Tag Archives: spinach

Stuffed Fila Triangles with Spinach, Lemon and Pine Nuts for Purim

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Fila Triangles Stuffed with Spinach,
Lemon and Pine Nuts

Yield: Serves 12 to 15 (about 60 fila triangles)

INGREDIENTS:
For Filling:
10-ounce package baby spinach leaves, rinsed and dried in salad spinner
2 tablespoons olive oil
1 cup finely chopped yellow onions
¼ cup + 1 tablespoon fresh lemon juice
¼ to ½ teaspoon salt
2 tablespoons pine nuts
1 large egg, well beaten

For Preparing the Triangles:
1-pound box phyllo/fila dough, thawed according to package directions

2 sticks unsalted butter melted, plus ¼ cup vegetable or olive oil (mixed together)
(or 1¼ cups olive oil, if you would like dish to be dairy-free/parve)

Dish of sesame seeds (about ½ cup)

 

STEPS:
Prepare the Filling:
1. Heat olive oil in a large skillet and cook the onions, stirring, over medium heat until golden and soft, 3 to 4 minutes.

2. Add the spinach, one handful at a time, and toss to coat with the onions and oil. When all of spinach has been added and mixed, cover and let steam over low heat until the spinach is cooked down and wet in texture, about 10 minutes.

3. Add the lemon juice and salt and continue to cook over low heat, uncovered,
until the excess liquid is cooked off, about 15 minutes.

4. Remove from heat. Drain any extra liquid and place the spinach in a medium-size bowl. Add pine nuts and mix well. Cool to room temperature (you can hasten cooling by placing the mixture in the refrigerator for 10 minutes). When the spinach has cooled, quickly mix the beaten egg into the spinach mixture.

5. Preheat the oven to 350° F.; Line two baking sheets or half sheets with parchment paper and set aside.

Prepare and Stuff the Fila:
6. Unroll the fila pastry dough onto a large cutting board and gently smooth out with dry hands. With a kitchen scissors or very sharp knife, cut the fila in half widthwise, along the short end. Re-roll one half and securely wrap in a plastic bag, plastic wrap, or aluminum foil (fila will keep up to 1 week in refrigerator, but do not refreeze).

Cut the other half lengthwise into 3 equal strips 3 inches wide and about 12 inches long. Place the strips on top of each other to form one stack and cover with a slightly damp kitchen towel to keep the fila from drying out and crumbling.

7. Set up everything you will need before you on a counter top. Working with one strip of dough at a time, gently peel off a single layer of fila and place it vertically before you on a clean cutting board or other work surface. (Re-cover the stack of fila with the damp towel each time to prevent drying.):

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8. Using a pastry brush, coat the entire strip lightly with the butter-oil mixture. In the bottom left corner, about ½ inch from the left and bottom sides, place 1 teaspoon of the filling (too much filling will make it hard to fold and cause the triangle to burst in the oven):

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Fold the bottom right corner over the filling to the left-most side to form your first triangle shape. (Note: It should be a right triangle and the piece of the fila that you fold over should line up flush with the left side of the strip.):

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Dab the top of the triangle with the butter-oil mixture again. Bending at the top of where the filling ends, fold the dough straight up to form your first triangular shape. (Make sure that the triangle always stays a right triangle whenever you fold it!)

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Dab the top of the triangle with the butter-oil mixture again. Folding along the diagonal of the triangle, fold the bottom left corner up to the top right, making sure that the angles remain square:

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Fold the extra flap of fila dough on the right side over the triangle to the left:

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Fold the triangle up again along the diagonal side from the bottom right corner to the top left corner. Dab with the butter-oil mixture and keep folding back and forth until fila strip is finished and you are left with a complete triangle:

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9. Brush the loose edge and top with butter-oil mixture one last time and dip one side of the triangle into the dish of sesame seeds:

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You may freeze the triangles at this point layered between pieces of parchment or wax paper in a large air-tight container or tin wrapped with aluminum foil or plastic wrap. When ready to bake, spread the frozen triangles out onto 1 or 2 baking sheets and bake immediately without thawing until they become slightly brown on the outside and soft and fully cooked on the inside. Will keep in the freezer for up to 4 weeks.

