What is Spanakopita (Greek spinach pie)?

Spanakopita is a traditional Greek dish that combines spinach and feta cheese in a pastry filling. It is often made with phyllo pastry (spanakopita with phyllo) but I went for puff pastry here because it is easier to work with! If you have the time, you can also make it with homemade phyllo (spanakopita with homemade phyllo).

Sometimes you see the spanakopita made into small pies (spanakopitakia) as well as in larger casserole dishes like this one. In Northern Greece, it is known as spanakotiropita (spinach feta pie) while the term spanakopita tends to be used in Southern Greece but both are referring to a tasty spinach and cheese pie.

• Classic Greek dish: Ideal for larger family gatherings.
• Delicious combination: Spinach and feta cheese are at the heart of the dish.

Tip: During religious fasts, a version of the recipe is often made without using cheese and eggs.

What you’ll need to make Spanakopita with Puff Pastry

You will want good quality feta cheese for this recipe to bring out the best of the flavors. Don’t be tempted to go for something lesser quality or even try a different cheese as it won’t produce the same results as feta does.

Key Ingredients for Spanakopita with Puff Pastry 

Filling: For the spanakopita pie filling, you need leeks, garlic cloves, fresh spinach and then some spring onions, mint, lemon zest and nutmeg. Feta cheese is added for the classic Greek flavor.

Pastry: You’ll need eggs, puff pastry and some flour for rolling to prepare the pastry for the dish.

Key Preparation Tips

There are three main steps involved with making spanakopita with puff pastry:

1. Prepare the filling
2. Prepare the puff pastry
3. Finish the spinach pie

Prepare the filling

Heat some olive oil in a large frying pan or skillet over medium heat. Trim the leeks into 1cm or ⅓ inch pieces then fry in the pan with some salt until soft and starting to color, usually around 10 minutes.

Peel and crush the garlic clove then add to the pan, cooking for another minute until soft.

Chop the spinach roughly and add to the pan, a handful at a time. Stir it frequently and let it wilt then add more. Cook the spinach until almost all of the liquid has evaporated from it, around 15-20 minutes then remove from the heat.

Prepare the spring onions and add them to the mixture with roughly chopped fresh mint, lemon zest and nutmeg. Crumble in the feta cheese, season with salt and black pepper then leave to cool.

Prepare the puff pastry

Preheat the oven to 200 degrees (390 F). Lightly flour a surface or board and divide the pastry block into two.

Generously grease a 20 x 20cm baking tray that can hold at least 4 inches of filling with butter then roll out one piece of pastry making sure it can line the dish. Press into the corners with your fingertips for complete coverage.

Finish the Spanakopita (Greek spinach pie)

Beat an egg and stir into the spinach mixture before spreading it across the pastry, pushing into corners and using a spoon to have a smooth surface.

Beat the other egg and brush it across any exposed pastry above the filling.

Roll out the second sheet and add it to the top, using fingers to pinch the two sheets together. Trim off any excess and brush with the rest of the egg.

Cook for 30 minutes until the pastry is crisp and golden. Remove from the oven and leave for another 30 minutes before slicing and serving. Warm or room temperature is perfect for this recipe.

Can you Use Frozen Spinach?

I prefer to use fresh spinach when making this Spanakopita with puff pastry recipe but you can use frozen spinach too.

Spinach is a great leafy green to keep in your freezer for when you need it. It can work for this recipe too because you don’t need to cook it in advance, just as part of creating the filling.

Just make sure to fully thaw the spinach and squeeze out all the liquid before adding it to the rest of the filling ingredients. This will help to prevent the spanakopita from becoming too waterlogged.

Making ahead of time and storing

You can make the Spanakopita with puff pastry ahead of time and store it until you want to serve it. Follow the instructions for assembling but don’t bake it. Cover it tightly and store it in the refrigerator until you are ready to bake it then follow the instructions.

It will also store in the refrigerator for 2-3 days after cooking. You can heat it back up in the oven.

To freeze it, take the cooked recipe and cut it into portions then freeze it like this. Once cooled pop into an airtight container. Defrost overnight then heat up in the oven.

Serving suggestions

This delicious Spanakopita with puff pastry works well on its own as a standalone dish, but is also great if you have a few people to feed alongside dishes such as Greek lemon chicken or a lamb recipe. You can serve it with Greek salad and some dips such as Tzatziki or garlic hummus.

More delicious Greek Pies!

If you love a traditional Greek pie, the below recipes are made for you! 

1. Greek Meat Pie (Kreatopita)
2. Greek Chicken Pie Recipe (Kotopita)
3. Traditional Greek Leek Pie Recipe (Prasopita)
4. Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek Spinach Triangles)
5. Greek Feta Cheese Pies Recipe (Tiropitakia)
6. Spiral-Shaped Greek Cheese Pie Recipe (Kichi Kozanis)
7. Traditional Zucchini Pie Recipe With Feta Cheese (Greek Kolokithopita)
8. Traditional Tiropita Recipe (Greek Cheese Pie With Feta)
9. Delicious Little Cheese Pies! (Pitarakia Milou)

Easy Greek Spanakopita with puff Pastry

(89 votes, average: 4.79 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 25 min
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Yield: 4-6 portions
• Category: Side dish
• Method: Baked
• Cuisine: Greek
• Diet: Vegetarian

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Description

Making spanakopita sounds too complicated? Well not anymore with my super easy spanakopita with puff pastry recipe!

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Ingredients

• 1 tbsp olive oil
• 2 leeks 
• salt
• 2 large garlic cloves
• 400g-500g fresh spinach (roughly 1 lb)
• 4 large spring onions
• large handful fresh mint
• zest of 1/2 lemon
• generous pinch ground nutmeg
• 150g feta (5 1/4 oz)
• black pepper to taste
• 2 eggs
• 1 x 500g block puff pastry (1 lb 1 1/2 oz)
• flour, for rolling out the pastry 
• softened butter, for greasing the baking dish

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Instructions

1. To prepare this super easy spanakopita with puff pastry recipe, start by making the filling first.
2. Heat the oil in a very large frying pan or skillet set over a medium heat. Trim and slice the leeks into 1 cm (1/3 inch) pieces and fry with a pinch of salt for about 10 minutes until they’re soft and just starting to colour.
3. Peel and crush the garlic into to the pan, cooking for a further minute until it has turned soft and aromatic. 
4. Roughly chop the spinach and gradually add handfuls to the pan, stirring often until it has wilted enough to allow you to fit more. Then, continue to cook the spinach until almost all of its liquid has evaporated; this should take around 15-20 minutes, depending on the size of your pan. Remove it from the heat.
5. Top, tail and finely slice the spring onions before stirring them into the spinach mixture along with the fresh mint, roughly chopped, the lemon zest and the nutmeg. Crumble in the feta, before seasoning to taste with more salt and a little black pepper. Leave the spanakopita filling to cool.
6. Meanwhile, pre-heat the oven to 200 degrees C (390 fahrenheit).
7. On a lightly floured surface, divide the pastry block into two. Generously butter a 20x20cm (roughly 8×8 inch) baking dish and roll out one piece of pastry to be big enough to line the dish allowing the filling to take up at least 4cm (1 1/4 inches) of depth, and the other to form a lid. Line the dish, pressing the pastry into the corners carefully with your fingertips.
8. Lightly beat the first egg, and stir it into the spinach mixture before spooning the cooled filling into the prepared pastry case, pushing it into the corners and smoothing the surface with the back of the spoon. 
9. Beat the other egg, and brush the egg wash across the exposed lip of the pastry, just above the filling. Top with the lid, and again use your fingertips to press the edges together. If necessary, trim off any excess that overhangs the dish with a sharp knife before folding the pastry over and crimping it with your fingertips to seal the pie. Brush with the remaining egg wash and cut two small slits in the middle of the pie to allow steam to escape.
10. Bake for 30 minutes until the pastry is crisp and golden. Remove from the oven, and rest for a further 30 minutes at least before slicing and serving either warm or at room temperature. Enjoy!

