 using the remaining spinach filling and add the second pastry sausage to the swirl by wrapping it around the first bit of pastry. Spinach is combined with garlic and onions. Heat oven to 180°C/fan oven 160°C/mark 4. Brush with olive oil and put a third piece of pastry next to it, again overlapping the previous piece by about 10cm. Cook for 5 minutes, until soft. How to Make Spinach Feta Pastries. I decided to make my spanakopita in the shape of a spiral rather than the traditional layered version! Made with fresh ingredients and herbs, Spanakopita is a versatile and delicious dish suitable for every time of the day. Lightly brush or spray an 8″ loose-bottomed baking pan with olive oil, then drape a sheet of filo pastry in the centre of it at an angle, with about half of it hanging over the edge. Preheat oven to 160 degrees celsius; Finely chop the spinach, shallots and parsley; In a large bowl, combine the spinach, shallots, parsley, beaten eggs and feta cheese. Crack the eggs in a separate bowl and beat. Seal the end with olive oil. Lie the next piece of pastry next to it, so that the edges overlap by about 10cm. Zest of a lemon. These yummy tartlets are similar to the famous Greek pie, Spanakopita, which is made with light and flaky phyllo (filo) pastry filled with spinach and feta cheese. Place a filo sheet on the baking tray and brush with melted butter. 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