Tuesday, February 24, 2009

Tuesday Recipe - Spinach Feta Triangles

I decided to include Greece in my Middle Eastern month (ducks and covers as a pot of avgelomono and spanikopita are flung in my direction). But this is mainly because there's so much cross-over in the foods of that region, that it just seems to fit a little better for my purposes.

I decided to make spinach feta triangles. Initially, when I didn't read the recipe through properly, I thought I was planning on making spanikopita (spinach phyllo squares), but it turns out they're more triangles, kind of like the Greek version of egg rolls. And I didn't realize how time consuming it would be. Yikes. I need to get a butcher's block table, because bending over my regular table is not doing my neck and back any good...

In any case, it came out pretty well. In fact, I actually prefer it as leftovers. When I ate them hot out of the oven, I thought they were ok, but nothing to write home about (but maybe that's because I ate four in rapid succession, so it was taste overload). I had one with my dinner last night and quite enjoyed it.

I doubled the recipe and froze a bunch, so you could always halve it and make fewer. The recipe below made two cookie sheets worth of triangles (I don't know, perhaps 20?).

Spinach Feta Triangles
20oz fresh spinach, washed
4 small-medium onions, chopped
2 bunches of scallions, chopped finely
1/2C parsley, chopped
1/2C dill, chopped
1/2lb feta, crumbled
1/2lb phyllo dough (usually in the frozen aisle at the store)
olive oil (in spades)

Put onions and scallions in a pot with a little olive oil and cook until soft. Add the herbs and spinach and cook down until wilted. Remove to another bowl or pot with a slotted spoon to drain any excess juices. Let cool.

Take out the phyllo dough. Fold it in two to keep the inside ones moist (or well, not moist, but not dried out). By the time you finish, the outside phyllo will be dried out and hard to cracking, so be sure to keep it on the outside (if you have any tips as to how to get it not to dry out, please let me know). Take one phyllo and cut it into strips of about 3.5"x12" (approximately, it doesn't have to be exact - the ones I used I cut into rough thirds).

Start with one strip, brush it with olive oil. Place another strip on top and brush it with more olive oil. Scoop some of the spinach feta mix and place it at one end of the strip in a triangle shape (with the end and side as two end of the triangle and the hypotenuse being on the inside, not on an edge). Fold this triangle of spinach like a flag - the first fold brings the end of the phyllo towards the side without the spinach, then keep folding in triangles until the spinach is entirely encased in the phyllo. Place on the baking sheet (preferably on a silicon cookie sheet, but barring that, greased with olive oil. Repeat with the rest of the phyllo. Once they're complete, brush the triangles with olive oil and place in the oven at 350 for 20-30 minutes (or until the bottoms slightly brown).

3 comments:

Romny said...

this sounds so good! When you made half, did you freeze just the filling or did you freeze the entire triangle (dough and all)?

The Lethological Gourmet said...

I froze the entire cooked triangle...but I can't say how well it turned out defrosting and reheating the phyllo (whether it got soggy), because they're still frozen!

Barbara Gavin said...

Phyllo - to keep it from drying out - I dampen and wring out a clean dish towel and place it over the phyllo that I am not working with.

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