Spinach and Feta Triangles

Spinach and Feta Triangles
Spinach was abundant in my early fall shares. When I noticed the spinach piling up in the fridge, I realized it was time to take action, and decided I'd make a Greek-style spinach pie. I read through a handful of recipes, all calling for similar ingredients, but with different spices to liven up the dish. I concocted my own version, and made little appetizer-sized pies. They're perfect for freezing and reheating a few to supplement a meal, or to serve as appetizers.

This was the first time I'd ever used phyllo (or filo) dough in a recipe. The delicate sheets need to be handled with care and should be covered with plastic wrap and a damp towel while you're working, so as not to let them dry out. Make sure to follow the directions on the back of the filo, as the dough may need to defrost in the fridge overnight. And, in case you are like me and don't read the directions, the spinach and feta filling will be fine if you make it the night before assembling the triangles, so you can let the dough thaw...

Recipe: Spinach and Feta Triangles
makes approx. 40 triangles

You'll need:
  • one box of phyllo dough (I used The Fillo Factor's Organic Filo Dough, from Whole Foods)
  • olive oil
  • 2 1/2 lbs fresh spinach, large stems removed, washed and chopped
  • 1 med. onion, finely chopped (approx. 1 generous cup)
  • 1 tsp each of dried dill and parsley
  • 1/2 tsp nutmeg
  • 1/2 lb crumbled feta
  • salt and pepper, to taste
  • 1 stick melted butter
In a medium pot with lid, heat a 2 tsp olive oil and saute the onion until translucent and beginning to turn golden. Add dill and parsley and stir. Lower heat, add spinach, and cover to wilt. Stir to combine, remove from heat, and empty into a large bowl. Add nutmeg and feta and combine well. Add salt and pepper to taste. Set aside.

Unroll phyllo dough, and count out 17 sheets. If there are any sheets left in the roll, re-wrap and freeze. Lay the 17 sheets on counter or cutting board, and with a sharp knife, gently slice the dough length-wise in half. Cover the dough with plastic wrap and a damp cloth.

Melt butter. Select one sheet of dough (this is 1/2 of a full sheet, remember). Brush half of the sheet with the melted butter, and fold lengthwise, dividing in half. Brush one side of the newly folded dough with melted butter, and place approx. 1 tbsp filling in the lower left hand corner of the dough. Fold the left corner of the dough to the right, diagonally, forming a triangle (Like you're folding a flag). Continue folding until the whole strip has been used, and you have a plump triangle. Gently flatten and place on a cookie sheet. Continue making triangles until the filling has been used up.

Brush the tops of the finished triangles with melted butter.

For eating immediately:
Preheat oven to 375 degrees. Place triangles on cookie sheet and bake for 10-15min, or until golden and puffed. Let sit for 5 minutes and serve.

For freezing:
Place triangles, not overlapping, on a cookie sheet. Brush with melted butter, and cover with plastic wrap. Freeze. Once frozen, you can remove from the sheet and store in plastic zip bags or containers. To bake, do not thaw. Just preheat the oven to 375 degrees and place the frozen triangles directly in the oven, cooking approx. 20 minuets, until golden and puffed. Let sit for 5 minutes and serve.


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