Spanakopita Triangles - My Gorgeous Recipes (2024)

FAQs

How long do you cook frozen spanakopita triangles? ›

To bake the frozen spanakopita, preheat the oven to 350F (180C) and put the frozen triangles on a baking sheet, then brush each with butter. Bake for 30 minutes, or until deeply-golden brown.

*I like to bake half of the Spanakopita and freeze the other half. To do this, after step 9, freeze the triangles on the baking sheet for one hour until solid, then place triangles in a zipper bag and freeze for up to four months. When you're ready to cook them, continue with step 10. No need to defrost before baking.

How to Store Spanakopita. Store leftover spanakopita in an airtight container in the fridge for up to three days. Reheat in the oven until heated through.

Preheat oven to 400˚F (200˚C). Place pieces glazed side up on a baking sheet. Do not separate pieces apart. Bake on center rack of oven for 17 to 19 minutes or until golden brown.

It is possible to cook with spinach directly from frozen, rather than defrosting it first, but this only works for certain dishes. Bruning says you can use frozen spinach in applications, like adding it into soup, but she notes that this may lead to uneven cooking.

Bake the pie frozen – do not thaw. Place a cookie sheet in your oven and preheat your oven to 425 degrees F. Place the pie on the cookie sheet. The cookie sheet helps to cook the bottom pie crust so it isn't soggy, which can be a problem with foil pans.

Spanakopita is a Greek spinach pie typically containing cheese such as feta and/or ricotta. Our version is low in calories while high in fibre, iron and calcium. It's also diabetes-friendly and suitable for vegetarians.

- Already cooked spanakopita will keep well if properly storied in the fridge for 2 to 3 evenings.

The best side dishes to serve with Spanakopita are Greek salad, Tzatziki, hummus, Greek yogurt, cheese dip, southwest salad dressing, falafel, roasted vegetables, lemon roasted potatoes, Greek rice, Mediterranean quinoa salad, and orzo salad.

Typically, phyllo dishes should have a finished thickness of 3 to 10 sheets per layer. (A one-pound box of phyllo contains about 20 sheets.) Tip: Phyllo pastries can often be very brittle when baked. We recommend using a serrated knife to cut the finished dish to prevent all of the filling from squishing out.

Is it better to freeze spanakopita, cooked or uncooked? ›

It has been our experience that the end products taste much fresher and remain much crisper when they are frozen unbaked. Reheating the already baked and frozen products doesn't give the same satisfactory results.

Why is my spanakopita soggy? The main two reason for soggy spanakopita is the spinach or the ricotta cheese. Spinach must be well wilted.

Reheat at 400 degrees for 5-7 minutes, until warmed through. Meal prep/Make-ahead: 2 options for prepping these spanakopita triangles in advance, depending on how much time you have to prep ahead: 20-minute meal prep: Follow Steps 1-2 of Recipe Directions to prep the spanakopita filling.

*Phyllo dough will become soggy in the microwave. On the off-chance you have leftovers, reheat the spanakopita in a 350-degree oven for 10 minutes.

While cooking times may vary depending on the amount of spinach you're preparing, it generally takes four to six minutes of cooking to properly defrost and heat up a package of frozen spinach on the stove. Once all of the leaves are heated through, remove the spinach from the pan and place it on a serving platter.

Cook from frozen. Place on a baking tray and oven cook for approximately 15 minutes, in a pre-heated oven at 190°C/375°F/Gas Mark 5 until pastry is golden and cooked throughout.