GREEK FETA CHEESE TRIANGLES RECIPE (TIROPITAKIA)
A delicious traditional Greek Tiropitakia recipe, the perfect little treat for any time of the day! For this Greek feta cheese triangles recipe the feta cheese is crumbled and mixed with two different kind of cheese and then wrapped with phyllo pastry, forming a triangle, brushed with melted butter or olive oil and baked until golden and crispy, to perfection.. Simply delicious!
Provided by Eli K. Giannopoulos
Categories Appetizer
Time 35m
Number Of Ingredients 10
Steps:
- For the beginners at working with phyllo, check the handling tips before starting.
- To prepare the tiropitakia, start by preparing the filling. Crush the feta cheese into a large bowl and add the grated cheese, the egg, a splash of milk, the yoghurt and season with freshly ground pepper. Mix well with a spoon to combine the ingredients. (At this point you can add some chopped fresh herbs if you like; some fresh dill or mint will surely lift the flavour).
- Preheat the oven at 180C and start preparing the tiropitakia.
- Spread one sheet of the phyllo dough on the kitchen counter and with a cooking brush drizzle with some melted butter or olive oil. Spread one more sheet on top and drizzle with some more butter.
- Cut the sheets into three or four lanes (depending on if you like the tiropitakia to be small or larger). At the end of each lane add one tablespoon of the filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest phyllo sheets and filling.
- Oil the bottom of a large baking tray, place the tiropitakia and brush them with some melted butter on top. Bake in preheated oven at 180C for 25-30 minutes, until golden and crispy.
- Serve this delicious Greek feta cheese triangles as a great starter with some Greek salad aside.
Nutrition Facts : ServingSize 1 piece, Calories 93kcal, Sugar 0.6g, Sodium 226.4mg, Fat 5.7g, SaturatedFat 3g, UnsaturatedFat 2.3g, TransFat 0g, Carbohydrate 5.8g, Fiber 0.2g, Protein 4.5g, Cholesterol 4.5g
SPINACH AND FETA PHYLLO TRIANGLES - SPANOKOPITA
These Spanakopita Triangles are Greek pastry hand pies filled with spinach and feta cheese.
Provided by Marina | Let the Baking Begin!
Categories Appetizer
Time 35m
Number Of Ingredients 4
Steps:
- Microwave 5 oz spinach until wilted, about 1 minute, or put in a skillet, cover with lid and allow to wilt over medium-low heat.
- Take away about 4 tablespoons of beaten egg into a separate bowl. Add the remaining egg to 8 ounces feta, 3 ounces cottage cheese (or homemade farmer's cheese) and mix together until everything is well combined. Now add the spinach and mix again.
- Take about half of your phyllo sheets and cut them into 3 long strips (about 3 inches wide each). Roll up the rest of the phyllo sheets and cover with a towel, to prevent them from drying.
- Drizzle couple teaspoons of butter all over the sheet. Add 1 tablespoon of feta-spinach filling to the end of each strip that's closest to you. Now grab two layers of sheets and start folding like pictured, into a triangle. Try to move fast or the phyllo dough will dry out.
- Place the triangles on a baking sheet and brush each triangle with either butter or the beaten egg. If you brush it with the beaten egg, they will have a sheen to it.
- Try to bake them as soon as you form them, or the wet filling will soften the phyllo and they will break while baking (see last picture in the post). Bake at 350F, for about 20-25 minutes or until golden in color.
- Eat warm or cold with refreshing Cucumber and Yogurt dip (recipe for Tzatziki dip here). Re-crisp leftovers by placing back in the oven for about 5-7 minutes, at 350°F.
Nutrition Facts : Calories 45 kcal, Carbohydrate 1 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 35 mg, Sodium 157 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
QUICK & EASY SPINACH AND FETA PHYLLO PIE
I got this recipe in my email yesterday and made it immediately. We had it for dinner, but it would be wonderful for brunch. Although the original recipe did not call for reduced fat dairy products, using them makes this a nice and healthy dish. I used nonfat cottage cheese and full fat feta. The recipe is from Crisco. Cook time does not include standing time - the recipe suggests allowing it to stand 15 minutes before cutting, but mine was plenty firm after just five.