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Keywords: spanakopita with puff pastry, spinach pie with puff pastry, spinach pie, easy spinach pie, easy spanakopita

The post Easy Greek Spanakopita with puff Pastry appeared first on My Greek Dish.

What is Chocolate Baklava?

Chocolate baklava is a delicious twist on the traditional baklava dessert. It is made with layers of flaky phyllo dough, filled with a rich chocolate filling and topped with a chocolate glaze.

While the basic ingredients are the same as traditional baklava, the addition of chocolate makes it a truly unique treat. The chocolate filling adds a richness and depth of flavor that is simply divine, and the chocolate syrup gives the dessert a beautiful shine.

Whether you are looking for something new to try or you are simply a chocoholic, chocolate baklava is sure to satisfy your sweet tooth.

• One for chocolate lovers: perfectly adapted from the traditional recipe
• Easy to make: the recipe uses filo pastry sheets so it is simple to create
• Ingredients from the cupboard: the basics for the recipe are normal store cupboard ingredients

Chocolate Baklava Key Ingredients

1. For the Chocolate Baklava: You’ll need the usual mixed nuts, ground cinnamon, cloves and unsalted butter with the sheets of filo pastry. The best chocolate I have found is 70% dark chocolate.
2. For the syrup: Sugar and water with orange zest and a cinnamon stick form the basics with lemon juice, runny honey and optional hazelnut liquor to finish it.

Key Preparation Tips

Create the Chocolate Baklava

First, pre-heat your oven to 150 C or 300 F. Grab the food processor and process the nuts until they are fine. Chop the chocolate by hand into very small pieces then stir in a pinch of salt and the spices. Add this to the nut mixture.

In a small saucepan on medium heat, melt the butter. Use the butter to brush a 20cm square (8×8 inch) baking sheet.
Layer one-third of the filo sheets into the bottom of the baking tray, brushing the pastry sheet with butter between each layer.

Spread one-half of the chocolate Baklava mixture on the top, add another one-third of the filo sheets and butter then add the rest of the filling and sheets. Brush the top with butter.

Use a very sharp knife to cut the Baklava into four equal pieces. Cut a bisecting line from the top corner of the pan to the bottom opposite corner. From this line, cut diagonal lines from the top of the cuts into the dividing lines, down to their opposite bottom corner. This should create an elongated diamond pattern.

Bake the chocolate Baklava in the oven for 1.5 hours until the pastry is golden and crispy.

Make the syrup

Combine the water, sugar, orange zest and cinnamon in a pan over high heat. Stir constantly until the sugar has dissolved.

Remove from the heat and leave to infuse until the mixture has reached room temperature. Stir in the lemon, honey and hazelnut liquor if you are using it.

Finish the dessert

Once the syrup is cold and the Baklava is hot, gradually pour the syrup over it. Allow it to soak into the cuts and don’t worry if it looks a bit flooded, it will settle as the dessert cools. Serve when it is at room temperature.

What nuts can you use in chocolate baklava?

When it comes to chocolate baklava, there are no hard and fast rules about what kind of nuts you should use. Any mixture of nuts including walnuts, pistachios, almonds or hazelnuts will work well.

Feel free to choose a variety of nuts that have different textures and flavors. This will give your baklava an added depth of flavor and make it more interesting to eat.

If you’re not sure which nuts to choose, ask your local grocery store or bakery for their recommendation. They should be able to help you pick out the perfect mix for your next batch of chocolate baklava.

How to stop filo pastry drying out when using it

One of the challenges of working with phyllo dough is that it dries out quickly, making it brittle and difficult to work with. If you’re not careful, you can easily end up with a dry, crumbly mess. There are, however, a few things you can do to prevent this from happening.

Firstly, make sure to keep the dough covered at all times while you’re working with it. A damp towel or piece of cling film will help to keep the dough moist.

Secondly, work quickly and efficiently to avoid allowing the dough to dry out. And finally, if you do notice the dough starting to dry out, you can lay a wet paper towel on top of it to help rehydrate it.

Making ahead of time and storing

None of the ingredients are particularly perishable, so you can store the Baklava in an airtight container in a cool, dry place for up to 5 days. Just be aware that if the weather is very warm, the butter in the pastry might start to turn rancid after a couple of days, so it’s best to eat it within 2 days if it’s hot outside.

The pastry will also start to soften after a day or so, as it absorbs the moisture from the syrup, but this just makes it all the more delicious.

Can you freeze Chocolate Baklava?

To freeze, simply wrap the tin tightly in clingfilm and foil. Freeze for up to 3 months and thaw at room temperature or overnight in the fridge.

Always allow frozen or chilled baklava to come up to room temperature before enjoying it, as the flavors and texture are better when it’s not ice-cold.

Serving suggestions

You can enjoy this extra syrupy Chocolate baklava on its own and it is perfect!  But if you want to try something different, some vanilla ice cream works nicely. You could even try some double (heavy) cream as this will mix with the syrup, although the pastry sometimes goes a little soft.

Similar recipes to try

If you love a traditional syrupy greek desert, the below recipes are made for you! Enjoy!

• Baklava Cheesecake
• Traditional Greek Baklava Recipe with Walnuts and Honey
• Greek baklava rolls recipe (Saragli)
• Chocolate Souffle in Baklava Pouches recipe
• Galaktoboureko with Kataifi (Greek Custard and shredded phyllo pie)
• Homemade Kataifi recipe
• Greek Ekmek Kataifi recipe (Custard and whipped cream pastry with syrup)
• Greek Yogurt Cake Soaked in Syrup Recipe (Yiaourtopita)
• Karidopita/Karithopita recipe (Greek Walnut Cake with Syrup)
• Greek Ravani / Revani recipe (Coconut cake with syrup)
• Traditional Greek Galaktoboureko recipe (Greek Custard Pie with Syrup)
• Loukoumades recipe (Greek Donuts with Honey and Walnuts)
• Orange cake with syrup – Portokalopita
• Samali – Semolina cake with mastic syrup 

Easy Chocolate Baklava recipe

(94 votes, average: 4.41 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 35 min
• Cook Time: 1 hour 35 min (plus cooling time)
• Total Time: 2 hours 10 minutes
• Yield: 24 pieces
• Category: Dessert
• Method: Baked
• Cuisine: Greek

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Description

Are you a big fan of Baklava but can’t have a dessert without chocolate? Then you’ll love this mouthwatering Chocolate baklava recipe!

