Short and sweet and straight to the point… Kali Orexi!
Short and sweet and straight to the point… Kali Orexi!
You can easily make your own tyropita for a party or just for something fun and delicious to snack on next time you are craving something savory. Whether you choose to make it spiraled, cigar shaped, or simply in a cake pan and cut into squares is up to you!
These are wonderful little treats to have around the house or to make for a party, just grab and go! They are just a little more work than spanikopita, but the extra step of folding each one individually makes for a nice change (and sometimes of a less mess when eating too).
You will follow the same recipe as Spanikopita but instead of layering in a dish, you will roll into individual triangles. Easy Peasy.
Mini Spinach Pies Recipe:
The end result is something divine, especially when you eat warm and fresh from the oven. I always prefer my spinach pitas with feta, and I sometimes add a little of any other cheese I have one hand. A lot of times though, spinach pies are and can be made without feta, it is all up to the mouths that will be enjoying them!
Living in Greece, I can always find a shop open and serving either spinach or cheese pies, but it is truly better when made at home. You know exactly what and how much of something is going into what you are eating (and then into your body) and the flavors develop a kind of sentimentality leading you to create special memories with the ones you love!
You will also be happy to know that these little guys freeze wonderfully. It is worth making a large batch and freezing some for a rainy day or one of those NON-cooking days that we always have at one point or another. If freezing, cook as normal (being careful not to burn) and then put in air tight container or freezer bag and pop in over to reheat just before serving!
Enjoy ALL of the benefits of spinach today, tomorrow, and the next…
> Loaded with a rich source of vitamins A and C, also great for added calcium, fiber, magnesium, and folic acid!
< Contains choline and inositol, the substances that help prevent the thickening and hardening of your arteries, helping you prevent a heart attack!
> Also helps stabilize blood sugar levels and the vitamin K helps keep your blood overall healthy!
< Spinach also is packed full of flavonoids and carotenoids with function as powerful antioxidants and anti-cancer agents!
Eat spinach raw, sauteed, pureed, or however you prefer . . . but just eat it often!!!!
You can make this simple and delicious pie over and over, and once you taste it, you will most definitely want to. It is a really great thing to have around the house when you are a little munchie or even to prepare for a picnic. Regardless of your reasons, this is a sure-to-be crowd pleaser, and something very common in everyday Greek culture. Almost on every corner, you can find somewhere to buy a spanikopita or a tiropita (cheese pie), but in my opinion it is hard to find one that has the quality of a homemade spanikopita! Even better is one with a yiayia’s touch, prepared by a grandmother with decades of experience!!!
In this particular recipe, I have not made my own phyllo dough but easily purchased them. You can see a homemade village phyllo dough recipe here. The village phyllo is much thicker and slightly chewy, really wonderful but a little time consuming!!! I also used fresh spinach because it is in season right now, but I have used frozen spinach many times before. Another favorite addition is to add some sautéed leeks or zucchini to the spinach, they both make a great compliment to the pie.
Spanikopita Recipe: Serves 12 small pieces, 1 small pie
1 bunch of spinach, about 6-8 cups fresh or approx. 2 cups frozen
1-2 leeks or zucchini, cleaned and chopped, optional
1 large onion, chopped
1-2 Tbsp. fresh dill, or a little less than 1 Tbsp. dried dill
EVOO (Olive oil) on hand to saute and brush phyllo
1-2 eggs, slightly beaten
6-8 oz. fresh feta cheese
Salt and pepper to taste
Phyllo sheets (usually found in your market’s freezer section)
To start off this new food blog of mine, I would like to share my first recipe I found from the Sporades islands. Well, I did not actually find it there – it hails from there to be more specific.
It is a simple, yet delicately delicious, “quiche-like” cheese pie. It is perfectly suitable for a mid-morning snack, a light lunch combo served with a salad, or an after-dinner-but-I-am-still-hungry delight.
Try it for a little Greek flavor in your life. Here is the recipe:
1 Onion, chopped
1/4 cup Butter
4 Tbsp. Olive Oil – always extra virgin
2-3 Lg. Leeks, washed and chopped about 1/2″ thick
1 cup plain Greek (or strained) yogurt*
1 cup all-purpose flour
1/2 tsp. Baking soda
3 Large/ or Extra large eggs, slightly beaten
11 oz. -ish Feta cheese, crumbled**
4 oz. Parmesean cheese, freshly grated
3-4 Tbsp. Fresh dill weed (or ~ 1 Tbsp. dried)
Preheat oven to 350 F./180 C. degrees and grease a 9″ spring form pan. Sautee onion until lightly golden, add leeks and sautee for 10-12 minutes longer. Remove from heat when cooked to slightly cool. Sift flour and soda, stir in eggs, then add yogurt, feta, and half the parmesean cheese. Stir well while slowly adding leek/onion mix, and lastly add the dill, salt, and pepper to taste. Pour into pan, sift slightly to even batter, top with remaining parmesean, and bake for 40-45 minutes or until nicely golden brown. Allow to cool in pan until set up. Serve warm and enjoy.
All of my recipes can be and usually are converted to whole wheat flour, substituted butter for olive oil or apple sauce, and reduced sugar or honey. I typically try ever recipe “normal” for testing purposes, but be sure that these slight changes benefit your health and taste buds.
* = Greek yogurt is strained yogurt, you can buy or strain your own but it is important that it not have too much water.
** = Try to buy feta in a block with its liquid (called alme)instead of already crumbled, but if you’re not able then use what you find.
PS. Please email/message me if you have any cooking questions and/or directions on this recipe.
Kali Oreksi (Bon Appetite – from French to Greek)