Spanakopita Triangles - My Gorgeous Recipes (2024)

FAQs

How do you cook frozen spanakopita triangles? ›

To bake the frozen spanakopita, preheat the oven to 350F (180C) and put the frozen triangles on a baking sheet, then brush each with butter. Bake for 30 minutes, or until deeply-golden brown.

It has been our experience that the end products taste much fresher and remain much crisper when they are frozen unbaked. Reheating the already baked and frozen products doesn't give the same satisfactory results.

The trick for good spanakopita is to make sure the filling is not too soggy. Make sure you thoroughly drain your spinach. Scoring your spanakopita after you've assembled it (prior to baking it) vents the pie, which also helps it from getting soggy.

Spanakopita is a Greek spinach pie typically containing cheese such as feta and/or ricotta. Our version is low in calories while high in fibre, iron and calcium. It's also diabetes-friendly and suitable for vegetarians.

Spanakopita makes a great side dish for large holiday dinners next to lamb or lemon chicken. But it can easily stand alone as the main dish. Serve it with a big salad like Greek salad; Balela; or this Mediterranean chickpea salad, and favorite dips like Greek Tzatziki or Roasted Garlic Hummus.

The Spanakopita can be made ahead and left in the refrigerator, covered, for a day, then baked when you're ready.

Frozen spinach also works well in dips, quiche, and pasta dishes. It brings flavorful nutrition to homemade egg rolls, meatballs, and marinara sauce. If you know you'll use your frozen spinach within six months, you can freeze it without blanching. This method yields more of a slimy product upon thawing.

The main differences between puff pastry and phyllo dough are their fat content and preparation. Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is comparatively low-fat. Phyllo dough is mostly flour and water and can dry out easily.

To achieve a crispy and light texture with phyllo dough, make sure to brush each layer with melted butter or oil. Additionally, avoid overloading the layers with too much filling, as this can contribute to a soggy result. Bake at the recommended temperature, and keep a close eye on it to prevent over-browning.

Why is spanakopita so good? ›

In my Spanakopita recipe, I love using a mix of feta and kefalotiri, scallions, dill, and mint. The salty, briny, and aromatic flavors make this pie incredibly delicious. In Greece, you can find Spanakopita in windows of street-side coffee shops and bakeries and more refined versions on restaurant menus.

Typically, phyllo dishes should have a finished thickness of 3 to 10 sheets per layer. (A one-pound box of phyllo contains about 20 sheets.) Tip: Phyllo pastries can often be very brittle when baked. We recommend using a serrated knife to cut the finished dish to prevent all of the filling from squishing out.

The sheets are always layered with oil or butter, which creates the crispy, flaky texture when baked.

Traditionally, filo dough is made from wheat flour, water and a small amount of oil or melted butter. Sometimes, a small amount of vinegar is added into the dough as well. It's first rolled out and then stretched by hand into very large, extremely thin sheets.

Pull the frozen package of dough out of the freezer the night before you want to use it. Put it in the refrigerator overnight—phyllo dough takes about 8 hours to thaw. After that, leave it out on your countertop at room temperature for another hour until the sheets are completely pliable.

Anytime what you're making won't be ruined or made too soggy with excess liquid, feel free to use the spinach straight from the freezer.

Preheat oven to 400˚F (200˚C). Place pieces glazed side up on a baking sheet. Do not separate pieces apart. Bake on center rack of oven for 17 to 19 minutes or until golden brown.

Defrosted frozen spinach can be added to any recipe that calls for leafy greens. "Once defrosted, squeeze out excess water, and add to fritter batters, smoothies, soups, stew, a pot of creamy beans, or my favorite, as a lasagna layer," Bruning says.