Comments on: spanakopita triangles + then some

By: Tricia

Tricia — Mon, 26 Dec 2011 05:34:46 +0000

I made the spinach and feta Spanakopita two days ago and flash froze them, just like you suggested. We ate them tonight as an appetizer for our Christmas meal/party tonight and they were fantastic! They’re quite easy and so very tasty! Thank you for yet another winner recipe!

By: Martina

Martina — Fri, 23 Dec 2011 03:03:27 +0000

I have a long standing quest to create the perfect phyllo dough dish- it comes from growing up eating fantastic buraks at a Serbian restaurant in Milwaukee. My mother’s Spanikopita recipe is tons of feta, montery jack chives and eggs mounded into a complete mess of phyllo wrapped as a sourt of messy burrito with tons of butter. Looks terrible, but delicious. I recently discovered using a spring form pan to form layers of phllylo/filling/butter and mixing the spinach and feta with cream cheese. Yum!

By: Kristin

Kristin — Sun, 18 Dec 2011 15:49:41 +0000

I made these last night for a Christmas party and they were so delicious! My husband and I teamed up against the phyllo dough and were able to get through everything before it dried out and it all worked out wonderfully! We have a few leftovers because there were several people who either did not like mushrooms or blue cheese, but I am completely fine with that as I now have delicious leftovers that I can munch on for the next few days.

By: Sarah

Sarah — Fri, 29 Jul 2011 15:50:35 +0000

I’ve just found your blog courtesy of Time and I am so glad that I did. These look SO good. I will be testing out the blue and goat cheese versions shortly I am sure. Thanks for the ideas and lovely pictures!

By: Arielle

Arielle — Fri, 17 Jun 2011 15:04:22 +0000

The trick with working with phyllo dough (not sure if anyone recommended this yet – since i didn’t read all the comments) is to cover the sheets that you’re not using with a wet paper towel. This will keep them moist until you are ready to use them. (my husband makes his own baklava). The paper towel should be wet, not dripping. Good luck – they look delicious!

By: Ada

Ada — Mon, 28 Feb 2011 03:29:55 +0000

I made the spanakopita triangles since I had some leftover phyllo dough, and they were great! I love your filling, since it’s a good balance of both cheese and spinach, and I love that they didn’t turn out greasy, like some of the ones I’ve had from Greek stores. Awesome!

By: Lynn Duquette

Lynn Duquette — Thu, 27 Jan 2011 22:34:33 +0000

Don’t be afraid of phyllo! It is really not that difficult to use. It is helpful to make it on a large wooden board, and then cut it into strips with a razor blade. I always make eight strips from each sheet. I do keep the sheets of phyllo covered with a dish towel, but not the plastic wrap. You need to be pretty liberal brushing with melted butter (which I do in the microwave and have never cooled first). Sometimes you can get a “bum” package of phyllo that is dry and breaks, but usually this is not a problem. Do be sure to defrost it in the refrigerator. Also, phyllo triangles will keep in the freezer much longer than three days; I say at least a month. I freeze them briefly on a cookie sheet and then put into zip-lock bags.

By: Danielle

Danielle — Fri, 18 Jun 2010 00:12:56 +0000

I just wanted to tell you that your brand of crazy is the exact same as my brand of crazy. When I am pregnant, my craving will definitely come in the form of MAKING food, not eating it.
My mother (I’m only 17) knows when I want to make something as soon as I start pacing around the kitchen, looking in random cabinets. She rolls her eyes, and gets out of my way. Of course, she is rewarded, haha. May it be an hour from then, or six hours, she gets to enjoy what ever I have come up with that day.
I think we would get along very harmoniously.

By: Marie M.C.

Marie M.C. — Mon, 14 Jun 2010 01:26:54 +0000

I saw that someone else mentioned an olive oil spray (does it come in a can?) but I heard you can just melt butter and put it in a spray bottle. Deb, if anyone can make phyllo at home I bet you can do it. On a Martha Stewart show — a long time ago — she profiled a phyllo maker here in San Francisco. When I finally tracked him down his shop had closed. Grrrrr.

I watched a cooking show where someone was stretching phyllo dough. It just didn’t look that difficult. The big plus is homemade phyllo is far easier to work with (or so I’ve heard). No, I’ve never tried to make it myself. I’m waiting for you to show us how.

I just read a comment where someone said they made phyllo using a pasta machine. Hmmm. Gotta check it out.

By: Erin from Mississippi

Erin from Mississippi — Sat, 12 Jun 2010 20:23:44 +0000

Deb,

I made these today in order to use up some neglected veggies and teh remainder of the parmesan I had in the back of the fridge.

I ended up with delicious leek, bell pepper, and parmesan triangles – and I didn’t even have to buy the phyllo dough since I still had some in the freezer from when I was making vegetable samosas. Thanks for one of those recipes that can be easily adapted!