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Ingredients

For the Chocolate Baklava

• 250g mixed nuts (8 1/2 oz)
• 100g 70% dark chocolate (3 1/2 oz)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• salt
• 130g unsalted butter (4 1/2 oz)
• 200g filo pastry sheets (5 oz)

For the Syrup

• 250g sugar (8 3/4 oz)
• 150ml water (1/2 cup)
• zest 1 small orange
• 1 cinnamon stick
• 1 tbsp fresh lemon juice
• 1 tbsp runny honey
• 1 tbsp hazelnut liquor (optional)

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Instructions

1. To prepare this delicious chocolate baklava start by preparing the filling. Blitz the nuts in a food processor until fine. Chop the dark chocolate into very small pieces by hand, and stir in the spices and a generous pinch of salt. Set aside.
2. Meanwhile, in a small saucepan set over a medium heat, melt the butter.
3. Brush a 20cm square (8×8 inch) baking dish with butter. Gradually layer 1/3 of the filo sheets in the bottom of the dish, generously sprinkling melted butter between each layer.
4. Spread 1/2 of the baklava mixture across the pastry, then continue layering another 1/3 of the filo sheets sprinkled with butter. Repeat until you have used all the filling and the filo, brushing the top layer with the remaining butter so it turns crisp and golden in the oven.
5. Using a very sharp knife, cut the chocolate baklava into 4 equal, parallel pieces. Then, cut a bisecting line from the top corner of the pan to the opposite corner at the bottom. Using this line as a guide, cut more parallel, diagonal lines from the top of the cuts in the original dividing lines down to their opposite number at the bottom. You should be left with an elongated diamond pattern.
6. Pre-heat the oven to 150C (300F). Bake the baklava for 1 1/2 hours until the pastry is crisp and golden.
7. Meanwhile, to make the syrup, combine the sugar, water, orange zest and the cinnamon stick and bring to the boil over a high heat, stirring constantly until the sugar has dissolved. Remove from the heat to cool and for the cinnamon stick to infuse; once it has reached room temperature, stir in the lemon juice, honey and hazelnut liquor, if using.
8. Gradually pour the cold syrup over the hot baklava, making sure to pay attention to the cuts and to allow it to properly soak in. Don’t worry if things look a little flooded, everything will come right as the dish cools to room temperature, when it will be ready to serve.
9. Let the chocolate baklava cool down completely and serve after the syrup has soaked through. Enjoy!

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Keywords: chocolate baklava, baklava with chocolate recipe

The post Chocolate Baklava recipe appeared first on My Greek Dish.

So go ahead and discover how to make it to perfection with my delicious recipe, step by step photos and tips and tricks below! 

What is Kreatopita (Greek meat pie)?

Kreatopita is a traditional Greek meat pie that you’ll traditionally find made in the villages across Kefallonia. They may not look like the fanciest of pies, but they are packed with so much flavour! They are also easy to make and can be a great way to use up some cuts of meat that you have in your freezer. This pie is a:

• Two meat pie: A traditional pie that uses two different portions of meat in the filling.
• Rustic favorite: It may not look the most spectacular but there’s so much taste involved!

What you’ll need to make Greek Meat Pie the traditional way

You can use any combination of meats such as lamb, pork, veal or beef in the pie but it is always traditional to use at least two different types. I would avoid pairing veal and beef as these can taste quite similar so you’ll loose out a bit on the flavor!

When selecting your cuts of meat, I find that shoulder works best for both lamb and pork as it contains a bit more fat than the rest, which gives the pie a more intense flavor as well as they are pretty cheap to get!

Finally, traditionally, Carolina rice is used in the pie but this isn’t always widely available outside Greece. So instead go for white basmati rice in the dish as it works just as well! If you do spot Carolina rice, then by all means, give it a try instead.

Greek Meat Pie Key Ingredients

The traditional Greek Meat pie (kreatopita) needs just a handful of ingredients to make:

1. Meat: You’ll need 2 cuts of meat for this recipe with my favourite ones being diced lamb and diced pork.
2. For the pie filling: You’ll need some onion and garlic together with tomatoes, tomato paste and white wine. Finally the white basmati rice helps to give it extra bulk.
3. Meat seasoning: I love using some dried marjoram along with fresh mint and flat leaf parsley to season my filling. You could also use dried oregano if you don’t have marjoram but because it is stronger, use only 3/4 tsp.
4. Pie crust: I’ve opted to make my pie with puff pastry but you can also make it using your homemade phyllo. To finish off your pie you’ll need an egg to egg wash it and (traditionally) some kefalotyri cheese or, if you can’t find this, some halloumi cheese.

Key Preparation Tips

There are three main steps to prepare this Greek meat pie:

1. Prepare the meat
2. Make the pie filling
3. Finally, assemble the pie

Prepare the meat

To make the pie filling, heat a large heavy-bottomed, lidded saucepan or casserole over a medium high heat with olive oil.

Brown the meat in batches, lowering the heat as needed to avoid burning bits on the bottom of the pan, and set it aside.

Tip: If your pan is not a non-stick type or not well seasoned you may get some bits of burnt meat on the bottom of the pan. If the brown patches are excessive, move the meat to another pan with a fresh splash of olive oil otherwise they may spoil the flavor of the pie filling as it will taste burnt!

Make the pie filling

Start by reducing the heat to medium low – you want the sauce to simmer, not boil! Fry the finely chopped onion with a little salt and the fat leftover from the meat until they have softened, caramelised and started to brown. This usually takes about 6-8 minutes. Then peel and crush the garlic and add to the onion, cooking for another minute.

Then proceed to stir in the tomato paste and took for a minute or two to release the tomato flavor. Add the roughly chopped tomatoes and cook again until they start to break down then mix in the dried marjoram (or oregano if you’re substituting).

Add the white wine to deglaze the pan, let it simmer for a bit until it reduces by half then add 200ml or 3/4 cup of water and bring to the boil. Finally reduce the heat to low, add the lid on and simmer for an hour or so until the meat is tender.

Once done cooking, add the roughly chopped fresh herbs (parsley and mint) to the mixture, add the uncooked rice, stir then leave it to cool to room temperature. The rice will cook with the residual heat from the meat sauce and will soak up all its delicious juices! Once you are happy the pie filling is cooled, add more salt and pepper if needed.

Tip: Before adding the rice, if your sauce looks too dry, add a splash of water, bring it to a boil, remove from the heat then add the rice.

Assemble the Greek meat pie

To assemble your kreatopita, preheat the oven to 180 degrees Celsius / 350 Fahrenheit and grease a large square baking dish (about 22 cm/9 inches square) evenly with some butter.

Split the puff pastry into two parts, one slightly larger than the other. The smaller one will make the pie lid while the bigger one is for the pie base.

Flour your surface, then roll out the larger pastry block into a square that comfortably lines the bottom of your dish and leaves a few centimetres or 1/2 an inch over the filling line. Use this to line the dish, pushing gently into the corners with your fingers.

