Greek style Spanakopita is phyllo pastry triangles filled with a wonderful savory cheese and spinach filling that would make a nice evening tea time snack.
Spanakopita is popular Greek spinach and cheese pies and is famous world wide. Actually, all the tricky part is how you work with phyllo pastry and other than that everything is super easy. If you are using phyllo for the first time it might be a little diff to get a hang of it so it would be easier to make square pies. Just like you can see in the photos some of my triangles are not so perfect and a bit broke from here and there.
Anyways whatever the shape is this spanakopita is definitely a treat for any party, get together or normal evening snack with tea. At first, I was skeptical of the taste and even thought of adding some Indian spices but skipped at last moment and went with traditional flavors. To my surprise, they were so delicious and very addictive and my girls went crazy for those triangles.
Blogging Marathon#80 Week 3/Day 10
Theme– Protein Rich Dishes
Protein Source– Feta, Ricotta, Spinach
Greek style phyllo pastry triangles filled with a wonderful savory cheese and spinach filling that would make a nice evening tea time snack.
- 16 sheets phyllo pastry, thawed
- 2 onions, chopped
- 4 garlic cloves, minced
- 1/2 cup scallions, chopped
- 1 cup feta, crumbled
- 1 cup ricotta cheese
- 2 package spinach leaves
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1 teaspoon peppercorn, freshly crushed
- salt to taste
- 1/4 cup olive oil
- 1 cup thick yougurt, whisked
- 1 teaspoon dill leaves, chopped
- 1 teaspoon rosemary leaves, chopped
- salt and pepper to taste
Mix all the ingredients in a bowl, refrigerate until use.
Preheat oven to 180C and line a baking sheet with parchment paper.
Heat a tablespoon of olive oil in a pan and add onions and garlic, saute for a minute.
Stir in scallions and spinach leaves and cook on low until spinach is tender.
Add oregano, marjoram, salt, and pepper and stir to combine.
Remove it from heat and set aside to cool slightly. Once cooled add the feta and ricotta cheese and give a nice stir.
Place one sheet f phyllo lengthwise on a working top and brush with olive oil. Repeat the same with a threemore sheet, brushing with oil and placing on top of each other.
Once you got 4 layers of phyllo sheets, using a pizza cutter cut 4 equal horizontal pieces lengthwise.
Now working with one of four horizontal pieces, place a tablespoon of stuffing on one end and start folding it in triangle shape all the way through the end.
Place it on the baking sheet and likewise fill all the phyllo sheet triangles. You would get around 16 triangles.
Brush the triangles with more olive oil, if desired.
Bake in preheated oven for about 40 minutes or until golden in color.
Remove from oven and serve with yogurt dip.
I used both feta and ricotta cheese in the filling but you may also use paneer instead of ricotta.
Serve with any dip of your choice.