Peep's Spinach Pies

lilbopeep

Still trying to get it right.
Site Supporter
Thanks for adding the photos of the folding process, Peep! I thought that was how to do it, but wasn't sure.

Looks as if you used 2 pieces of phyllo there? And butter just the side where you put the filling on, right?

Lee
Butter first sheet, top with second sheet and butter that one also. Then filling and fold. Sometimes I cut them wider and butter one side and fold over buttered side then butter top.
 

lilbopeep

Still trying to get it right.
Site Supporter
update.gif


Pictures were lost in migration. So I took the opportunity to update the recipe.

Peep's Mini Spinach Pies

Makes approx. 46
  • 1 Stick of butter
  • 1 Medium Onion- chopped fine
  • 1 (8 oz.) pkg. feta cheese - crumbled
  • 1/2 cup Grated Romano cheese -or to taste
  • 1/2 cup Grated parmesan cheese - or to taste
  • Lemon juice - to taste
  • Hot sauce - to taste
  • 2 (10 oz.) boxes or 1 (20 oz. bag) Frozen spinach - thawed and squeezed dry
  • 1/2 of a 1 lb. box of frozen Phyllo leaves (1 bag = 1/2 lb.) - thawed according to box
  • Additional Butter - for brushing

Thaw and squeeze all the water out of the spinach. Set aside.

Place 1 sticks of butter in a large skillet and add the onion. Just soften the onions no color.

Add the feta cheese and about 1/4 lb. each of the Romano and parmesan cheeses to the pan and stir over medium heat to melt.

Add enough lemon juice to give it a nice tang. Add hot sauce to taste.

Slowly add the spinach to pan and combine thoroughly. Set aside to cool.

Cut Phyllo leaves in half across the width. Stack leaves and place between a "sandwich" of waxed paper. Then place the waxed paper sandwiched leaves in a sandwich of a damp towel and cover to prevent drying out. Remove leaves as needed and recover unused stack.

Melt butter and use to brush on each Phyllo leaf (if you don't do this the leaves become very brittle and hard to work with) before placing the filling on. Place a small amount of filling at the top short end. Roll/fold them in any shape you would like. I do triangles or pillows, be sure to close sides/edges or filling will ooze out while browning. Repeat for each Phyllo leaf.

NOTE: If you choose to do a triangle/tricorn: Fold the tricorn as if folding a flag. If you choose to do a pillow: Fold down several turns then fold sides over to middle and overlap then continue to roll down to end.

Seal the ends/tails with butter and place fold side/tail down.

Brush tops with a small amount of butter.

Bake in a preheated 450˚F oven for about 3 - 4 minutes or until browned then turn over and repeat. For faster browning place under broiler till browned on one side the flip and repeat on other side. Be careful not to burn.

TIP: You may freeze uncooked pies: Assemble and place on a tray. Place tray in freezer till pies are frozen solid. Remove to zip bags or container and store in freezer.

To heat frozen pies: DO NOT THAW. Place frozen pies on baking sheet and follow the same directions as above; except add a little extra time.

Tutorial Pictures

Butter, onions, feta cheese, Romano and Parmesan cheeses, lemon juice and hot sauce in pan.

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Squeezed out spinach added to pan.

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Cut Phyllo leaves in 1/2 across the width.

Sandwich between a sheet of waxed paper than a damp kitchen towel.


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NOTE: Fold the tricorn as if folding a flag. Seal the end/tail with butter and place fold side/tail down.

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Continued next post
 
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