im not used to working with it, and she insists that i buy fresh, not frozen. Preheat oven to 375 degrees. Sprinkle lightly with water and bake in preheated oven for 45 minutes to 1 hour or until well browned and set. How to Eat & Serve Spanakopita Triangles. I suppose the bake from frozen/thaw before baking depends on the type of crust used? Remove from heat. Gently shake the pan and the spanakopita … Instructions. Top with a second sheet of phyllo; brush with oil. Keep frozen until ready to prepare. If you’re a cheese lover try adding 3/4 cup of parmesan and an extra 1/4 cup of feta to your spanakopita. Would also make a great appetizer for parties. How Do You Fold Spanakopita Triangles? To do this, after step 9, freeze the triangles on the baking sheet for one hour until solid, then place triangles in a zipper bag and freeze for up to four months. So you need to cover the phyllo dough with parchment paper, then a damp kitchen towel on top of that. Continue layering to form a stack of 4 oiled sheets. *I like to bake half of the Spanakopita and freeze the other half. You don't have to defrost —Bake frozen spanakopita in the oven at 350°F for 25 minutes or until golden brown. Making the filling for these pretty pastry packages is really simple. Mix in feta cheese, eggs, salt and pepper. Each piece is small, 2 or 3 pieces makes for a good filling snack when you are hungry. Spanakopita Triangles is a lip-smacking Greek recipe which will enrich your taste buds with its tempting flavours. Spinach and Feta Spanakopita Triangles can be eaten as a snack or an appetizer, hot or cold, on their own or with a bit of a refreshing Cucumber and Yogurt Dip (Tzatziki).. For an extra dimension of flavor try melting the butter in a small pot with a few bay leaves. So ok, maybe TWO THINGS. It’s some kind of dark magic. After the spinach mixture comes together (in less than 10 minutes) you … To bake the frozen spanakopita, preheat the oven to 350F (180C) and put the frozen triangles on a baking sheet, then brush each with butter. The pie can be made into individual portions, as you see in this post, or layered in a baking dish and then cut into squares, kind of like baklava. Then place in an airtight container in the freezer for 2-3 months. Like into crispy shards. Brush one layer with butter and lay a second layer of pastry on top. https://www.epicurious.com/recipes/food/views/spanakopita-107344 The pros: Trader Joe’s Spanakopita has a dozen tasty appetizer sized spinach pies that are read in about 20 minutes. No need to … The world gets closer and closer in so many ways than just internet. Appliances vary. Adjust baking time as needed. 10. Frozen crispy triangles, whether they’re spanakopita or samosas, are a host’s best friend. Make these ahead of time and reheat in the oven at 350°F until warmed through and crispy. Follow the instruction up to step 7. See video below. To freeze your triangles, you need to first make sure your spanakopita are fully cooled. Lay out the pastry and cut it into long strips. id like to make it wednesday night, but am afraid the filo will dry out or something. Tips for frozen Spinach: This Spanakopita triangles recipe calls for A LOT of spinach. As is cools you will add more on with each stroke. Brush lightly with oil using a pastry brush. Cook approximately 10 minutes or until most of the moisture has been absorbed. The ONE THING you need to remember when working with phyllo dough is: BUTTER. Place a tablespoon of the filling at the end of the strip. I am so glad I tried this one-- this one is perfect! Stir the feta and as much beaten egg … But Spanakopita are more generally made with phyllo dough, and Joey's right: no need to thaw before baking. https://www.tasteofhome.com/recipes/spinach-cheese-triangles Place in colander, salt and leave for 10 or so minutes to wilt. To bake the frozen spanakopita, preheat the oven to 350F (180C) and put the frozen triangles on a baking sheet, then brush each with butter. If using fresh spinach - wash, trim the roots and roughly chop. You want to fill your triangles with as much filling as you can without having it spill out. Slowly cook and stir onions until softened. The cons: Probably not the most authentic. https://hildaskitchenblog.com/recipe/easy-spanakopita-recipe ooh, i second melissa–making a pan of spanakopita is immensely easier and less crazy-making. And a damp towel. This recipe makes enough filling for two 9-inch by 12-inch rectangular pans or approximately 100 folded phyllo triangles. 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