Triangular pies of spinach and cheese
6 servings
50 minutes
Triangular pastries with spinach and cheese are a delicate dish of Russian cuisine, combining the tenderness of phyllo dough with a fragrant filling of spinach, feta, and ricotta. The origins of this recipe trace back to the traditions of pastries popular in Eastern European cultures. The crispy dough gives the pastries lightness, while the cheese and spinach filling provides a rich flavor with nutty and creamy notes. They can be served as an appetizer or main dish and pair well with light salads or yogurt-based sauces. When warm, they captivate with their crunchy crust; when cooled, they reveal the depth of cheese and herb flavors. These pastries are a true harmony of textures and tastes, embodying home comfort and culinary mastery.
1
Wash the spinach leaves, chop them, and place them in a pot with a small amount of water. Cover and cook over medium heat for 5 minutes until the leaves wilt. Drain, let cool slightly, and squeeze out excess water.
- Spinach: 1 kg
2
Heat 3 tablespoons of olive oil in a pan. Add finely chopped onion and sauté on low heat for 10 minutes until soft and golden. Add finely chopped green onion and sauté for another 3 minutes. Remove from heat. Add spinach, parsley, dill, nutmeg, parmesan, crumbled feta, ricotta, and lightly beaten eggs. Season with salt and mix well.
- Olive oil: 4 tablespoons
- Onion: 1 head
- Spring onion: 10 stems
- Chopped parsley: 20 g
- Dill: 1 tablespoon
- Nutmeg: pinch
- Grated Parmesan cheese: 35 g
- Feta cheese: 150 g
- Ricotta cheese: 90 g
- Chicken egg: 4 pieces
3
Preheat the oven to 180 degrees. Grease 2 baking trays. Mix butter and 1 tablespoon of olive oil. Place 3 sheets of dough on the work surface, press them together, and brush with the butter mixture. Repeat the same with the rest. Stack the sheets on top of each other. Cut in half.
- Butter: 40 g
- Olive oil: 4 tablespoons
- Filo (phyllo) pastry: 12 pieces
4
Place 4 tablespoons of filling at the end of each strip. Fold the strips at an angle several times to form triangles. Brush the top with a butter mixture and bake for 20 minutes until golden brown.
- Butter: 40 g
