Spanakopita Triangles – Recipe from Yummiest Food Cookbook (2024)

FAQs

How long do you cook frozen spanakopita triangles? ›

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. Bake for 30 minutes, or until deeply-golden brown.

*I like to bake half of the Spanakopita and freeze the other half. 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. When you're ready to cook them, continue with step 10. No need to defrost before baking.

Store in the refrigerator in an airtight container. Reheat slices on a cookie sheet in the oven at 350 degrees for 10 -13 minutes, or until heated through. Freeze baked Spanakopita in a freezer-safe dish for up to 2 months.

Take the bottom right corner of the Filo Pastry strip and fold it diagonally towards the opposite side of the strip to form a triangle. Then take the bottom left corner of the strip and fold diagonally towards the opposite side. Continue folding in the same way to ensure you keep a triangular shape.

Why is my spanakopita soggy? The main two reason for soggy spanakopita is the spinach or the ricotta cheese. Spinach must be well wilted.

Reheat at 400 degrees for 5-7 minutes, until warmed through. Meal prep/Make-ahead: 2 options for prepping these spanakopita triangles in advance, depending on how much time you have to prep ahead: 20-minute meal prep: Follow Steps 1-2 of Recipe Directions to prep the spanakopita filling.

How to Store Spanakopita. Store leftover spanakopita in an airtight container in the fridge for up to three days. Reheat in the oven until heated through.

- Already cooked spanakopita will keep well if properly storied in the fridge for 2 to 3 evenings.

Spanakopita is a Greek spinach pie typically containing cheese such as feta and/or ricotta. Our version is low in calories while high in fibre, iron and calcium. It's also diabetes-friendly and suitable for vegetarians.

The best side dishes to serve with Spanakopita are Greek salad, Tzatziki, hummus, Greek yogurt, cheese dip, southwest salad dressing, falafel, roasted vegetables, lemon roasted potatoes, Greek rice, Mediterranean quinoa salad, and orzo salad.

Do you have to butter each layer of phyllo? ›

To get that flaky effect, you need to brush some sort of fat between each layer of dough. Usually I use unsalted butter, which gives the finished product a beautiful golden color. For those who don't want to use dairy, you can substitute extra-virgin olive oil for the butter.

Typically, phyllo dishes should have a finished thickness of 3 to 10 sheets per layer. (A one-pound box of phyllo contains about 20 sheets.) Tip: Phyllo pastries can often be very brittle when baked. We recommend using a serrated knife to cut the finished dish to prevent all of the filling from squishing out.

PRODUCT FACTS: Approximately 20 – 14″ x 18″ Phyllo Sheets. Keep frozen.

The main differences between puff pastry and phyllo dough are their fat content and preparation. Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is comparatively low-fat. Phyllo dough is mostly flour and water and can dry out easily.