SPANAKOPITA TRIANGLES
Makes 16 Triangles
30
minutesSpanakopita is a beloved Greek dish that’s all about rich flavor and buttery texture. Layers of flaky phyllo dough envelop a delicious filling of spinach, feta cheese and our aromatic Greek Island Blend. Make a batch and pop them in the freezer for a quick appetizer for cocktail hour. Baked to golden perfection, these savory hand pies pack the perfect crispy crunch and capture the flavors of the Mediterranean.
This recipe calls for crumbled feta in the filling. Take it step further and make a batch of Marinated Feta and use it in the filling! Good just got way better!
Ingredients
10 oz package frozen spinach
1 leek, white part only, halved and sliced
½ yellow onion, chopped
4 cloves garlic, grated
1 Tbl Greek Island Blend
1 egg
1/2 cup crumbled feta or Marinated Feta
1/4 cup grated parmesan
½ cup grated mozzarella
½ tsp Maldon salt
¼ tsp ground black pepper
2 tsp lemon zest
Big handful chopped basil
Instructions
- Allow the spinach to defrost then wrap in cheesecloth or a clean towel and squeeze as much liquid from the spinach as possible. Place in a large bowl.
- In a saute pan, saute the leeks and onion in Shallot Extra Virgin Olive Oil until soft. Add in the garlic and Greek Island Blend and saute until just fragrant. Scrape this mixture into the bowl and combine with the spinach.
- Whisk together the egg and yolk. Fold into the spinach and onion mixture. Fold in the cheeses, Maldon salt, pepper, lemon zest and basil.
- Place 2 phyllo sheets longways on a work surface, buttering between the layers. Cut into 4 strips. Place 1 heaping Tbl filling on sheet and fold into triangles. Brush with butter and sprinkle with a little additional Maldon salt. Bake at 375°F until golden brown.
