Tuesday, December 4, 2012

Spinach and Blue Cheese Filo Triangles (Spanakopita) Recipe

 Spinach and blue cheese filo triangles

This is a slight variation of spanakopita. Spanakopita is generally made with feta cheese. I substituted with blue cheese. I think both feta and blue cheese work well with spinach, but blue cheese is what I had in the refrigerator when I made this.

Making these spinach and blue cheese filo triangles is simple but you need gentle hands. Filo is quite delicate to work with, it can tear quite easily if it is dry or not defrosted properly, in case you are using frozen pastry. Other than that, it is as simple as gift wrapping. Here's a word of wisdom! You can wrap the present or spinach mixture as neatly as possible but ultimately it is the contents that count. So wrap your presents neatly but don't put too much effort into it. And wrap that spinach mixture neatly as well but don't overdo it.

To prevent filo pastry from getting dry, cover with damp cloth. Damp cloth will not stick to the pastry.

200 grams frozen spinach, defrosted
200 grams blue cheese
1 onion, diced
1 clove garlic, crushed
1 tablespoon oil
Salt, pepper and chili powder to taste
Melted butter
Filo pastry

  1. Heat oven to 190°C/375°F
  2. Heat oil over medium heat. Add onion and garlic and cook until onion has become tender.
  3. Drain the water from the spinach. Add spinach, blue cheese, salt, pepper and chili powder to the onions and mix well. Let it cool
  4. Place unrolled filo pastry sheets on a flat surface. Brush one sheet with melted butter and then cut the filo pastry into strips about 10-12 cm wide
  5. Place another filo pastry on top of the buttered filo pastry.
  6. Place a generous amount of the spinach mixture on one side. Fold one end over so it forms a triangle (see picture above)
  7. Continue folding until you reach the end
  8. Brush the pastry triangles with butter, place on baking tray and bake until golden brown and delicious, about 30-40 minutes.

 Spinach and blue cheese filo triangles


  1. It looks irresistible! I like the step-by-step photos too! (I'm sure I would fail the first time at least; I'm clumsy with such things...). I often use brick (Tunisian thin pastry, almost as thin as filo), but never filo. And I have never tasted spanakopita. Time to change this.

  2. I am sure with your skills it will not fail.
    I have never heard of brick, interesting name. And I have never tasted spanakopita either:)


Related Posts Plugin for WordPress, Blogger...