Spanakopita Triangles: the tasty, bite-sized appetizer recipe (2024)

FAQs

How long do you cook frozen spanakopita triangles? ›

To bake the frozen spanakopita, preheat the oven to 350F (180C) and put the frozen triangles on a baking sheet, then brush each with butter. Bake for 30 minutes, or until deeply-golden brown.

Preheat oven to 400˚F (200˚C). Place pieces glazed side up on a baking sheet. Do not separate pieces apart. Bake on center rack of oven for 17 to 19 minutes or until golden brown.

Freeze it before baking. It won't lose nearly as much flavor or texture this way, as the dish won't be cooked twice. Just assemble the spanakopita, wrap it in one layer or storage wrap and one layer of aluminum foil, then freeze for up to two months. Thaw in the fridge and cook according to the recipe.

Heat in medium-heated oven until warmed through. You can also portion cooked leftover spanakopita and freeze for a later time. Warm in oven; no need to thaw in advance.

Let's face it, nobody wants to eat a soggy spanakopita. But this doesn't have to be your fate if you follow a few simple tips. Firstly, making sure you squeeze all the excess moisture out of your spinach. This is the case with fresh and frozen spinach.

Spanakopita is a Greek spinach pie typically containing cheese such as feta and/or ricotta. Our version is low in calories while high in fibre, iron and calcium. It's also diabetes-friendly and suitable for vegetarians.

This recipe will store well in the fridge for 2 – 3 days in an airtight container. You can freeze Spanakopita! Just place in an airtight container and it will keep for up to 2 months. You can just pop the Spanakopita in the oven when ready to eat to warm back up, no need to thaw first.

TO REHEAT: preheat oven to 325°. Reheat the spanakopita, uncovered, for 15 minutes. TO REHEAT: Preheat oven to 350°, keep tray of meatballs covered with foil and reheat for 30 minutes.

The best side dishes to serve with Spanakopita are Greek salad, Tzatziki, hummus, Greek yogurt, cheese dip, southwest salad dressing, falafel, roasted vegetables, lemon roasted potatoes, Greek rice, Mediterranean quinoa salad, and orzo salad.

The Spanakopita can be made ahead and left in the refrigerator, covered, for a day, then baked when you're ready. Or you can make it ahead and fully bake it, let it cool completely, and refrigerate. Then when you're ready to serve just reheat in the oven at 350 degrees until warmed through.

How long will spanakopita last in the fridge? ›

Bake in preheated oven for 45 to 60 minutes, until the top is very crispy and nicely browned. Let cool on a rack for 15 minutes before serving; you'll need to cut again, most likely, but it won't mess up the pastry very much. Leftovers keep for 1 week in the fridge (and could also be frozen).

Frozen spinach also works well in dips, quiche, and pasta dishes. It brings flavorful nutrition to homemade egg rolls, meatballs, and marinara sauce. If you know you'll use your frozen spinach within six months, you can freeze it without blanching. This method yields more of a slimy product upon thawing.

It is possible to cook with spinach directly from frozen, rather than defrosting it first, but this only works for certain dishes. Bruning says you can use frozen spinach in applications, like adding it into soup, but she notes that this may lead to uneven cooking.

While cooking times may vary depending on the amount of spinach you're preparing, it generally takes four to six minutes of cooking to properly defrost and heat up a package of frozen spinach on the stove. Once all of the leaves are heated through, remove the spinach from the pan and place it on a serving platter.

Cook from frozen. Place on a baking tray and oven cook for approximately 15 minutes, in a pre-heated oven at 190°C/375°F/Gas Mark 5 until pastry is golden and cooked throughout.

Does filo pastry need to be at room temperature before using? Yes, whether your filo is fresh or frozen, it must be brought to room temperature. If it's still cold, you'll have trouble unrolling it and separating the layers without breakage.