Provided by Vino Girl
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Spray an 8x8 glass baking dish with the cooking spray.
- In a medium bowl, stir together everything except the phyllo.
- Lay one sheet of phyllo in the baking dish, allowing the edges to hang over the sides of the dish.
- Spray with cooking spray.
- Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet.
- Spoon spinach mixture on top of the prepared phyllo in the pan.
- Spray and layer remaining 5 sheets just the same as you did before.
- Roll edges of dough to form a rim.
- Spray the top.
- Bake for 35-45 minutes or until golden brown.
- Let stand 5-15 minutes before cutting and serving.
Nutrition Facts : Calories 352.6, Fat 15, SaturatedFat 6.9, Cholesterol 214.1, Sodium 1094.3, Carbohydrate 34.9, Fiber 5.4, Sugar 3.1, Protein 21.2
CHICKEN SPINACH FETA PIE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic, greek oregano, olive oil, ricotta cheese, frozen spinach, feta cheese, green onion, eggs, fresh dill, phyllo dough, butter, red onion, kalamata olive, tomato
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 17
Steps:
- Season the chicken breasts with the salt, pepper, garlic, greek oregano, and olive oil.
- Place the chicken breasts in a large skillet on medium-high heat with a tablespoon of oil. Cook until the first side is a dark golden brown, about 5 minutes. Flip the chicken and cook the other side until equally brown, about 5 minutes. Turn the heat to low and cook the chicken until it's cooked through about 10 more minutes. Set the chicken aside to cool and then slice it.
- Preheat oven to 400°F (200°C).
- To a bowl, add the ricotta, chopped frozen spinach, feta cheese, chopped green onion, beaten eggs, dill, and pepper, and stir to combine.
- Place the butter into a large shallow dish. Take about 5 sheets of the thin phyllo dough and dip it in the butter.
- Place the buttered phyllo into a 9 inch (23 cm) springform pan. Make sure the dough complete covers the sides and hangs over the edges of the pan. Use as many sheets as needed to create a even layer all around.
- Spread half of the feta spinach mixture on the bottom of the springform pan on top of the phyllo dough. Shingle one layer of the sliced cooked chicken, and spread the other half of the spinach feta mixture. Make sure each layer is tightly pressed.
- Place the chopped tomatoes on the outer rim of the pie. Place a ring of chopped red onion, and then place chopped kalamata olives in the center.
- Fold the phyllo dough from the edges of the pan to the center and cover the top of the pie with 3 more batches of buttered phyllo.
- Cover the pie with aluminum foil and bake for 1 hour. Remove the aluminum foil cover and cook for about 20 more minutes, until the top is golden brown.
- Let rest at room temperature for at least 30 minutes.
- Remove the pie from the springform pan, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 575 calories, Carbohydrate 12 grams, Fat 42 grams, Fiber 2 grams, Protein 35 grams, Sugar 4 grams
SPANAKOPITA RECIPE (AUTHENTIC GREEK SPINACH PIE)
The traditional Greek spanakopita recipe (spinach pie) with crispy phyllo and juicy spinach stuffing! Discover how to make it to perfection just like yiayia
Provided by Eli K. Giannopoulos
Categories Sides
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- To prepare this spanakopita recipe start by making the phyllo dough first. (For step by step instructions Homemade phyllo dough). Alternatively use commercial phyllo dough.
- When done, heat the oven to 200C/fan 180C/gas 6.
- To prepare the filling for this spanakopita recipe, sauté the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs, spring onion and season.
- For this spanakopita recipe you will need a non stick baking pan, about 25cm. Put the first sheet of filo in the pan and sprinkle with olive oil, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and sprinkling with olive oil. Use 2-3 phyllo sheets, depending on how thick your phyllo is. Tip in the filling of the spanakopita and fold over the excess pastry to cover. If you like to prepare a larger pan of spanakopita for a big crowd, double the ingredients for the filling and use a 25*35 cm baking dish. Layer the 2-3 phyllo sheets to form the bottom of the spanakopita, tip in the filling and top with 2-3 more phyllo sheets.