Place the triangles on the baking sheet sesame seed side up about 1 inch apart. Repeat with the remaining fila strips and filling:

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10. Bake the finished triangles until slightly brown, about 15 minutes. Place on a large platter and serve warm or at room temperature.

Phyllo_SpinachTriangles_1A

 

Koula’s Greek Matzah Meal Spinach and Dill Pie

KoulaKofinas_SpinPie_BlogSeveral years ago I was invited down to a Passover demo at Kehila Kedosha Janina, a Romaniote synagogue (built in 1927 by Jews from Janina, Greece) on Manhattan’s Lower East Side. I was warmly greeted by Marcia Haddad Ikonomopoulos (the synagogue’s museum director) who introduced me to the community. I was touched by how welcoming the members were, and through this event I gathered many contacts (who I later interviewed) for my Passover cookbook research.

Below is a recipe that was demonstrated by Koula, and adapted by me later on. It is not only delicious, but a dish that is great to serve with either a meat or dairy meal because it is parve.

Koula’s Greek Matzah Meal Spinach and Dill Pie
(Yield: Serves 6 to 8 / Makes Nine 3-Inch Squares)

For Filling:
1 tablespoon vegetable or canola oil
1½ cups coarsely chopped yellow onions
Three 10-ounce packages frozen chopped spinach leaves, defrosted and well drained
½ to ¾ cup finely chopped fresh dill leaves
1 cup finely chopped flat leaf parsley leaves
1 to 1½ teaspoons kosher salt
1/4 teaspoon ground black pepper
3 large eggs, lightly beaten
2 tablespoons matzah meal

For Dough:
1 cup vegetable or canola oil
1 cup plus 2 tablespoons cold water
1½ to 2 teaspoons kosher salt
3 cups matzah meal

Prepare the Filling:
1. Heat the oil in a large skillet over high heat for 1 minute. Add the chopped onions and mix well.
Cook until soft and transparent, about 10 minutes.

2. Add the defrosted spinach leaves and mix well to coat with the oil and onions. Cover with a lid and cook, over medium heat, until the spinach becomes very soft and the water has cooked off or been absorbed, about 30 minutes.

3. Throw in the chopped dill, parsley, salt, and pepper and mix well, and remove from heat.
Pour spinach mixture into a large mixing bowl and cool until slightly warm or to room temperature.

4. Mix in the beaten eggs and matzah meal. Set aside to prepare the dough.

Prepare the Dough:
5. Preheat oven to 375 degrees F.; Grease a 9-inch square baking pan with oil.

6. In separate large mixing bowl, pour in the oil, water, and salt and mix briefly. Slowly pour in the matzah meal and mix until a soft dough is formed. Using your hands, scoop up the dough and pat into
a smooth ball. Divide dough into two even balls.

Assemble the Pie:
7. Using your fingers and the palms of your hands, flatten one ball of dough evenly along the bottom f the pan, making sure to reach all of the corners (do not press dough up along the sides).

8. Pour the spinach filling over the bottom layer of dough and spread out evenly with a butter knife
or rubber spatula.

9. To cover the filling with the remaining dough, sprinkle the dough evenly over the top like you would
a fruit crumble, then dip your palms briefly in cold water and gently press down to make the top
more compact.

10. Pierce the surface of the dough 5 or 6 times in several places with a fork or small knife to create air holes. Bake on middle rack for 45 minutes to 1 hour, or until golden brown on top and along the sides. Cool to room temperature before cutting into 6 rectangles or 9 squares for serving. (You can also try to flip the pie completely out of the pan by placing a large square platter over the top of the pan and carefully and quickly flipping it over so that the bottom crust becomes the top.)

©Jennifer Felicia Abadi:  www.TooGoodToPassover.com / jabadi@FistfulofLentils.com

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