Proceed to spoon in the cooled filling. Lightly beat an egg and use this to brush the exposed edges of the pastry. Sprinkle some of your grated cheese evenly across the pie filling.

To make the lid, roll out the smaller block and add it to the top of the pie, pressing down to seal the pastry where you added the egg.

Trim off any excess and brush the top of the pie with egg wash. Cut two small holes in the centre so steam can escape as it cooks.

Finally, cook in the oven for 1 hour or until the pastry is golden. Leave your kreatopita to cool for 15 minutes before cutting and serving.

Can you use filo pastry?

You can definitely use homemade filo pastry for your pie! Feel free to give it a go using this easy homemade phyllo recipe. However, if you are not the most confident in working with pastry, use ready made puff pastry. It tastes great and it is also a huge time-saver! 

Finally, don’t worry if the block of pasty you’ve bought is a little different in size than in the recipe below. Just follow the measurements as a rough indication of what is needed to cover the dish and adapt for your own bakeware.

Making ahead of time and storing

I find it easiest to make the pie filling the day before I want to make the pie. Pop it in the refrigerator until you are ready to assemble the pie. Just take your filling out of the fridge, prepare your pastry, assemble and bake as per the recipe below.

If you have leftovers, let them cool and store leftovers in the refrigerator for up to three days. Just reheat in the oven before serving.

Finally if you want to freeze the entire pie, its best to do this before baking it. Assemble but don’t glaze with egg, cover with plastic wrap and some foil then freeze for up to 2 months. Thaw completely overnight then cook in the oven as directed.

Serving suggestions

As the main course, Greek meat pies are perfect with something like a tabouli or Horiatiki Greek salad. You can also enjoy it as a light meal on its own!

More delicious Greek Pies!

If you love a traditional Greek pie, the below recipes are made for you! 

1. Greek Chicken Pie Recipe (Kotopita)
2. Traditional Greek Leek Pie Recipe (Prasopita)
3. Spanakopita Recipe With Homemade Phyllo (Authentic Greek Spinach Pie)
4. Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek Spinach Triangles)
5. Greek Feta Cheese Pies Recipe (Tiropitakia)
6. Spiral-Shaped Greek Cheese Pie Recipe (Kichi Kozanis)
7. Traditional Zucchini Pie Recipe With Feta Cheese (Greek Kolokithopita)
8. Traditional Tiropita Recipe (Greek Cheese Pie With Feta)
9. Delicious Little Cheese Pies! (Pitarakia Milou)

Greek Meat Pie (Kreatopita)

(88 votes, average: 4.88 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 30 minutes (plus cooling and resting time)
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Yield: 6 portions
• Category: Sides
• Method: Baked
• Cuisine: Greek

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Description

If you are looking for a classic Greek meat pie, then this recipe for Kreatopita will be just what you need! Combining two different types of meat, it is a traditional, rustic pie you would see in villages across parts of Greece

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Ingredients

For the Greek meat pie filling

• 1 tbsp olive oil
• 325g diced lamb (11 1/2 oz)
• 325g diced pork (11 1/2 oz)
• salt
• 1 brown onion
• 2 large garlic cloves
• 1/2 tbsp tomato paste
• 2 large tomatoes
• 1 tsp dried marjoram 
• 200ml white wine (3/4 cups)
• 50g white basmati rice (1/4 cup)
• handful flat leaf parsley
• handful fresh mint
• butter, at room temperature 

To assemble

• 500g block puff pastry (1 lb 1 1/2 oz)
• 100g kefalotyri or halloumi cheese (3 1/2 oz)
• 1 egg

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Instructions

For the Greek meat pie filling

1. To make the filling for this traditional Kreatopita, heat the olive oil in the bottom of a large heavy bottomed, lidded saucepan or casserole dish set over a medium high heat. Salt the meat well and fry the meat in batches until well browned, adjusting the heat if necessary to make sure you don’t get burnt bits on the bottom of the pan. Set the meat aside.
2. Lower the heat to medium low. Finely chop the onion and gently fry it along with another pinch of salt in the fat leftover from the meat for 6-8 minutes until the onion has softened and started to brown. Peel and crush the garlic cloves and add them to the onion, cooking for a further minute until aromatic. 
3. Stir in the tomato paste and cook for another minute or two until slightly caramelised. Roughly chop the tomatoes and stir them in too, cooking for another few minutes until they start to break down. Add the dried marjoram. 
4. Add the wine and allow to reduce by half. Add 200ml / 3/4 cups water, and turn up the heat to bring the filling up to a boil. Reduce to low, clap on the lid and leave to simmer for an hour, until the meat is tender.
5. Roughly chop the herbs and stir them into the pie filling, along with the uncooked rice. Leave to cool to room temperature.
6. Check the seasoning of the cooled pie filling, adding pepper and more salt if necessary. 

To assemble the Greek meat pie

1. To assemble the Kreatopita, pre-heat the oven to 180 degrees Celsius / 350 Fahrenheit and liberally butter your deepest square baking dish roughly 22 cm / 9 inches square.
2. Divide the puff pastry block into two, one half slightly smaller than the other to make the lid. 
3. On a well floured surface, roll the larger pastry block out into a large square, large enough to comfortably line the dish with a few centimetres / at least 1/2 inch to spare above the filling line. Use this to line the dish, using your fingers to push the pastry into the corners.
4. Spoon in the filling. Lightly beat the egg, and brush the exposed edge of the pastry along the top.
5. Grate the cheese and sprinkle it evenly across the top of the pie filling. 
6. Roll out the second block of pastry and top the pie with it, pressing down to seal the pastry along the egg wash line and trimming off any excess. Brush the top with egg wash and cut two small holes in the middle of the pie to allow steam to escape. 
7. Bake for 1 hour until the pastry is golden. Leave to stand for 15 minutes before cutting and serving. Enjoy!

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Keywords: Greek meat pie, kreatopita recipe, Greek meat pie puff pastry

The post Greek Meat Pie (Kreatopita) appeared first on My Greek Dish.

Making this Galaktoboureko with kataifi dough may sound a bit intimidating but if you follow my detailed recipe you will find out that it’s actually surprisingly simple! 

There are three key steps to make this delicious dessert: 

1. The first one is to prepare the syrup, which is really easy. All you have to do is put all the ingredients in a pot and bring to a boil.
2. The second step is to prepare the custard, which is the most tricky one, but I’ve got you covered below with my tips and tricks. 
3. And the third step is to work with the kataifi dough and assemble the galaktoboureko. 

So lets get started!

How to work with kataifi dough

Kataifi dough is a variation of the traditional phyllo dough, but instead of it being layer out in large sheets, it is made of fine strains of dough! If you’ve never worked with Kataifi dough (shredded phyllo) before, here are my tips to help you handle it right the first time:

1. It is very important to thoroughly defrost the kataifi dough. The key here is to let the dough defrost in the fridge overnight and not at room temperature, in order to prevent it from getting soggy.
2. Kataifi dough dries out very quickly, so it’s best to keep exposure to air at a minimum. Remove the plastic wrap only when you are ready to use it and when you are done preparing my Galaktoboureko with Kataifi, put it straight into the oven to bake.
3. Also to prevent it from drying, cover the kataifi dough with a damp towel and keep it covered, while you prepare the rest of the galaktoboureko.
4. Work the dough gently with your hands on a large surface or over the sink, so that you don’t end up with a kitchen filled with scattered shredded dough!
5. Untangle the kataifi with your hands, making sure that there are no knots. Spread the kataifi apart, so that its strands are separated.
6. When it comes to buttering the dough, drizzle with a generous amount of butter. This will help the kataifi dough bake throughout. Just make sure not to touch and push the dough with your brush, so that it remains fluffy.

