Spanakopita Triangles

what's up guys anything bang next kitchen great to see you as always I know we haven't been around for a little while I'll be about two weeks we have to take a little bit of a hiatus you know life takes over work the holidays it gets a little crazy but we're back I just wanted to share with you something real quick my favorite party bill in culinary school was part of the curriculum called international that's when we spent several months going over regions all over the world and experiencing really rock and flavours cooking techniques and ingredients I've never seen before super super cool today we're going to take a little trip to Greece where we're going to make spanakopita which literally translates into spinach pot what they do over there is they take spinach and feta cheese and fresh herbs and egg and they cook it down on a beef it's really really awesome pie out of it we're not exactly doing that today we're going to do something kind of similar I want to make it into a rack and appetizer so we're gonna do that by taking some phyllo dough rolling them up baking triangles out of them and this is perfect since the holidays all right around the corner this makes a rockin appetizer for your next holiday party so let me show you how to do it let's get started here's what you're going to need for today all right guys over medium heat throw about two ounces of olive oil in there as I have I got my nice pot we're going to put one large onion that's been diced and I have four ounces of chopped bro but I'm going to add at the same time and we're gonna saute this for about four minutes so these onions are nice and translucent after four minutes as you can see we're nice and cooked down so I'm add a bag and a half clean spinach it looks like a lot but this spinach wilts down to like nothing let's see she's really with a hair of time she's really working in there try not to get a little bit or as I'm getting a little over the place it's gonna cook for about three minutes I'll be asking well can I use frozen spinach well you can't problem without is frozen spinach has a lot of liquid in it because it's frozen and it's going to me this mixture really worried so if you do use that just make sure you drain off any excess liquid we're just not going to work so this takes about two three minutes this looks really great at this point I'm an add bunch dill chopped finely three people dub their dough 1 bunch of scallions chopped four ounces of shredded Parmesan cheese and once you get this all mixed in there wow I can smell that dill already we're going to make this for about a minute we're going to turn this off and we're going to allow it to cool brother while our spinach cools down I got 12 ounces of feta cheese crumbled really nice to go I'm going to add two eggs to it you look broken get a little mixed in good now that were nice and cool we're just going to add the cheese mixture right in that looks like scrambled egg makes it good if we're going to season with a little salt pepper okay guys half of the fun part I have some phyllo dough here which has been totally frosted make sure that it's frosted when I start pulling layers off of it one at a time I have some melted butter and pastry brush I'm just gonna coat the whole surface feel them to be temperamental cause it is so thin that may register patient with it and we're going to do this this we're going to do three legs out of this so put that on top see as you can see it ripped a little bit that's fine don't even worry about it apply some more butter one more layer not the easiest thing to work with don't go crazy with the butter you just want to get some of it on there now we're going to cut this into four right down the middle laughs we're going to start many good news trying Pepsi scrab a little bit of mixture ready to sit at the bottom of each one then what like a teaspoonful don't overload because when it bakes it'll just come out of pastry and burst and be big IMS now start folding this over burst has its own triangles easy over again over up over really simple yoga it's not rocket science nice perfect triangle just continue to do that quick tip of the day when working with filo dough it dries out very very quickly got a paper towel wet it place it right on top it'll be perfect when you're working with it just don't decision we use this as a layer of phyllo dough which I've done it's not not really cool so just try it just let you know so guys I have a fun little story to share with you when I'm with the culinary school I met a fellow student by name Susan who I am still really really good friends with to this day and she's Greek and she told me the story about how her family when they would make Spanish for Peeta they would bake a quarter into the pie and I was like are you talking about it she's like yeah you know they would think a quarter into it and whoever got that slice it was meant to be good luck I was like wow that's like super cool and I always found it just like it always stuck with me I just like what a crazy bizarre thing to do I mean now that I would even cooking with the penny was changed today because I need my loose change for coffee and gum and anything else that I could possibly buy at 7:11 so I just thought I'd share what that would get this recipe has a really high view so if you run out of filo dough my hole means freeze it it's absolutely acceptable you could use as a further date also make additional triangles you can freeze them as well great four days in the future so we're going to do is I'm gonna make about six of these right now I'm going to brush some additional butter on top real quick we're going to bake this at 350 degrees 25 minutes that's the perfect cooking time and I will see you in a little bit okay guys just look really really great I let these cool for at least 10 to 15 minutes please do that because you're definitely burning yourself the felling is going to be super super hot so now finally for the taste test let's see how it is mmm buttery crispy mmm delicious but you know it really makes it for me I think is the dill the addition of the dill with the spinach and the fat will cook down absolutely amazing I love this fin on the recipe because it makes a rockin appetizer and I love the idea that you can make them ahead of time throw them in your freezer I'd use it whenever you want just to frost them throw them in the oven easy as pie hey guys if you want to make this in the traditional way as a pie I will provide instructions on how to do so in the description so definitely check that out if you want to do that I really hope you enjoyed this recipe it's a lot of fun the pie actually is a lot easier to make than this so if you want to go that route definitely do that hey please share this with your friends and family give us a light on Facebook until next time great seeing you guys I hope you enjoyed that Stan from Danny Mac's kitchen

Channel: Danny Macs Kitchen

Views: 135,781

Keywords: spanakopita, appetizer, entree, greek, cuisine, dish, dinner, cooking, recipe, dill, scallions, spinach, feta cheese, garlic, phyllo, dough, parmesan cheese, triangles, flavorful, delicious, how to make spanakopita, mediterranean, spanakopita recipe, spanakopita triangles, easy spanakopita recipe, how to work with phyllo dough, phyllo dough recipes, Greek cooking, How to make Greek appetizers, Fun party food recipes, how to use feta cheese

Id: uO39xR64XC4

Length: 8min 53sec (533 seconds)

Published: Tue Dec 09 2014