Triangular pies with spinach
8 servings
70 minutes
Triangular pies with spinach are a delightful dish of Russian cuisine that combines tender filo dough and a rich, aromatic filling. Historically, pies with greens were popular due to their lightness and nutritional value. Tender spinach paired with tangy feta, creamy ricotta, and hints of nutmeg creates a layered flavor – fresh yet rich. Baked to a golden color, they acquire a crispy texture that contrasts with the softness of the filling. These pies are perfect for both a cozy home dinner and festive gatherings, especially when paired with sour cream sauce or a light green salad. Their triangular shape is not only an aesthetic touch but also convenient for serving. A wonderful choice for those who appreciate the balance between lightness and richness.
1
Remove all stems from the spinach. Wash the leaves, chop them coarsely, place them in a large pot, and cover completely with water. Cover with a lid and boil for 5 minutes until the leaves wilt. Drain the water and cool, then squeeze out the excess liquid.
- Spinach: 1 kg
2
Heat a little olive oil in a pan. Chop the onion and sauté for 10 minutes until soft and golden. Add chopped green onion and sauté for another 3 minutes. Remove the pan from heat. Add spinach, finely chopped parsley and dill, ground nutmeg, grated parmesan, feta (preferably crumbled), ricotta, and eggs. Salt to taste.
- Olive oil: 4 tablespoons
- Onion: 1 head
- Spring onion: 10 stems
- Flat-leaf (Italian) parsley: 20 g
- Dill: to taste
- Ground nutmeg: pinch
- Parmesan (Parmigiano Reggiano): 35 g
- Feta cheese: 150 g
- Ricotta cheese: 90 g
- Chicken egg: 4 pieces
- Salt: to taste
3
Preheat the oven to 180 degrees. Grease 2 baking trays with olive oil. Mix the butter with 1 tablespoon of olive oil. You can work with 3 sheets of dough at the same time, keep the rest covered with a damp cloth. Brush each sheet of dough with the butter mixture. Stack all three sheets on top of each other. Cut in half lengthwise.
- Olive oil: 4 tablespoons
- Butter: 40 g
- Filo (phyllo) pastry: 12 pieces
4
Place 4 tablespoons of filling at the corner of each strip's end. Fold the edge so that the filling is inside and a triangle forms. Continue folding until you reach the end.
5
Brush each pie with the remaining mixture of olive and butter and bake for 20 minutes until golden brown.
- Olive oil: 4 tablespoons
- Butter: 40 g