How to prepare the custard for the Galaktoboureko with kataifi

The Galaktoboureko with Kataifi custard consists of two separate mixtures that are combined in the end. 

The first mixture is a semolina based custard made from cream, milk, sugar, vanilla and butter. To prepare it you’ll be heating up your cream, milk, sugar, vanilla and semolina and mix until the ingredients combine and form a cream. 

Tip: Add the semolina slowly to the warm milk and whisk constantly to prevent it from forming lumps. 

Make sure you use some good quality heavy cream. After plenty of experimenting I’ve found that the best custard texture and flavour comes from using a good quality double/heavy (35%+ in fat) cream. This will make your custard filling silky smooth and will taste simply divine!

The second mixture are the eggs beaten with sugar. It is important to whisk the eggs until foamy, glossy and having formed soft peaks. This could take about 4-5 minutes using an electric stand or hand mixer. It is done when you lift your whisk and the mixture is holding its shape but is still soft in texture. 

Tip: You could also use a hand whisker if you don’t have an electric mixer, but it could take a bit longer. Make sure you keep your mixer bone dry.

The egg mixture is then folded in the semolina mixture with light movements so that it gives the custard volume and becomes more fluffy.

Using a spatula add some of the egg-sugar mixture in the custard mixture and fold with light circular movements from the bottom up. Gradually add all the egg mixture and fold. Set aside to cool down.

Tip: Make sure the semolina mixture is cool enough (under 50C/120F) when folding in your eggs so they don’t scramble.

How to prepare the Greek Galaktoboureko with Kataifi Syrup 

No Galaktoboureko is complete without some delicious syrup! You can experiment with different flavourings, but my favourite are cinnamon and lemon, which I find make it taste incredibly fresh and smell absolutely divine! 

To prepare the syrup simply pour all the ingredients besides the honey in a small pot and bring it to the boil. Let it boil until all of the sugar has fully dissolved. Remove it from the heat, add the honey, stir and let it sit until it fully cools down. You’ll need your syrup to be at room temperature when the Galakroboureko with kataifi comes out of the oven so make sure you make your syrup first!

Similar recipes to try

If you love a traditional syrupy greek desert, the below recipes are made for you! Enjoy!

• Baklava Cheesecake
• Chocolate Baklava
• Traditional Greek Baklava Recipe with Walnuts and Honey
• Greek baklava rolls recipe (Saragli)
• Chocolate Souffle in Baklava Pouches recipe
• Galaktoboureko with Kataifi (Greek Custard and shredded phyllo pie)
• Homemade Kataifi recipe
• Greek Ekmek Kataifi recipe (Custard and whipped cream pastry with syrup)
• Greek Yogurt Cake Soaked in Syrup Recipe (Yiaourtopita)
• Karidopita/Karithopita recipe (Greek Walnut Cake with Syrup)
• Greek Ravani / Revani recipe (Coconut cake with syrup)
• Traditional Greek Galaktoboureko recipe (Greek Custard Pie with Syrup)
• Loukoumades recipe (Greek Donuts with Honey and Walnuts)
• Orange cake with syrup – Portokalopita
• Samali – Semolina cake with mastic syrup 

Greek Galaktoboureko with Kataifi (Custard and shredded phyllo pie)

(85 votes, average: 4.72 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 30 min
• Cook Time: 90 min
• Total Time: 2 hours
• Yield: 15-16 pieces
• Category: Dessert
• Method: Baked
• Cuisine: Greek

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Description

A mouthwatering variation of the traditional Greek galaktoboureko with kataifi dough (shredded phyllo dough)! Golden crispy kataifi dough wrapped around fluffy aromatic semolina custard and bathed in syrup.. Well one couldn’t ask for more!

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Ingredients

Base Ingredients

• 500g kataifi dough (18 oz.)
• 250g butter (9 oz.)

For the Syrup

• 450g water (16 ounces)
• 780g sugar (28 ounces)
• peel of 1 lemon
• a cinnamon stick
• 10 drops of lemon juice
• 100g honey (3 ounces)

For the Custard

• 160g finely ground (thin) semolina (6 oz.)
• 220g sugar (7.5 oz.)
• 500g milk (17.6 oz.)
• 4 eggs
• 70g butter (2.5 oz.)
• 500g double (heavy) cream (17.6 oz)
• 1 tsp vanilla extract
• a pinch of salt

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Instructions

Prepare the syrup

1. To make this Galaktoboureko with Kataifi recipe, start by preparing the syrup. Into a small pot add the sugar, the water and lemon peel, cinammon stick and lemon juice and bring to the boil. Let it boil until the sugar has dissolved.
2. Remove the pan from the stove, add the honey and stir. Leave the syrup aside to cool completely.

Prepare the custard

1. To prepare your custard for this Galaktoboureko with Kataifi, pour into a saucepan the milk, the cream and half the sugar, and bring to the boil, making sure that you don’t whisk the mixture as the sugar at the bottom of the pan protects the milk from burning.
2. As soon as it comes to the boil and heats up, gradually add the semolina and the vanilla extract, whilst whisking. Turn the heat down to medium heat and whisk constantly until the mixture becomes creamy.
3. Remove the pan from the stove, add the butter and a pinch of salt and fold. Let it cool down while you are preparing your meringue. Just remember to whisk it once in a while so it doesn’t form a skin on top.
4. Place the eggs and the rest of the sugar in a mixing bowl. Use an electric mixer or electric hand whisk to whisk the eggs and sugar until the mixture is very fluffy and foamy and forms soft peaks. If using a mixer, set it to high speed and whisk for about 5 minutes.
5. Now fold together the two mixtures, from step 3 and step 4. With a spatula add 1/4 the egg-sugar mixture in the custard mixture and blend with a light circular motion from the bottom up. Gradually add all the mixture and fold. Set aside to cool.

Assemble the Galaktoboureko

1. For this Galaktoboureko Kataifi recipe, you need a large baking pan, approx. 25x30cm (or round 28cm diameter) / 10 x 12 inch.
2. Melt the butter (low heat) and butter the bottom and sides of the baking pan.
3. Untangle the kataifi using your hands, making sure that there are no knots and spread the kataifi apart, so that there are no tangles. This process should take about 4 minutes.
4. Add a bit more than half of the kataifi on the bottom of the baking pan.
5. Using your brush, sprinkle thoroughly the Kataifi with half of the melted butter. Make sure not to touch the dough with the brush.
6. Tip in the custard, smoothing the surface with a spatula
7. Cover the custard with the remaining kataifi. Press it down lightly and shape it. Use your pastry brush to help you turn the Kataifi dough towards the outer edges and bottom of the pan to seal the galaktoboureko with kataifi.
8. Drizzle the remaining melted butter on top.

