Recipe: Appetizing Spinach filo

Spinach filo. These vegetarian filo parcels make a great, simple starter for a vegetarian dinner party. Mouth-watering, easy to make, and packed with great flavor and texture! You should definitely try out this Turkish staple: Spinach Filo Rolls!

Unfold the filo and cut into three pieces lengthwise, cutting through all of the sheets at once. A very flavorful recipe for light and crispy spinach filo pie, also called Spanakopita. Fold the edges up and over the top to seal in the filling. You can have Spinach filo using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Spinach filo

1. You need 150 gr of spinach.
2. It's 150 gr of feta.
3. You need 1 of onion cut dice.
4. Prepare 1 clove of garlic.
5. You need 50 gr of melted butter.
6. You need of Salt.
7. Prepare of Pepper.
8. You need sheets of Phyllo.

This spinach and feta bundt cake is the perfect sharing dish! Put the spinach into your biggest pan with the water, over a low heat. Put the lid on and allow it to steam for until wilted - taking the lid off. Spinach and Feta Filo Triangles are a light and delicate pastry snack that everyone will love.

Spinach filo step by step

1. Defrost the phyllo sheet first. Heat the olive oil in a pan. Add onion and cook until it’s soft. Add garlic and add spinach. Seasoning with salt and pepper.
2. Transfer the mixture to a drainer.
3. Break the feta cheese and add into the mixture. Mix them well.
4. Lay the phyllo sheet into a large tray. Drizzle with butter and lay 2 more into it. Cut into 3 long sheets. Put 1tbsp of the mixture into the phyllo sheet and fold it into a triangle shape. Brush butter into it.
5. Heat the oven at 180 degree and cook for 25 mins until it’s golden.

Crispy crusts, juicy stuffing with parmesan and spinach! This is the ultimate spinach pie with filo pastry! Looking out for easy appetizer recipes? Try this simple and easy to make homemade Spinach Filo Cups recipe by Chef Arvind Prasad. The only tricky part of this recipe is working with filo pastry, but once you get used to it - it's easy.