Spinach Pie Triangles

Spanakopitakia

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Preparation info

  • Serves:

    8

    • Difficulty

      Medium

    • Ready in

      1 hr 30

Appears in

My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes

My Big Fat Greek Cookbook

By Christos Sourligas and Evdokia Antginas

Published 2019

  • About

Enjoy spanakopitakia (baby cousins of the spinach pie) on the go as a mid-morning or midday snack. Combine it with any Greek dip—tzatziki, skordalia, tarama, tirokafteri or melitzanosalata—for a colorful rainbow of delights.

Ingredients

For the filling

  • 10 ounces (284 grams) spinach
  • 10 scallion shoots

Method

Directions

  1. Bring a large stockpot of water to a hard boil.
  2. Wash the spinach, scallions, and dill. Do not cut the spinach. Chop the scallions into ⅓-inch bits. Rinse the feta through a strainer to wash off the brine and set aside.
  3. Toss the scallions and dill into the boiling pot of water. Boil for 2 minutes before adding in the spinach. Stir