Season 2 · Showstopper · Tarts & Pies

Filo Again

This “showstopper” filo dish forced me to break a rule.  I admit it, I used packaged filo.  I made my own filo before and it was frustrating and ended badly.  Now, I could have used smaller pieces of filo–rolled out pizza-size dough, rather than table-size sheets–but I’ve decided to file it under “been there, done that” and use store-bought.  I also had to work around other people using the kitchen and couldn’t take over all the available surfaces.

I found a recipe for a Turkish type of spanakopita.  There may be a few differences, but I went with it.  One thing that this recipe lacks is seasoning; salt, pepper and garlic.  I added a bit of garlic before putting the filling into the filo, but it was still fairly bland.

It’s a mix of spinach, mozzarella, feta, and egg.  Add some salt and pepper and a bit of garlic.  Trust me.  Heck, add some onion, too, as I’ve seen that in other spanakopita recipes.

Take your sheets of filo and cut into thirds–should be about 10 cm wide and 25 cm long (about 4″ x 10″).

Take two sheets of dough (keep the rest under a damp towel to keep them from drying out, which happens staggeringly fast), and put a tablespoon of filling in the corner of the filo strip.

Fold the pastry into triangle, first to the right, as pictured, then up, then left, etc.  When you get to the end, dip your fingers in water and “glue” it together.

Place the triangles on a pan, either greased with olive oil or on a piece of parchment paper.  Brush with egg and olive oil (1 egg and 2 Tbsp oil).  Bake at 350 for 20-25 minutes.


By the way, I ran out of filling before I ran out of filo.  I cut up an apple, doused it with nutmeg, cinnamon, and sugar, then wrapped that in filo.  1 apple made 4 turnovers…those were even yummier!

Next up:  tray bakes!

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