Spanakopita Filo Triangles

Phoebe’s Spanakopita Filo Triangles

By Phoebe Tunis of Kouzina Byron Bay

Spanakopita // Spinach Pie is one of the most popular Greek dishes. You can find it in most traditional bakeries, as an appetizer in some restaurants or prepared in home kitchens for snacks, picnics and parties. I personally could eat it for breakfast, lunch and dinner and sometimes do. Something about the combination of leeks, cheese, herbs and flakey, oily pastry that I can never resist. My favourite version is those with homemade filo pastry, although you need time, space and technique to master- which is why Yiayia’s spanakopita is always the best. 

INGREDIENTS:
You’ll need:
 ◦ 1 x leeks chopped 

 ◦ 1 x bunch spring onions chopped

 ◦ 2 x bunch spinach/silverbeet chopped.

 ◦ 1 x bunch mint finely chopped 

 ◦ 1 x bunch dill finely chopped

 ◦ 500gm ricotta

 ◦ 500gm feta 

 ◦ 1 teaspoon fennel seed

 ◦ 2 cups Extra Virgin Olive Oil

 ◦ 2 x packets filo pastry

 ◦ Salt and pepper to taste.

METHOD:
 ◦ Lightly oil a large flat baking tray.

◦ Bring both packets of filo pastry from the fridge to reach approximately room temperature before use (although you may not use it all depending on mixture yeild)

◦ Cover the base of a large pan or pot with EVO ◦ Place leeks, spring onions and fennel seeds and salt in and Sauté on low heat until soft.

◦ Add chopped spinach and cook for another 3-5 minutes or until soft.

◦ Take off heat and place cooked ingredients in a colander and allow the liquid to drain (i like to save the run off to use as a stock for other dishes e.g Fava or in pastry)

◦ In a large mixing bowl crumble by hand the ricotta and feta together. Add the herbs And fold through the cheese mixture.

◦ Once the spinach mix is cool enough to handle press down to release the last of the liquid before adding to the mixing bowl.

◦ With your hands, Combine the ingredients evenly, taste for salt and add accordingly, pepper also if you like.

◦ Once the mix is ready it’s time to fold the triangles. First, preheat the oven to 180°C.

◦ Spread out a lightly damp tea towel vertically on your working surface. Open the packet of filo pastry and place the sheets on top of the towel. Next place the remaining EVO in an open dish/cup with a pastry brush in close proximity.

◦ Brush the top sheet with oil and fold in half length wise (vertically). Brush the folded half again with oil before place 1.5 tablespoons in the bottom right corner of the folded pastry. Using your fingers to hold the mix in place, begin to fold the first right angle by bringing the bottom right corner to the diagonal left side, then the bottom left corner to the diagonal right side.

◦ Continue this triangular motion until you make your way to the top of the pastry sheet. Now you have your first triangle. Place it on the baking tray, brush the top with EVOO and repeat the process until you run out of mixture or pastry.

◦ Note: leave space between each triangle when arranging on the baking tray (at least 2cm)

◦ If you like extra flakey pies you can double up on the pastry layers and place appropriately 2 tablespoons of mixture in each triangle. ◦ Bake at 180°C for approximately 14-20 minutes or until crispy and golden brown.

◦ Time to eat!

◦ Kaliorexi and Enjoy