- Brush the top of the spanakopita with olive oil and scar with a sharp knife. Bake in preheated oven for about 60 minutes until the phyllo is crisp and golden.
- Leave the spanakopita cool down for 10-15 minutes before cutting into pieces. Serve the spanakopita with Greek salad. Enjoy!
Nutrition Facts : ServingSize 1 piece, Calories 337kcal, Sugar 2.7g, Sodium 880.4mg, Fat 17.4g, SaturatedFat 6.5g, UnsaturatedFat 9.9g, TransFat 0g, Carbohydrate 35.1g, Fiber 3g, Protein 11.2g, Cholesterol 72.6mg
SPINACH & CHICKEN PHYLLO PIE
For a brunch showstopper, we make chicken pie with phyllo and spinach. Our kids go for it, too, especially when we serve it with a minty fruit salad. -Katie Ferrier Gage, Houston, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large skillet, cook chicken and onion over medium-high heat 7-9 minutes or until chicken is no longer pink, breaking up meat into crumbles; drain. Stir in seasonings. Add spinach; cook and stir until liquid is evaporated. Transfer to a large bowl; cool slightly. Stir in beaten eggs and cheese., Layer 10 sheets of phyllo dough in a greased 13x9-in. baking dish, spritzing each with cooking spray. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread spinach mixture over phyllo. Top with remaining sheets of phyllo, spritzing each with cooking spray. Cut into 8 rectangles., Bake, uncovered, 35-40 minutes or until golden brown. If necessary, recut rectangles before serving.
Nutrition Facts : Calories 442 calories, Fat 23g fat (8g saturated fat), Cholesterol 191mg cholesterol, Sodium 921mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 6g fiber), Protein 35g protein.
SPINACH AND FETA PHYLLO ROLL
It's official: You CAN improve upon a classic. We reinvented crisp, cheesy Greek spanakopita in this easy-to-serve, rolled-up version.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min. Spoon into medium bowl.
- Add half the spinach to skillet; cook 1 min. or just until wilted, stirring frequently. Remove from skillet. Repeat with remaining spinach. Cool completely.
- Heat oven to 350ºF. Squeeze out excess liquid from spinach; place on cutting board. Chop coarsely. Add to onion mixture along with the cheese; mix lightly.
- Place 1 phyllo sheet on work surface; spray with cooking spray. Top with remaining phyllo sheets, spraying each with additional cooking spray before covering with next sheet.
- Spread spinach mixture down center of phyllo stack. Fold both long sides of phyllo over spinach mixture; spray with additional cooking spray. Place, seam sides down, on parchment-covered rimmed baking sheet; spray with cooking spray.
- Bake 45 min. or until crisp and golden brown. Serve topped with sour cream.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
GREEK SPINACH AND FETA CHEESE IN PHYLLO DOUGH
This is a Greek dish for people that like spinach and feta together in a light, flaky crust. It makes quite a bit so it's good for a large crowd and it makes a beautiful looking dish that will bring oooohs and aaaaahs from everyone.
Provided by Gilda B
Categories Other Side Dishes
Time 2h15m
Number Of Ingredients 12
Steps:
- 1. Preheat over to 375 degrees. Cook onion, salt, basil and oregano with 2 tablespoons of oil for 4 minutes, just until onion is soft. Add spinach and cook for 6 minutes. On medium heat stir in the garlic and flour and cook for 2 or 3 min. Take it off the heat and stir in the cheeses and pepper. Adjust your salt and pepper to your taste.
- 2. Take your phyllo dough out of fridge and unwrap. VERY IMPORTANT TO KEEP DOUGH FROM DRYING OUT BY KEEPING A DAMP KITCHEN TOWEL OVER IT WHILE YOU ARE WORKING WITH IT. Lay a sheet of dough in the 9X13" pan. Don't worry about the sheet overlapping the pan. Brush with oil, lay another on top, brush with oil, and repeat for a total of 8 sheets.
- 3. Spread half the spinach mixture on top of dough. Lay out another 8 sheets of phyllo as above. Spread the rest of the spinach on top, then lay out the remaining phyllo sheets. Brush the top with oil and tuck the phyllo sheets into the pan. Don't worry that you are using too much oil. Bake uncovered for 45 minutes. It should look golden brown and crispy. ENJOY!
