Wednesday, February 9, 2011

Spanokopita Triangles - Mini Greek Cheese Pies

Featured Ingredient: Spinach

Here is something you might to throw into your afterschool snack rotation.  My 14 year old, who is a big eater but has limited palette, has been choosing these over nachos.  These hand held goodies also are a great idea for an appetizer.

Spanakopita Triangles - Yields 15 triangles.  Double the recipe for a party

1 15 oz. can of spinach (yields 3/4 cup spinach once drained and "de-moisturized" You can of course use frozen spinach for this as well)

4 oz. of feta cheese crumbled
3 tbsps ricotta cheese
1/4 tsp lemon zest
1/8 tsp freshly grated nutmeg
3-4 scallions chopped
1 large clove garlic minced
3 sheets of Puff Pastry - Thawed according to package directions
1 egg beaten

Preheat oven to 375F

Drain spinach and squeeze out as much water as possible.  I put it  in a fine mesh sieve and press the water out.  Then I put the spinach between two paper towels and press to release moisture. You should end up with about 3/4 cup.  Place in a large bowl.

Add feta, ricotta, lemon zest and nutmeg.  The lemon zest is key.  It brightens up the flavor of the canned spinach.

Saute onions and garlic for about one minute until fragrant and onions are a bright green. Add to spinach mixture.

Roll out puff pastry.  Create  4" X 4" squares with a pizza cutter.  It's OK if your square are not perfect or a little rectangular.

Brush sides of pastry with egg.  Place about 1 tablespoon of spinach mixture toward the top left side of your square.  Make sure to leave a little border to seal the packet.  Fold the opposite corner over and seal with your fingers or with a fork.

Ready for the oven
If your square was more of a rectangle you can fold over any additional dough to seal.  Seal well or the pies tend to open while baking.  If they do, the filling doesn't run out of them.

Brush tops of triangles with egg before baking

Bake for about 25 minutes until golden and sizzly on the inside

Spanokopita Triangles

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