Spanakopita feta-spinach filo triangles — Feelgoodfoodie
Shows how to fill and fold filo triangles with spinach and feta. The video uses different spinach handling, quantities and baking times; FOOD embedded playback has not been verified.
Official cooking video · Feelgoodfoodie · YOUTUBECrispy Spinach-Feta Filo Triangles
Eighteen crisp Greek-style filo triangles filled with well-drained cooked spinach and feta. Serves six, three triangles per person.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
1. Wash hands and preheat oven to 190°C. Heat 15 ml olive oil over medium heat; cook 120 g onion for 4 minutes, add 10 g garlic for 30 seconds, then 300 g spinach for 4–5 minutes until most moisture evaporates.
- 02
2. Press cooked greens in a sieve to squeeze out liquid and cool for 5 minutes. Mix in 150 g feta, 10 g dill and 1 g pepper. Squeeze again if filling drips.
Press the cooked 300 g spinach in a strainer to remove liquid, preventing soggy filo. Let the filling cool enough to handle before mixing in 150 g feta, and drain again if liquid runs out. - 03
3. Cut each of 9 filo sheets lengthwise into two 15 cm wide strips, making 18 strips. Cover unused filo with a clean barely damp cloth. Put one-eighteenth of filling at one end of each strip and fold corner over corner into a triangle.
Cut each of the nine filo sheets lengthwise into two strips for eighteen total; divide filling into eighteen portions before folding. Cover unused filo with a clean barely damp, not wet, towel and take one strip at a time. - 04
4. Mix remaining 25 ml oil with 30 g melted butter and lightly brush all 18 triangles. Bake on parchment at 190°C for 20–25 minutes until golden, crisp and hot throughout. Cool 5 minutes; serve three pieces per person.
Of the 40 ml total olive oil, 15 ml was used to sauté the spinach; mix the remaining 25 ml with 30 g melted butter and brush lightly on the pastry. Hot feta filling can ooze, so rest for at least five minutes before serving three per person.
Before you cook
Contains wheat and milk. Check filo packaging for possible egg, soy or other allergens. Cook spinach and squeeze it dry to prevent soggy filling. Chill leftover pastries within 2 hours at 4°C or below and reheat until piping hot.
Allergens: wheat (filo), milk (feta, butter), check packaged filo for egg, soy or other allergens
Image & source credits
These illustrations stand in for food photos.
Easy meals, made simple
Beef and Cheese Birria Tacos (12)
Mexican-style home-cooking: gently simmer spiced beef, shred it, fill tortillas with beef and cheese, then griddle crisp. Makes 12 tacos, 6 portions of 2. Adapted from Tatyana's version.
Sri Lankan-Style Chicken and Vegetable Kottu Roti (4 Servings)
A home-style adaptation of Sri Lankan chopped-roti street food with chicken, cabbage, carrot, eggs and curry gravy, based on Recipe30 by Joel Mielle.