SPANAKOPITA: GREEK SPINACH PIE WITH FETA CHEESE
Steps:
- Gather the ingredients.
- Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry before you begin cooking.
- Heat 1/2 cup of the olive oil in a deep sauté pan or large Dutch oven. Sauté the onions and green onions until tender.
- Add the spinach, parsley, and dill , and cook for 5 to 10 minutes until the spinach is wilted and heated through.
- Add the nutmeg and season with salt and pepper. The spinach mixture should be on the dry side; if using frozen spinach, you will want to cook it until any excess moisture evaporates. Remove from the heat and set the spinach mixture aside to cool.
- In a large mixing bowl, combine the feta, eggs, and ricotta cheese.
- Add the cooled spinach mixture and mix until combined.
- Gather the ingredients.
- Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease 2 (9 x 12-inch) rectangular pans.
- Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12 x 18-inch sheets when opened fully.
- Using kitchen scissors or a sharp knife, cut the sheets in half to make 2 stacks of 9 x 12-inch sheets. To prevent drying, cover 1 stack with wax paper and a damp paper towel while working with the other.
- Preheat the oven to 350 F. Layer about 10 sheets of phyllo on the bottom of each pan, making sure to brush each sheet with the butter-olive oil mixture before layering the next.
- Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.
- Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with the butter-olive oil mixture.
- Before baking, score the top layer of the phyllo (making sure not to puncture the filling) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)
- Bake until the pie turns a deep golden brown, 20 to 25 minutes.
- Let cool for a few minutes and then slice, serve, and enjoy.
Nutrition Facts : Calories 295 kcal, Carbohydrate 23 g, Cholesterol 36 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 365 mg, Sugar 3 g, Fat 20 g, ServingSize 12 to 16 Servings, UnsaturatedFat 0 g
SPANAKOPITA BITES: SPINACH AND FETA CHEESE APPETIZERS
Spanakopita bites are a simpler version of the classic Greek spinach, feta, and phyllo dish. Using mini pre-made phyllo pastry shells saves time.
Provided by Lynn Livanos Athan
Categories Appetizer
Time 50m
Yield 45 pieces
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water very well. Spinach should be quite dry.
- Heat the olive oil in a deep sauté pan or dutch oven. Sauté the onions and green onions until tender. Add the spinach, parsley, and dill and cook for 5 to 10 minutes until the spinach is wilted and heated through. Add the nutmeg and season with salt and pepper.
- Cook the spinach mixture until the excess moisture evaporates. You want it to be on the dry side. Remove from heat and set the spinach aside to cool.
- Once the spinach has cooled, add the crumbled feta, eggs, and ricotta cheese, and mix until combined.
- Preheat the oven to 350 F. Lightly brush the insides of the frozen phyllo shells with olive oil and fill with spinach mixture until approximately 3/4 full.
- Bake the filled shells on a baking sheet for 15 to 20 minutes, or until the filling is cooked through. Serve immediately.
Nutrition Facts : Calories 85 kcal, Carbohydrate 11 g, Cholesterol 12 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, Sodium 143 mg, Fat 3 g, ServingSize 45 pieces, UnsaturatedFat 2 g
SPINACH AND THREE CHEESE PHYLLO PIE
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
- In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
- In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
- For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.
GREEK SPINACH TRIANGLES
A delicious pick-up-and-eat appetizer recipe.
Provided by RecipeGirl.com
Categories Appetizer
Time 1h10m
Number Of Ingredients 9
Steps:
- In a skillet, melt 1 tablespoon of butter and saute the onion until tender, but not brown. Set aside to cool.
- In bowl, combine the cottage cheese, spinach, egg, feta and pepper. Stir in the sauteed onions.
- Carefully cut the phyllo sheets in half lengthwise. COVER WITH PLASTIC WRAP, AND THEN COVER WITH A DAMP TOWEL that has been squeezed dry- you have to be very careful about not drying out the phyllo. Working with 1/2 sheets, fold in half lengthwise. Brush lightly with melted butter. Place 1 tablespoon spinach mixture in a corner. Fold up in a triangle to the end (like you're folding a flag). Trim the edges with scissors. Brush the outsides lightly with the remaining butter. Place on a baking sheet and cover with a damp towel.
