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Spinach And Ricotta Filo Triangles = Spanikopita

March 25th 2009 11:17
Spinach and ricotta filo triangles Spanikopita
The 25th of March is Greek National Day, a day of celebration and feasting. In the following recipe and step by step pictures I demonstrate how to make spinach and ricotta cheese triangles in filo pastry, or Spanikopita. Filo pastry originated in Persia, and was introduced to Greece during the Ottoman invasions of the 15th century. It is composed of wheat, flour and water, and nothing else.

Spanikopta are universally popular, and are an ideal vegetarian option. They are time consuming to make, but are cooked in minutes. I have made bite sized portions suitable for finger food, but larger portions with various fillings can be made the same way.
Spinach ricotta cheese filo pastry ingredients

Ingredients
20ml Olive oil
1 Brown onion
1 Garlic clove
250g Spinach, blanched and chopped
Salt and pepper
250g Ricotta cheese
100g Butter
250g pkt Filo pastry
spinach and ricotta cheese filo pastry triangles

Method
Gently fry the diced onion in the live oil. Add the garlic.
Squeeze any excess water from the spinach.
Add the spinach to the fry pan and toss it through.
Season generously with salt and pepper.
Remove the pan from the heat and allow the mixture to cool.
Add the ricotta cheese and partially fold it through.
Greek Spanikopita recipe spinach ricotta cheese filo pastry

Lay a sheet of filo pastry on a flat surface and brush it with melted butter.
Using a sharp, straight edged knife, cut the sheet in half lengthwise.
Cut each strip in half again.
Place a teaspoon of filling on the end of a strip of filo. Do not be tempted to overfill them as it will cause the triangles to pop open during cooking.
Greek spinach ricotta filo triangles recipe
Fold the corner of the strip over the filing and align it with the edge.
Repeat the process to form neat triangles. It may be necessary to cut a sliver off the end of the strip to make it join evenly.
Keep the rest of the filo pastry covered with a damp tea towel to stop it drying out.
Place the finished triangles on a plate but do not allow them to touch each other as they will stick. Use greaseproof paper to keep the layers separate.
The spanikopita can now be refrigerated until required. Once they are cold they will no longer stick to each other.
Bake them at 180°c for about five minutes, or even less if using a fan forced oven.
Serve hot.

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Comments
8 Comments. [ Add A Comment ]

Comment by Anonymous

August 7th 2009 06:20
you didnt put filo pastry on the ingredients list.. maybe you should?

Comment by GlenB

August 10th 2009 05:43
Oops...
Consider it rectified.
Thanks for pointing that out, the filo is a pretty crucial ingredient.

Comment by Anonymous

May 2nd 2010 16:18
i made this. it was sooooo good! so thanks !

Comment by Anonymous

May 2nd 2010 16:18
i made this. it was sooooo good! so thanks !

Comment by GlenB

May 3rd 2010 00:46
Well done. It's good to know people actually make the recipes rather than just admire the pics. I'm glad you liked it.

Comment by Chezapie

November 2nd 2010 08:54
Hi M1, recipe sounds lovely,( I have heaps of spinach for picking from the garden) - would these freeze ok made up & baked when needed? How long baking from 'frozen' Also do they need anything else to be served with #as a nibble#

Comment by GlenB

November 2nd 2010 09:49
Spanikopita can be prepared in advance and frozen. They can then be thawed and cooked or cooked from frozen.
When cooking from frozen, reduce the heat by about ten degrees and give them one or two minutes longer.
Spaniopita are often served as part of a Greek Hors Douvres platter which may also include olives, dolmades (stuffed vine leaves), fetta cheese, mini souvlaki skewers (see Rawfish-souvlaki), char grilled octopus or calamari, taramasalata (fish roe dip, the pink one) and mini meatballs with mint.
I hope this helps.

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