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–+ servings

Spanakotyropitakia

Crispy filo triangles filled with spinach and vegan feta, perfect as a starter, part of a mezze spread or for a generous aperitif.
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Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Course Appetizers
Cuisine Mediterranean
Servings 15 pieces

Ingredients
  

For the filling

  • 500 g fresh spinach (or 250 g frozen spinach, thawed and well drained)
  • 400 g Vegan Feta 2.0 (recipe here)
  • 1 medium onion finely chopped
  • 2 garlic cloves finely minced
  • 2 to 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh or dried dill (or to taste)
  • Freshly ground black pepper
  • Salt (only if needed after tasting)

For assembling

  • 10 to 12 sheets of filo pastry about 250 to 300 g, thawed if frozen
  • 100 to 150 ml olive oil for brushing the sheets
  • Sesame seeds or nigella seeds (optional, for sprinkling)

Instructions
 

Preparing the filling:

  • Prepare the spinach: if using fresh spinach, wash thoroughly, drain well and roughly chop. If using frozen spinach, let it thaw completely, then squeeze it firmly in your hands or in a clean tea towel to remove as much water as possible.
  • Sauté the onion and garlic: in a large frying pan, heat 2 to 3 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 5 to 7 minutes, until soft and lightly golden. Add the minced garlic and cook for 1 more minute, stirring.
  • Cook and dry the spinach: add the spinach to the pan and cook, stirring regularly, until it has wilted down and most of the released liquid has evaporated.
  • Season: off the heat, add the lemon juice, dill and black pepper. Taste before adding any salt, as the feta will already bring a good amount of saltiness. Add a pinch of salt only if necessary.
  • Add the vegan feta: let the mixture cool slightly, then fold in the crumbled vegan feta. Mix gently until you get a homogeneous filling, without over-mashing the feta so it keeps some texture.

Assembling and baking the triangles:

  • Prepare the oven and filo: preheat the oven to 180 °C (fan if possible) and line a large baking tray with baking paper. Take the filo sheets out of their packaging and cover them with a slightly damp tea towel to prevent them from drying out while you work.
  • Cut the filo strips: stack the filo sheets on the work surface and cut them into 3 equal strips lengthwise. You will get 3 piles of strips. Immediately place two of the piles back under the damp towel so they stay supple.
  • Prepare a double strip: take one strip of filo, lightly brush it with olive oil using a pastry brush, then place a second strip on top to reinforce it.
  • Shape the triangles: place a heaped tablespoon of filling at one end of the strip, near the bottom edge. Fold one corner of the pastry over the filling to form a triangle, then keep folding upwards, alternating left and right like a little flag, all the way to the end of the strip (see the folding diagram above). Place the triangle on the baking tray, seam side down. Repeat with the remaining strips and filling.
  • Brush and sprinkle: brush the tops of the triangles with a little olive oil, then, if you like, sprinkle with sesame or nigella seeds.
  • Bake: bake for 18 to 22 minutes, until the triangles are nicely golden and crisp; keep an eye on them towards the end of the baking time, as filo browns quickly.
  • Serve: let the Spanakotyropitakia rest for a few minutes before serving so you don’t burn yourself, then enjoy them warm as a starter, as part of a mezze, or with a fresh salad.
  • (With 10 to 12 sheets of filo, you will usually get around 15 to 18 triangles, depending on the width of the strips and how much filling you use for each one.)
Keyword Feta
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A recipe proposed by Maison Marmite