Bake the Galaktoboureko 

1. Preheat the oven to 160C/ 320F.
2. Bake for approximately 90 minutes, until golden and crispy. If you see it browning to quickly cover it with some aluminium foil.
3. As soon as the Galaktoboureko is ready, slowly ladle the cold syrup over the pastry. The kataifi galaktoboureko needs to be hot and the syrup cool.
4. Once the syrup is fully absorbed and the kataifi galaktoboureko is cool to the touch it is ready to serve. This should take about 1-1 1/2 hours! Enjoy!

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Keywords: galaktoboureko with kataifi

The post Galaktoboureko with Kataifi (Greek Custard and shredded phyllo pie) appeared first on My Greek Dish.

Spanakopita recipe – What is spanakopita made of?

To prepare an authentic spanakopita recipe, feta cheese is crumbled and mixed with spinach into a herby spinach-feta mixture and then wrapped or layered in phyllo (filo) pastry, brushed with melted butter or olive oil and baked until golden and crispy perfection.. Simply delicious!

In the spinach-feta filling we use onions, dill, spring onions and eggs. The eggs hold the mixture together and help achieve the right texture for the spanakopita filling.

Spanakopita is a very popular dish in Greece, that comes into a variety of shapes and sizes. It can be made either in large pan and cut into individual portions (pan-sized spanakopita) or rolled into individual triangular servings (spanakopitakia).

The main ingredient you will need to make this spanakopita recipe is of course spinach. Most spanakopita recipes also use feta cheese which is a favourite ingredient in all types of dishes in Greece, be it fried, baked or used for stuffing until nicely softened and slightly melty.

Tip: A mature feta cheese gives this traditional spanakopita recipe a bold and salty flavour, so be careful to just a little salt in the seasoning!

Traditional Greek Spanakopita recipe – Make your own Homemade phyllo!

When in Greece, making a traditional spanakopita recipe requires using either homemade phyllo dough or commercial ‘village’ dough (xoriatiko phyllo), which is a little bit thicker than the usually paper thin phyllo and gives a more rustic touch.

As ‘village dough’ is a little bit difficult to find, you can make this traditional spanakopita recipe using either commercial phyllo dough, or, if you are feeling adventurous enough, make your own homemade phyllo! Roll each sheet of dough with passion for good food and it will truly reward you with a crispy, flaky and delicious crust on your traditional Greek spinach pie!

So go ahead, give this super easy and delicious spanakopita recipe a try and amaze your friends and family with its crispy and tangy flavour. Enjoy!

More delicious Greek Pies!

If you love a traditional Greek pie, the below recipes are made for you! 

1. Greek Meat Pie (Kreatopita)
2. Greek Chicken Pie Recipe (Kotopita)
3. Traditional Greek Leek Pie Recipe (Prasopita)
4. Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek Spinach Triangles)
5. Greek Feta Cheese Pies Recipe (Tiropitakia)
6. Spiral-Shaped Greek Cheese Pie Recipe (Kichi Kozanis)
7. Traditional Zucchini Pie Recipe With Feta Cheese (Greek Kolokithopita)
8. Traditional Tiropita Recipe (Greek Cheese Pie With Feta)
9. Delicious Little Cheese Pies! (Pitarakia Milou)

Spanakopita recipe (Authentic Greek spinach pie)

(672 votes, average: 4.62 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 30 min
• Cook Time: 60 min
• Total Time: 1 hour 30 minutes
• Yield: 8
• Category: Sides
• Method: Baked
• Cuisine: Greek

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Description

The traditional Greek spanakopita recipe (spinach pie) with crispy phyllo and juicy spinach stuffing! Discover how to make it to perfection just like yiayia

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Ingredients

For the filling

• 2 red onions, halved and sliced
• 1 spring onion, finely chopped (optional)
• 2 cloves of garlic, crushed
• 500g spinach, washed and roughly chopped (18 ounces)
• a pinch of grated nutmeg
• 200g feta cheese, crumbled (7 ounces)
• 2 eggs, beaten
• 1–2 tbsps fresh dill, chopped (optional)
• butter
• salt and pepper to taste

For the phyllo dough

• 300g all-purpose flour (10.5 ounces)
• 5 tbsps olive oil
• 1 tbsp red wine vinegar
• 1 tsp salt
• 130–150g water (1/2– 3/4 of a cup)

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Instructions

1. To prepare this spanakopita recipe start by making the phyllo dough first. (For step by step instructions Homemade phyllo dough). Alternatively use commercial phyllo dough.
2. When done, heat the oven to 200C/fan 180C/gas 6.
3. To prepare the filling for this spanakopita recipe, sauté the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs, spring onion and season.
4. For this spanakopita recipe you will need a non stick baking pan, about 25cm. Put the first sheet of filo in the pan and sprinkle with olive oil, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and sprinkling with olive oil. Use 2-3 phyllo sheets, depending on how thick your phyllo is. Tip in the filling of the spanakopita and fold over the excess pastry to cover. If you like to prepare a larger pan of spanakopita for a big crowd, double the ingredients for the filling and use a 25*35 cm baking dish. Layer the 2-3 phyllo sheets to form the bottom of the spanakopita, tip in the filling and top with 2-3 more phyllo sheets.
5. Brush the top of the spanakopita with olive oil and scar with a sharp knife. Bake in preheated oven for about 60 minutes until the phyllo is crisp and golden.
6. Leave the spanakopita cool down for 10-15 minutes before cutting into pieces. Serve the spanakopita with Greek salad. Enjoy!

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Nutrition

• Serving Size: 1 piece
• Calories: 337kcal
• Sugar: 2.7g
• Sodium: 880.4mg
• Fat: 17.4g
• Saturated Fat: 6.5g
• Unsaturated Fat: 9.9g
• Trans Fat: 0g
• Carbohydrates: 35.1g
• Fiber: 3g
• Protein: 11.2g
• Cholesterol: 72.6mg

Keywords: Authentic Spanakopita recipe, Homemade Phyllo dough , Spanakotiropita, Greek spinach pie

The post Spanakopita recipe with homemade phyllo (Authentic Greek spinach pie) appeared first on My Greek Dish.

Flaounes are usually prepared over the Easter holidays with the whole preparation routine being a large family affair but as I absolutely love the texture and delicate flavours of this little treat, I always end up preparing them all year round! So I have put together my very best Flaouna recipe for you to try this delicious dish!

All the secrets for the best traditional flaouna recipe

Preparing Flaounas can be quite an affair with the whole family gathered around and helping with the preparation! Over Easter, Cypriot families usually make very large quantities of this delicious flaouna recipe, hence the kitchen resembles more a production line with the adults preparing the mixtures for the flaouna and the kids doing all the assembly before taking them to the local bakery to have them cooked.

In order to make the process a little less involved I have scaled down the quantities for this recipe so you can give it a try without having to buy a new oven!

Preparing this traditional Flaouna recipe is relatively simple – but there are a couple of points to look out for. Firstly make sure you prepare your filling from the day before and let it rest in the fridge. This will allow your flaouna recipe filling to soak in all the delicious spices giving them their distinctive flavour.