- Freeze until ready to bake. It's best to freeze these on a baking sheet. Once they're frozen, you can move them to a large zip bag or a freezer-safe container.
- Bake (frozen) at 350 degrees for 25 minutes, or until golden. Serve warm.
Nutrition Facts : ServingSize 1 appetizer, Calories 99 kcal, Carbohydrate 7 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 197 mg
GREEK SPINACH TRIANGLES
Make and share this Greek Spinach Triangles recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 2h5m
Yield 50 serving(s)
Number Of Ingredients 8
Steps:
- * To cut calories, you can use butter-flavored cooking spray in place of the butter.
- Cook spinach according to directions; drain well.
- Mix spinach, eggs, onion, cream cheese, pepper and feta cheese together.
- Refrigerate mixture at least 1 hour.
- Open package of phyllo pastry; cut a strip 2" wide, cutting through all layers.
- Cover remaining dough with a damp cloth to prevent cracking.
- Separate dough so that you have 2 sheets for each triangle.
- Brush the dough with melted butter.
- Put 1 rounded teaspoon of spinach mixture at the top of the strip.
- Fold pastry over like folding a flag.
- Place on well-buttered baking sheet; brush top with butter.
- Bake at 375 degrees Fahrenheit for 20 minutes.
- Serve warm.
- To freeze the triangles before cooking, butter both sides of triangle and wrap well.
- Bake when needed.
SPINACH PHYLLO BUNDLES
Spanakopita is a Greek spinach pie made with phyllo dough. This appetizer version is always a hit at parties.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 28 appetizers.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in 2 tablespoons butter until tender. Remove from the heat. Stir in the spinach, feta cheese, cottage cheese, eggs, bread crumbs, salt, dill and pepper., Melt remaining butter. Layer and brush five phyllo sheets with melted butter. (Keep remaining phyllo dough covered with a damp towel to prevent it from drying out.) Cut buttered sheets lengthwise into 2-in. strips. Place 1 heaping tablespoon of filling at one end of each strip; fold into a triangle, as you would fold a flag.Place on an ungreased baking sheet. Brush with butter. Repeat three times, using five sheets of phyllo each time. , Bake at 400° for 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts :
SPINACH-FETA CASSEROLE
I use this as a main dish casserole, side dish or as an appetizer--whatever the occasion calls for. If you prefer, you may also add 1 can of rotel tomatoes to the cheese-spinach mixture for a little zing.
Provided by ROMDI
Categories World Cuisine Recipes European Greek
Time 35m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
- Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
- Bake at 425 degrees F (220 degrees C) for 20 minutes.
Nutrition Facts : Calories 547.7 calories, Carbohydrate 31.8 g, Cholesterol 108.4 mg, Fat 37.7 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 22.9 g, Sodium 1164.1 mg, Sugar 2.9 g
SPINACH FETA TRIANGLES
Provided by Food Network Kitchen
Yield 16 servings
Number Of Ingredients 9
Steps:
- In a skillet melt butter and cook onion for about 3 minutes or until softened. Remove skillet from heat and stir in spinach, feta cheese and egg. Season with salt and pepper. Preheat oven to 375 degrees. Lay out one layer of phyllo dough and brush with butter. Top with another layer of dough and repeat with butter and a third layer of dough. With a sharp knife cut rectangle into 3 evenly sized pieces. Place a heaping tablespoon of the spinach mixture in lower left corner of one of the pieces and fold up as you would a flag--folding the lower corner up to form a triangle and continuing to fold up in the shape of a triangle. Place triangles on a baking sheet, at this point they can be frozen and then stored in an airtight container. Bake for 15 minutes or until golden brown and puffed.
GREEK FETA CHEESE PIE (TIROPITA) WITH PHYLLO
Greek Feta cheese pie (Tiropita) with phyllo pastry is the most well known pie in Greece! This traditional cheese pie is packed...
