Things to know about Spanakopitakia Recipe
This small individual spanakopitakia is just what you need for a fast and easy snack that is also vegetarian. They are a versatile and individual variation of the traditional Greek Spanakopita recipe. Traditionally spanakopita is prepared in a large pan with a big and round phyllo dough. The bottom of the pie is crispy, and the inside is creamy with feta and spinach mixture. These mini spanakopita triangles are a smaller version of this large pie which makes it easier to have as a snack on the go, or for your lunch box. Due to the farming culture of Greece, spanakopita was invented to be handheld food for working farmers. They would eat spanakopita while working to not waste time on a lunch break. Now spanakopita has come a long way and can be found in many Greek restaurants. This versatile dish has so much potential and flavor in it to not give it a try. spanakopita can be prepared in various ways such as in a baking dish, a layered pie, or as small triangles. With its many potentials, mini spanakopita triangles may be your entrance to the world of Greek Cuisine.
Appetizing Greek Traditional Mini Spinach Pie Triangles. Authentic Recipe of Spanakopitakia.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 10 sheets Phyllo Dough
- 500 grams (1.1 lb) Spinach
- 2 pcs Red Onion Medium
- 1 pc Spring Onion – Scallion – Green Onion
- 2 cloves Garlic
- 2 pcs Egg Large
- 200 grams (7.05 oz) Feta Cheese
- 1 tsp Ground Nutmeg Powder
- 1-2 tbsp Dill Fresh
- 5 tbsp Extra Virgin Olive Oil Or melted butter
- Salt To taste
- Ground Black Pepper To taste
- To start this spanakopitakia preheat the oven to 180°C/350 °F.
- Finely chop the onions and garlic. Crumble the feta cheese.
- In a large skillet, heat the olive oil or butter. Sauté the red onions until they are transparent. Add in the garlic and cook for another minute. Then add the spinach in bunches and cook until it is wilted.
- Cool the mixture in a bowl. You will notice the spinach will start to release water. Leave that excess water behind.
- Mix in the feta cheese, nutmeg, eggs, and green onions to the spinach mixture. At this point, you should season your Spanakopitakia filling with salt and black pepper.
- On a clean kitchen countertop or an oiled big roasting pan, spread a sheet of phyllo dough. Sprinkle some oil or butter on the dough then add another layer and sprinkle some oil on top of that as well.
- Cut the double phyllo dough into 3-4 strips depending on the size of spanakopitakia you want to have.
- At the end of each strip, add a tablespoon of filling. For the triangle shape of spanakopitakia fold one corner of the dough towards the inside of the strip. Remember the first fold you do is the end of the strip where the filling is. Keep folding the triangle into itself until the end of the phyllo.
- Continue this process with the remaining 8 layers of phyllo.
- Oil a large baking tray, and place the spanakopitakia triangles on it. With a pastry brush, brush some butter on top of each spanakopitakia triangle. Bake them for 25-30 minutes until they are golden brown and crispy.
- Serve these spanakopitakia triangles hot or at room temperature. Kalí órexi! Enjoy your meal!
- You can switch between olive oil and butter for this recipe.
- You can add additional fresh herbs such as parsley or dill into the mixture before baking.
- You can make your phyllo dough for this spanakopitakia recipe.
Do not cook the spinach after it is wilted or it will become mush. The excess water in the spinach will make the spanakopitakia too moist and the dough will become mushy.
You can serve this spanakopitakia as a starter on a meze platter. You can choose to add a dipping sauce with them such as Tzatziki or Talatouri.
— Specific Atributes of This Recipe:
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