Little pies for Pi day. These delectable crispy morsels are fun to make and impressive to serve!
Spanakopita (Spinach Triangles or Pie) makes 15 triangles
1 T. Olive oil
10 ounces frozen spinach, thawed and squeezed to get the liquid out
2-3 scallions, white and green parts, finely chopped
Salt and freshly ground black pepper
1/3 cup feta cheese, crumbled
1 egg, lightly beaten
½ cup butter, melted
¼ pound filo pastry sheets
1. Heat the oil in a large sauté pan, add the scallions and sauté until soft. Then add the spinach and stir just until it’s warmed through, tossing with tongs, about 2 minutes.
2. Remove everything from the pan and put in a bowl. Season with salt and pepper.
4. Using a wooden spoon stir the feta and the beaten egg and blend with the cooled spinach mixture. Divide the mix into 15 piles.
5. Preheat the oven to 375 degrees F.
6. On low heat, melt the butter in a small saucepan.
7. Unroll the filo dough on a flat surface and keep it covered with a paper towel first and then a damp towel so it doesn't dry out and become brittle. Take out one sheet and lay it on your counter. With a pastry brush, brush the fillo with the melted butter. Using a sharp knife cut the filo into 3” by 11” strips, and proceed quickly so it does not dry out.
7. Place one pile of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet.
8. Bake for 15 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)