Provided by Vasiliki
Categories Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- To prepare this Greek Feta cheese pie (Tiropita) with phyllo start by buttering the baking dish and preheating the oven to 180c or 356F. Melt the butter and set it aside. Whisk three eggs and set them aside too.
- To prepare the filling, in a mixing bowl, combine crumbled Feta cheese, greek strained yoghurt, melted butter, sunflower oil, whisked eggs and seasoning. Should you wish to taste the seasoning on the filling, do so prior to adding the whisked eggs. Remember that tanginess of Feta differs between brands, and you may wish to add more salt. Mix the ingredients until combined.
- Lay two phyllo sheets on the bottom on the baking dish side by side making sure the bottom and the sides of the baking dish are covered. Set aside one phyllo sheet for the outermost pie layer. Take a couple of tablespoons worth of filling and spread it evenly all over the phyllo sheet. Repeat the process until you have run out of either filling or phyllo pastry sheets. Lay the last phyllo sheet on the pie tucking in the corners.
- Prepare the egg wash by whisking an egg with one tablespoon of water. Pierce the pie evenly and brush with the egg wash. Lay evenly the diced butter on the top phyllo. Bake the Greek Feta cheese pie (Tiropita) with phyllo at 180C (360F) for 55-60 minutes. Cover with foil at around 35 minutes to achieve a nice golden colour.
- Kali Orexi!
More about "greek spinach and feta cheese in phyllo dough food"
SPINACH, DILL, AND FETA BAKED IN PHYLLO DOUGH | …
From cookstr.com
5/5 (1)Estimated Reading Time 5 minsCategory Greek Recipes
- Heat the ½ cup olive oil in a stockpot over medium-high heat. Add the onions and sauté until lightly browned. Add the rice and stir until each grain is coated with oil, 2 to 3 minutes. Add the spinach in 5 small batches, folding the raw leaves under with a spoon as you add each batch. With each of the first 4 batches of spinach, add ½ teaspoon salt; add ¼ teaspoon salt with the fifth and final batch. Allow each batch to wilt down before you add more spinach.
- When all of the spinach is wilted, stir in the scallions, parsley, and dill. Strain off the liquid from the pot and let the spinach mixture cool. (If you spread it out on a baking sheet, it will cool faster.) Once the mixture is cool, add the feta and pepper.
- Brush a 9-by-13-by-2-inch baking dish with olive oil. Line the bottom of the dish with half of the phyllo sheets (10 to 12 sheets), layering them one at a time; press smooth, gently pressing the dough into the corners of the dish, and brush each sheet with olive oil before adding the next sheet. Allow any excess to come up the sides of the dish. Keep the stack of phyllo you’re not working with covered with a damp kitchen towel.
SPANAKOPITA RECIPE (GREEK SPINACH PIE TUTORIAL) | THE ...
From themediterraneandish.com
4.8/5 (151)Calories 393 per servingCategory Entree or Side Dish
- Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.
- To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.
GREEK SPINACH PIE (SPANAKOPITA) | CLASSIC RECIPE
From cookingtheglobe.com
Reviews 9Servings 8Cuisine GreekTotal Time 1 hr 40 mins
- Heat the olive oil in a medium saucepan over medium heat. Add the scallions and garlic and cook, stirring continuously, until soft, for about 2-3 minutes. Add the spinach and herbs in batches and cook until wilted. Drain, remove from heat and let cool.
- Crack the eggs into a bowl and beat well. Crumble in the feta cheese and season with black pepper. Mix in the spinach and herbs.
- The pastry. Lightly butter a 9x13 inch (23x33cm) baking pan. Put the first sheet of phyllo dough inside and brush it with butter. Let the excess hang over the sides. Repeat until half of the dough is used up. Preheat the oven to 325°F (160°C).
SPANAKOPITA (GREEK SPINACH AND FETA PIE ... - BINGE …
From bingeworthybites.com
4.8/5 (22)Total Time 1 hr 20 minsCategory Appetizer, Dinner, Entree, Main CourseCalories 231 per serving
- Thaw frozen spinach and frozen phyllo dough overnight in the refrigerator before using. Do not leave it in the fridge for more than a day though.
