Filo dough is amazing… so is butter! These spanakopita triangles have both. For those of you who do not know, spanakopita is a simple — but tasty — Greek dish made with spinach and feta. It also has fresh dill, lemon, and scallions. It’s encapsulated in a flaky, paper-thin pastry shell. You will have to make about a thousand of them because they get eaten SO FAST! These are as great as a canapé. They also would make for a great side to the main course.
A traditional Greek dish that is universally delicious.
- 1/3 cup olive oil
- 2 lbs spinach washed and drained
- 1 bunch scallions white and green parts, chopped
- 2/3 cup finely chopped dill or more if you'd like.
- Salt and freshly ground black pepper
- 1/2 lb feta cheese crumbled
- 1 to 2 eggs lightly beaten
- 1 cup 2 sticks unsalted butter, melted
- 1 lb filo pastry sheets
- Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes.
- Remove spinach and squeeze out excess liquid, then chop roughly.
- Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil.
- Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper.
- Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
- Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
- Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
- Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel.
- Use a pastry brush to brush a strip of filo with melted butter.
- Place a small spoonful of spinach filling 1 inch from the end of the pastry.
- Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag.
- Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
- Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp.
- Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)
- As the cook you are required to taste test at least six of these immediately.