The second point to note is not to overwork the flaouna dough as you do not want the gluten to develop and become bread-like.

And finally its all about getting the original flaouna ingredients – mahlab, mastic and the delicious flaouna recipe cheese, all of which you can find at your local Greek/Cypriot deli or online. Amazon stocks both mastic and mahlab and if you can’t find the cheese you can substitute with some grated plain haloumi and mild yellow cheese, like cheddar.

And don’t forget – the sesame seeds are always sprinkled on the outside! So go ahead, give this delicious recipe a try and don’t forget to post your comments and feedback below!

Traditional Cypriot Flaouna Recipe (Flaounes)

(701 votes, average: 4.84 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 60 min
• Cook Time: 45 min
• Total Time: 1 hour 45 minutes
• Yield: 12 pieces
• Category: Dessert
• Method: Baked
• Cuisine: Cypriot

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Description

A traditional Cypriot Flaouna recipe, for you to prepare this delicious treat to perfection! Discover all the secrets behind the perfect flaouna, sweet savoury and infused with the delicious aromas of mahlab and mastic!

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Ingredients

For the Flauna Dough

• 500g plain flour
• 2 eggs
• 1 tsp baking powder
• 1 teaspoon Mahlab ground to a fine powder
• 1 teaspoon Mastic ground to a fine powder
• 1 teaspoon of sugar
• 125g butter, melted
• 1 sachet easy bake yeast
• a pinch of salt
• A dash of warm milk for kneading (about 80ml)
• 60ml warm water

For the filling and glazing

• 500g Flaounas cheese or alternatively 250g haloumi and 250g mild cheddar
• 1/4 cup semolina
• 2 eggs
• 1 tsp baking powder
• 1 tsp mahlab
• 1 tsp mastic
• 1 tsp chopped fresh mint
• 120g raisins
• 1 egg, whisked (for the glazing)
• 1/2 cups sesame seeds (for the glazing)

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Instructions

1. In order to have the best texture for your flaouna, it is best to prepare the filling from the night before or at least 4-5 hours before baking. This would allow the cheese filling to dry out and be able to absorb more of the “moisture” from the liquid flaouna ingredients.
2. Start off by grating the cheese as fine as you possibly can. Add the beaten eggs, the raisins, the mint, the mastic, mahlab and the semolina and mix thoroughly. Cover it with a cloth and place in the fridge overnight or for at least 4-5 hours before baking.
3. Next off start preparing the dough. The dough is more like a shortbread and not very bread-y hence be careful not to overwork the dough as your flaouna will be a bit doughy. In a large bowl sift the flour, add the salt, baking powder, the mahlab, mastic and mix thoroughly.
4. Add the liquid ingredients to your flaouna recipe mixture which are the butter and eggs and gently mix the flaouna dough with your fingers. Dissolve the yeast in the warm water with the sugar, pour into the dough and then add the warm milk. Be careful for your water and milk to be only lukewarm and not hot as they will kill your yeast!
5. Continue kneading the dough for a few minutes until the texture is firm but not bread-like. If the dough is too wet add a little more flour but be careful not to overdo it as you don’t want the flaouna to have a bread-y texture. Cover the dough mix with some cling film and let it rise for 1-2 hours or until it has almost doubled in size.
6. Now its time to start assembling your flaouna! Get the filling mixture out of the fridge and add the remaining mixture ingredients. Mix thoroughly and set it aside. Pour the flaouna dough out of the bowl and roll out in thin sheets. Cut into 12 by 12 cm rectangles, about 5 inches in each dimension. Sprinkle the sesame seeds on a small plate with approximately the same size as the flaouna dough rectangles
7. Glaze the outer side of the flaouna dough with the whisked eggs and press it down on the sesame seeds. That will ensure that the seeds are firmly embedded in the dough. Grab a handful of the cheese filling and form a ball. Place in the centre of the dough (sesame seeds facing outwards), glaze the edges with a little more whisked egg and fold, pinching the corners together to form the flaouna shape.
8. Once all your flaouna are shaped, place them on a baking tray lined with grease proof paper, let them rise for about 30-45 minutes and then bake in a pre-heated oven at 200C for about 40 minutes, or until golden brown.

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Nutrition

• Serving Size: 1 piece
• Calories: 529kcal
• Sugar: 9.9g
• Sodium: 508.8mg
• Fat: 28.4g
• Saturated Fat: 14.6g
• Unsaturated Fat: 11.2g
• Trans Fat: 0g
• Carbohydrates: 50.4g
• Fiber: 2.7g
• Protein: 19.3g
• Cholesterol: 139.5mg

Keywords: Cypriot Flaouna Recipe, Flaounes with Cheese

The post Traditional Cypriot Flaouna Recipe (Flaounes) appeared first on My Greek Dish.

So go ahead, read on to discover how to make them to perfection with my delicious recipe, tips and tricks and step by step photos!

What is Mini Spanakopita?

Spanakopita (Greek spinach feta phyllo pie) is commonly prepared in a large pan and then cut into individual portions. This spanakopitakia recipe is a variation of the traditional Greek spanakopita recipe, served as individual mini triangles. The itemised portions are far more versatile – they are the perfect finger food that is perfect to serve on a platter and also fits in your kids’ lunch box!

• Perfect finger food: Smaller sizes mean you can add to a lunch box or they work great as party food
• Vegetarian: This recipe is great for vegetarians or when you want to cut back on the meat!

What you’ll need to make Greek Spinach Triangles the traditional way

If you haven’t tried Greek spanakopita triangles before, then you are certainly missing out! Why? Because they are crispy, juicy and stuffed with a herby, tangy spinach-feta mixture! These mini spanakopita triangles are like no other vegetarian pie you’ve ever tried before!

• Spinach: The main ingredient you’ll need to make this spanakopita triangles recipe is -what else- spinach. Fresh works best but you can also use frozen. Just make sure to defrost it in the microwave or in your hob before adding into the pan
• Filling: Spinach is the key ingredient but not the only thing in these triangles. There’s garlic, cheese, eggs, nutmeg, spring onion in it as well as some butter to cook the ingredients with
• Fresh herbs: You can play around with fresh herbs in the mixture but my favorite is fresh dill.
• Phyllo dough: You’ll want ten sheets for this recipe, either store-bought or homemade.

Key Preparation Steps and Tips

My spanakopitakia recipe is super simple with just a few steps involved:

1. Prepare the filling
2. Prepare the dough and shape them
3. Bake the spinach pie triangles

Tip: If you’re a beginner with phyllo, check out some helpful handling tips before start preparing this spanakopita triangles recipe.

Prepare the spinach filling

To make this spanakopita triangles recipe, start by preparing the filling. Sauté the onions in a large knob of butter or olive oil until soft and golden brown.

Add the garlic and cook for a couple of minutes longer. Stir in the spinach one portion at a time and allow it to wilt before adding more.

Remove from the heat and set aside to cool for a few minutes. Tip into a mixing bowl, taking care not to add much of the spinach liquid – you don’t want your spanakopita triangles to get mushy!