- Prep your ingredients: squeeze the thawed, chopped spinach until you've wrung out all the water. Remove stems from dill and chop the white ends off green onions/scallion. You can finely chop the green onion and dill OR throw them in your food processor and pulse a few times until they're combined and finely chopped (one of my favorite shortcuts because it saves so much time).
- Next, mix your greens. Combine the chopped spinach, dill, and green onions in a mixing bowl and drizzle olive oil over it. Stir to make sure the olive oil is distributed. Set aside.
SPANAKOPITA TRIANGLES (GREEK FETA AND SPINACH PIES) - …
From mygorgeousrecipes.com
3.5/5 (38)Total Time 35 minsCategory AppetizerCalories 259 per serving
- Break the cow's cheese into big chunks and add them to a bowl. I used Apetina block cheese, which is quite crumbly, so I could just mash it with a fork. Otherwise, just grate the cheese.
- Next, chop the spinach and spring onion finely and add them to the bowl together with the egg and mix well until combined.
SPANAKOPITA RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (22)Calories 72 per servingCategory Appetizer, Main Course
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add half the spinach to the pan and cook until wilted. Add the remaining spinach to the pan.
- Remove the spinach from the pan and let it cool. Wring out excess water. Coarsely chop the spinach.
PHYLLO DOUGH MEAT ROLLS | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (7)Total Time 48 minsCategory AppetizerCalories 303 per serving
- Add ground beef and spices. Cook on medium-high, stirring occasionally, until ground beef is fully cooked and browned (about 8 minutes). Set aside to cool slightly.
GREEK SPINACH AND FETA PIE ... - HALF BAKED HARVEST
From halfbakedharvest.com
4.2/5 (163)Total Time 1 hr 5 minsCategory Main CourseCalories 322 per serving
SPINACH SPANAKOPITA CASSEROLE - ALL FOOD RECIPES BEST ...
From allfood.recipes
Estimated Reading Time 3 mins
GREEK SPINACH & FETA PIE (SPANAKOPITA) RECIPE - …
From finecooking.com
4.7/5 (14)Category AppetizersCuisine GreekCalories 400 per serving
10 BEST PHYLLO DOUGH SPINACH CHEESE RECIPES | YUMMLY
From yummly.com
10 BEST GREEK SPINACH PIE WITH FETA CHEESE RECIPES - …
From yummly.com
SPINACH & FETA PHYLLO GALETTE (SPANAKOPITA) - DIMITRAS DISHES
From dimitrasdishes.com
5/5 (2)Servings 8Cuisine GreekCategory Pites Pies
- Combine the feta cheese, ricotta, eggs, oil, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.
AUTHENTIC GREEK SPINACH PIE CALLED ... - LIZZY LOVES FOOD
From lizzylovesfood.com
Ratings 1Calories 678 per servingCategory Lunch
CRUSTLESS SPINACH PIE WITH FETA CHEESE - REAL GREEK RECIPES
From realgreekrecipes.com
4/5 (50)Category Appetizer, Main Course, Side DishCuisine GreekCalories 253 per serving
- In a mixing bowl stir the Greek yogurt with a whisk until it's smooth and creamy. Whisk in the eggs, then the water and the olive oil. Add the salt and stir in the flour in bits at a time until a smooth runny batter forms. Stir in the crumbled feta cheese as well.
- Remove the stems of the spinach and give the spinach a good rinse. Let it drain completely in a strainer. Then finely chop and add to a mixing bowl. Mince the spring onions, their green parts as well and add to the bowl along with the parsley and dill. Add the 2 tablespoons of olive oil and season with a pinch of salt (not too much because feta is salty enough) and pepper. Mix everything well.
GREEK BAKED FETA CHEESE IN PHYLLO AND HONEY - OLIVE TOMATO
From olivetomato.com
Reviews 25Category AppetizerCuisine Greek, MediterraneanTotal Time 25 mins
- Toast the sesame seeds. Heat them on the stove to on medium heat for about 1-2 minutes, shaking the pan.
- Spread the phyllo sheet and brush with olive oil (make sure you have covered the whole sheet with the olive oil.
