Hey there fellow foodie friends,
Spanakopitakia with fennel this time. Have you ever added Fennel to your meals? If not here is your chance with these Spinach Fennel Feta Triangles. Much like the traditional Greek Spinach pie recipe with a twist. These tasty spinach triangles have cheese, herbs, and green vegetables. One of the vegetables that makes these triangles so unique in taste is the added Fennel. Fennel has somewhat of a licorice taste to it, don’t misunderstand it is not licorice by no means but it does have a mild taste of licorice candy.
I have made many variations of Spinach pies throughout the years, but I don’t often add Fennel into my pies, because I forget to :). I started by finely chopping the fennel with a knife, but it was taking too long. So, I took out my food processor and threw it in there along with the leek and it did the job for me. I then chopped the scallions (fresh onions) and took out my large pan to sauté the greens.
To make this recipe you don’t need a load of ingredients, you can find the ingredients in your local supermarket. I made these triangles with three sheets of phyllo country-style dough. The brand I buy has six phyllo sheets per package. I always buy two packages because I like to have one on hand just in case I want to make two different pies in one week. I separate one package into two parts, so I don’t need to defrost the whole package to make spinach triangles or rolls. Frozen or fresh spinach both do the job for this recipe. Thaw the block of frozen spinach in a microwave if you’re in a rush, otherwise leave it at room temperature.
To sauté the fennel and spinach I used avocado oil instead of olive oil. I have been using Avocado oil to fry and sauté (which I don’t often do) for a few months. I love it!! Use whichever oil you have on hand. I also added a tablespoon of breadcrumbs so there is no soggy filling.
Ready to give it a go? Spinach Fennel Feta Triangles are simply delicious.
Have a great morning/afternoon/evening everyone!
Spinach Fennel Feta Triangles
Equipment
- 1 wooden cutting board
- 1 Baking pan
- 1 sauté pan large
- 1 bowl
- 2 wooden cooking spoons
- 1 food processor
- 1 silicone pastry brush
- sheet of parchment paper
Ingredients
- 3 country-style phyllo sheets
- 350 grams bunches of fresh spinach
- 3 scallions finely chopped
- 1 leek only finely chop the white part of the leek
- 1 fennel stalks and fronds finely chopped
- 1 tbsp breadcrumbs plain
- 250 grams feta cheese crumbled
- 3 tbsp avocado oil extra for drizzle
- salt
- pepper
- 2 tbsp dry mint optional
Instructions
- Preheat oven to 190℃. Wash and drain spinach and fennel.
- Finely chop the fennel and stalks with a knife or add them to a food processor. Press the speed button on high for 2 minutes.
- Add the avocado oil to the sauté pan. Add the finely chopped fennel, leek and scallions.
- Add the spinach and continue to sauté for 5 minutes stirring until the spinach has wilted. Set aside for 10 minutes to cool off.
- Combine the crumbled feta cheese, dry mint, salt, and pepper in a bowl.
- Add the greens, into the feta mixture and with a wooden spoon combine.
- Take the phyllo sheets out of their packaging and layer one on top of the other.
- Cut into four equal parts. Brush avocado oil using the silicone pastry brush from top to bottom so the strips don't dry out. This step must be done with all strips.
- Place a tablespoon of the filling at the bottom of the strip. Start to roll and then fold over into a flag shape/style.
- Place a piece of parchment paper on a baking pan. Place each triangle onto the parchment paper and brush with avocado oil.
- Continue this process until the filling and strips have finished.
- Bake for 25 minutes or until golden brown.
- Eaten hot or cold.
KALI MAS OREXI! 🙂