Finally, add the feta cheese, eggs, nutmeg and spring onion in the bowl, then season. This is where you can add the fresh herbs you chose as well.

Prepare the phyllo dough and shape the spanakopitakia

Once your filling is ready, its time to start preparing the phyllo dough. Start by placing one sheet of phyllo on a work surface and brush it with melted butter or olive oil using a cooking brush. Spread another sheet of phyllo dough over the top and drizzle with some more butter.

Cut the phyllo into 3-4 “lanes”, depending on whether you want the spanakopita triangles to be small or larger. At the end of each lane, add one tablespoon of filling.

Fold one corner to create a triangle and fold the triangle again onto itself until the entire piece of phyllo is used. Continue with the other phyllo sheets and filling.

Bake your spinach pie triangles

Once you’re done shaping your spanakopitakia, get your baking tray out and brush generously with some melted butter. Layer the spanakopitakia on your baking tray and then brush them with some melted butter on top.

Finally its time to bake them! Preheat your oven to 180C/350F and bake for 25-30 minutes until golden and crisp!

How do you make your own phyllo pastry?

To prepare this spanakopita triangles recipe you could use either commercial phyllo dough or, if you are feeling adventurous, give a more rustic touch with your own homemade phyllo dough with my homemade phyllo for beginners recipe. Whichever you end up using, there is one thing for sure! That they will reward you with a crispy, flaky and simply delicious crust!

So go ahead, prepare these mini spanakopita triangles and you will surely agree that there is nothing better than the smell of a freshly baked, hot from the oven, homemade pie!

Variations

Spinach, feta, and phyllo dough are the typical spanakopita ingredients. However, if you don’t have all of them on hand, there are alternatives.

Ricotta cheese is a popular substitute for feta cheese. Ricotta, even though it is sweeter than feta, crumbles similarly. To achieve a salty-sweet taste, use a balance of equal parts feta and ricotta.

For a puffier, more buttery crust, try using pastry puff instead of phyllo dough. Cut the pastry puff into triangle shapes. Spoon the spinach and cheese mixture between two layers of pastry puff and press down the edges with a fork. Instead of olive oil, brush with an egg wash.

Making ahead of time and storing

Spanakopita that has been baked may be kept at room temperature for up to six hours before serving. They could also be refrigerated but they will loose some of that crispiness that I love.

If you want to make them in advance, there are two ways you can do that:

1. Prepare the filling in advance and keep it refrigerated for up to a day. Then shape and bake on the day
2. Prepare them up to the point of baking and freeze them. To make sure they don’t stick to each other when frozen, I add the triangles to a baking tray with parchment paper and put them in the freezer for about 30 minutes uncovered. This firms them up as the liquids turn into ice. Then remove them from the freezer and place them in a large airtight container, layer by layer. In between the layers, use pieces of parchment paper to prevent them from sticking together. Then pop them in the freezer, where they will last for up to 1-2 months.

If you have chosen to freeze them, you don’t need to defrost them before baking. Simply remove your spanakopitakia from the freezer, place them on a large baking tray and bake in a preheated oven (180C/350F) for 30-40 minutes.

Serving suggestions

Serve these delicious traditional Greek spanakopita triangles as a great starter together with a Greek feta salad aside.

More delicious Greek Pies and Spinach Recipes!

If you love a traditional Greek pie, the below recipes are made for you! 

1. Greek Spinach and Rice recipe (Spanakorizo)
2. Greek Meat Pie (Kreatopita)
3. Greek Chicken Pie Recipe (Kotopita)
4. Traditional Greek Leek Pie Recipe (Prasopita)
5. Spanakopita Recipe With Homemade Phyllo (Authentic Greek Spinach Pie)
6. Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek Spinach Triangles)
7. Greek Feta Cheese Pies Recipe (Tiropitakia)
8. Spiral-Shaped Greek Cheese Pie Recipe (Kichi Kozanis)
9. Traditional Zucchini Pie Recipe With Feta Cheese (Greek Kolokithopita)
10. Traditional Tiropita Recipe (Greek Cheese Pie With Feta)
11. Delicious Little Cheese Pies! (Pitarakia Milou)

So go ahead, prepare these mini spanakopita triangles and you will surely agree that there is nothing better than the smell of a freshly baked, hot from the oven, homemade pie!

Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek spinach triangles)

(754 votes, average: 4.66 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 minutes
• Yield: 18 pieces
• Category: Appetizer
• Method: Baked
• Cuisine: Greek

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Description

A super versatile, traditional Greek spanakopita triangles recipe (spanakopitakia)! These little treats are perfect for every time of the day as delicious starter, mid-day snack or light dinner! Discover how to make them to perfection with this traditional recipe.

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Ingredients

• 10 sheets of phyllo dough
• 500g spinach, washed and roughly chopped (18 ounces)
• 2 red onions, finely chopped
• 1 spring onion, finely chopped (optional)
• 2 cloves of garlic, crushed
• 2 eggs, beaten
• 200g feta cheese, crumbled (7 ounces)
• a pinch of grated nutmeg
• 1–2 tbsps fresh dill, chopped (optional)
• some melted butter or olive oil for brushing
• salt and pepper to taste

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  Greek Feta Cheese Pies Recipe…

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  Traditional Zucchini pie recipe…

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Instructions

1. If you’re a beginner with phyllo, check out some helpful handling tips before start preparing this spanakopita triangles recipe.
2. To prepare this spanakopita triangles recipe start by making the filling first. Sauté the onions in a large knob of butter or olive oil until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted.
3. Let the mixture cool down for a while and then tip into a bowl, leaving behind any excess liquid from the spinach (you don’t want your spanakopita triangles to become mushy). Mix in the feta cheese, eggs, nutmeg, spring onion and season. At this point you can add some chopped fresh herbs if you like; some fresh dill will surely lift the flavour. This will be the filling of the spanakopita triangles.
4. Preheat the oven to 180C and start shaping your spanakopita triangles.
5. Spread one sheet of the phyllo dough on the kitchen counter and with a cooking brush drizzle with some melted butter or olive oil. Spread one more sheet on top and drizzle with some more butter.
6. Cut the phyllo sheets in 3-4 lanes (depending on if you like the spanakopita triangles to be small or larger). At the end of each lane add one tablespoon of the filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest phyllo sheets and filling.
7. Oil the bottom of a large baking tray, place the spanakopita triangles and brush them with some melted butter on top. Bake in preheated oven at 180C for 25-30 minutes, until golden and crispy.
8. Serve these delicious traditional Greek spanakopita triangles as a great starter with a Greek feta salad aside. Enjoy!

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Nutrition

• Serving Size: 1 triangle
• Calories: 90kcal
• Sugar: 1.2g
• Sodium: 315.9mg
• Fat: 4.7g
• Saturated Fat: 2.6g
• Unsaturated Fat: 1.8g
• Trans Fat: 0g
• Carbohydrates: 8.4g
• Fiber: 1.1g
• Protein: 3.9g
• Cholesterol: 30.2mg

Keywords: Spanakopita triangles, Spanakopitakia recipe, Mini Spanakopita parcels, Greek Spinach and Feta triangles

The post Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek spinach triangles) appeared first on My Greek Dish.