- Place the feta in the bottom of the phyllo and fold the sides over and then fold the cheese over until you have reached the end of the phyllo. Brush the outside with olive oil and place with folded sided on the bottom on a pan.
THE REAL TRADITIONAL GREEK SPINACH PIE - 30 DAYS OF GREEK …
From 30daysofgreekfood.com
5/5 (2)Servings 5Cuisine GreekEstimated Reading Time 7 mins
- In a large mixing bowl, add the flour and salt and pour in the olive oil. Using a dough hook attachment, mix to combine the ingredients for 10-15 seconds. Add one cup of water (*2). If the dough is still crumbled, add a teaspoon of water and mix for one minute. Add a few more drops of water until the dough looks like an elastic ball. Then beat for about 5 minutes or until the dough pulls away from the sides of the bowl. The dough should be soft and elastic. If it is not, beat for a few more minutes.
- FRESH SPINACH: If you use fresh spinach, rinse it thoroughly, then cut and discard the tougher ends of the stems. In a colander, massage the fresh spinach leaves with a good sprinkle of salt. RINSE WELL, drain and then gently squeeze out the excess water. Alternatively, blanch the spinach for 1 minute, drain and squeeze out excess water. Set it aside to cool.
GREEK SPINACH PIE - RECIPE GIRL®
From recipegirl.com
Ratings 12Calories 295 per servingCategory Main Course
- In a medium skillet, heat the olive oil over medium heat for about 1 minute. Add the onions and cook until softened, about 5 minutes, stirring often. Set aside.
- In a large bowl, stir together onion, drained spinach, ricotta, feta, jack cheese, eggs, dill, parsley, salt and black pepper. Spread half of filling in baking dish. Cover with 2 pieces of the phyllo pastry (just tuck the edges in on the sides). Brush pastry lightly with melted butter. Top with one piece of phyllo. Tuck in any overhanging edges. Spread remaining filling over phyllo. Top with 2 more pieces of phyllo and brush lightly with butter. Top with remaining phyllo sheet and brush with butter. Use a sharp knife to mark 12 squares by cutting through the top layers of pastry.
- Bake until phyllo topping is golden and filling is bubbling gently, about 45 minutes. Use a sharp knife to cut through the marked squares. Serve warm.
TIROPITA: GREEK FETA & PHYLLO PIE - DIMITRAS DISHES
From dimitrasdishes.com
4.4/5 (13)Servings 12Cuisine GreekCategory Pites Pies
- Preheat the oven to 375 °F, 190 °C.Combine the ricotta, mint, and pepper in a large mixing bowl. Crumble the feta and add to the mixture. Mix to combine. Taste and season with salt if needed.
AUTHENTIC SPANAKOPITA RECIPE - GREEK SPINACH AND FETA PIE ...
From olivetomato.com
5/5 (10)Total Time 1 hr 20 minsCategory Appetizer. Entree, SnackCalories 252 per serving
GREEK SPINACH FETA CHICKEN SQUARES - SWEETPHI
From sweetphi.com
Estimated Reading Time 3 minsTotal Time 2 hrs 10 mins
PHYLLO SPINACH PIE (EGYPTIAN GOULASH) - FOOD DOLLS
From fooddolls.com
5/5 (1)Total Time 1 hr 5 minsCategory Appetizer
GREEK PHYLLO WRAPPED CHICKEN WITH SPINACH & GOAT CHEESE ...
From bakedinthesouth.com
Reviews 1Estimated Reading Time 2 mins
GREEK PASTRY WITH SPINACH : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
SPANAKOPITA TRIANGLES RECIPE INA GARTEN - FOOD NEWS
From foodnewsnews.com
GREEK SPINACH AND FETA CHEESE PIES - 100 KITCHEN STORIES
From 100kitchenstories.com
GREEK CHEESE PHYLLO - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
GREEK PHYLLO DOUGH AND SPINACH - CREATE THE MOST AMAZING ...
From recipeshappy.com
GREEK FETA PIE RECIPE – SHRIMP AND FETA GREEK RECIPE ...
From filmisfine.co
SPINACH WITH PHYLLO DOUGH - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
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