Triangle spinach pies with sundried tomatoes and olives
The famous "spanakopitakia" triangles with the addition of sundried tomatoes which give a special sweeter taste to the classic recipe and they become a great first dish or snack for a Summer evening along with a cold glass of beer
Ingredients (for about 50 pies):
500gr. frozen spinach, well thawed and finely chopped
2 cups of feta cheese, grated
1/2 a cup of mint, finely chopped
1/2 of sundried tomatoes in oil, finely chopped
1/2 cup of Kalamata olives, pitted and finely chopped
4 large eggs, lightly beaten
salt
pepper
500gr. phyllo pastry sheets
1 cup of olive oil
Method:
Squeeze the spinach well with your hands to discard as much liquid as possible.
In a large bowl put together the spinach, the cheese, the tomatoes, the olives, the mint, the eggs, salt and pepper and mix well to blend.
Get one phyllo sheet, brush it with some oil and on top lay another sheet (while keeping the rest of phyllo sheets covered so as not to get dry). Cut the sheets into strips of 6-7cm wide.
Preheat the oven to 190°C.
Put in the bottom end of each strip about 2 tbsp of the filling and roll up loosely into triangles (see other similar recipes in the blog in the catergory "Pies").
Continue in the same way until you have used all the phyllo sheets and all the filling. Place the pies in a well greased oven pan (or laid with baking paper) and put in the oven.
Bake for about 25-30 minutes, until they get nicely coloured.
Serve the pies hot or at room temperature.
Ingredients (for about 50 pies):
500gr. frozen spinach, well thawed and finely chopped
2 cups of feta cheese, grated
1/2 a cup of mint, finely chopped
1/2 of sundried tomatoes in oil, finely chopped
1/2 cup of Kalamata olives, pitted and finely chopped
4 large eggs, lightly beaten
salt
pepper
500gr. phyllo pastry sheets
1 cup of olive oil
Method:
Squeeze the spinach well with your hands to discard as much liquid as possible.
In a large bowl put together the spinach, the cheese, the tomatoes, the olives, the mint, the eggs, salt and pepper and mix well to blend.
Get one phyllo sheet, brush it with some oil and on top lay another sheet (while keeping the rest of phyllo sheets covered so as not to get dry). Cut the sheets into strips of 6-7cm wide.
Preheat the oven to 190°C.
Put in the bottom end of each strip about 2 tbsp of the filling and roll up loosely into triangles (see other similar recipes in the blog in the catergory "Pies").
Continue in the same way until you have used all the phyllo sheets and all the filling. Place the pies in a well greased oven pan (or laid with baking paper) and put in the oven.
Bake for about 25-30 minutes, until they get nicely coloured.
Serve the pies hot or at room temperature.
Amateur Cook Professional Eater
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