SPANAKOPITA TRIANGLES #dinner #food #recipes #appetizers #snack

Greek Spanakopita Triangles or feta and spinach pies, a fabulous starter or solid bite and can be delighted in either warm or cold. Figure out how to overlay the phyllo batter to flawlessness and dazzle every one of your visitors with these impressive nibbles. Brisk and simple to make, these veggie lover chomps are extraordinary for any gathering or festivity. Why not give them a shot Game Day?

Spanakopita is a Greek pie generally produced using spinach, feta cheddar, spring onions and eggs, however different fixings and flavoring can be included too. There is likewise a vegetarian variant which is generally expended during Lent, and it doesn't contain dairy or eggs. My Greek spanakopita triangles make certain to satisfy a group.

I totally love these spinach pies, they are a marvelous nibble at whatever point l feel peckish. They can likewise can be filled in as a brilliant starter for any feast, be it an extravagant supper, a gathering or simply the typical dinner.

They are additionally an impressive afterschool bite to minimal ones, or you can add a couple to the school lunch box, the children will never reject them, not in any case those you despise spinach. Also, let's face it, kids are amusing with anything green, right? We should perceive how to make these chomps.

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Ingredients :

• 5 phyllo pastry sheets
• 250 g cow's cheese (or feta cheese)
• 1 cup frozen spinach, thawned
• 1 egg
• 1 spring onion
• 1/4 tsp ground black pepper
• 1 cup olive oil

Instructions :

1. Break the cow's cheese into big chunks and add them to a bowl. I used Apetina block cheese, which is quite crumbly, so I could just mash it with a fork. Otherwise, just grate the cheese.
2. Next, chop the spinach and spring onion finely and add them to the bowl together with the egg and mix well until combined.
3. Add the salt and pepper and mix again until you have a uniform paste.
4. Lay 1 phyllo sheet on the work surface and brush generously with olive oil.
5. Hold it in half, then using a sharp knife cut it into 4 strips.
6. Place a teaspoon of the spinach mixture right at the end of each strip, then fold it into a tringle.
7. Repeat with the remaining phyllo sheets until all the spinach mixture has been used up.
8. Line a baking tray with non-stick parchment paper and bake the triangles at 180 degrees C until golden and crunchy.

Source : bit.ly/2TMFGW7

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