Spanakopita for Greek Night at Tenth Street Dinner Club

These Greek triangles sound fussy, but they are really quite easy and fun to make with a group of friends.

Spanakopita

  • 1 box of chopped, frozen spinach, thawed, drained and well-squeezed so there is no remaining liquid
  • 2 tablespoons chopped dill (if you have it)
  • 1 1/2 cups of  feta cheese, crumbled
  • 2 cups of cottage cheese or ricotta
  • 2 eggs, lightly beaten
  • 12 sheets filo pastry thawed (take out of freezer 4 hours ahead of time)
  • 1/2 cup  butter, melted (20 – 30 seconds in microwave)

Directions:

1)  Heat oven to 350 degrees.

2)  Put spinach in a strainer and squeeze out until no liquid comes out – this is important or your pastry will be soggy.  Another way to squeeze it out is to put the thawed spinach in a clean tea towel and role it up and twist both ends of the towel so you can then twist it until the spinach is as dry as possible.

3)  Mix together cottage cheese, chopped spinach, crumbled feta and eggs (if you have chopped or dry dill add it here, some people also like juice from half a lemon)

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4)  Take roll of phyllo sheets out of box, unroll and cover with a damp towel so the pastry doesn’t dry out.

5) Put one sheet of phyllo on a cutting board with the long side facing you and brush  it with the melted butter.  Put another sheet on top and do the same.

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6)  With a sharp knife, cut the the phyllo into five long strips (this is for small appetizer triangles – at dinner club we cut into four strips for a more meal-sized triangle)

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7. Put a tablespoon of the spinach mixture on the corner of the strip and fold over into a triangle.  Continue folding the triangle over until you reach the top.

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6)  Put triangles on a cookie sheet and brush the tops once more with the melted butter.

7)  Bake for 25- 30 minutes or until golden brown and crispy on top.

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8)  Serve when warm so the pastry is still crispy.

With a Greek Salad on the side,  this is a great, nutritious vegetarian dinner. These triangle freeze really well. Put them on a cookie sheet to freeze so they don’t stick together.   Then stack them in a container with wax paper between the layers.  Then you can easily take out a triangle or two for a quick lunch or dinner or impress drop-in guests by pulling them out and baking them at the last minute.  Bake them from frozen, but they will take about 15 minutes longer to bake.

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VARIATION:  A quicker way to make spinach pie is to butter the bottom of a big, pyrex baking dish.  Put down a sheet of phyllo allowing it  to go up the sides and brush on butter again.  Repeat until you have 6 sheets of phyllo on the bottom of your pan.    Add another 2 eggs to the spinach  mixture in the above recipe so it holds together well and put the spinach layer on top of the buttered phyllo.  Put 6 more pieces of buttered phyllo on top and fold the excess over onto the top and brush with the melted butter generously. Bake for 50 minutes until golden brown on top.  Some  recipes suggest melting some more butter and adding dried or fresh chopped dill weed and drizzling this mixture on your piece of Spankopita when you serve it.  (It tastes great without this as well but if you are in particularly buttery mood . . . . this one’s for you).

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Thanks again for the great photos Yitzy!

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Red and White Grape Juice, the table set and waiting for the spanakopitas to arrive!

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One response to “Spanakopita for Greek Night at Tenth Street Dinner Club

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