"Spinach" and "Feta" pie (or triangles)

Summary

Yield20
SourceThe recipe this is based on used to be on the back of the Athens FIlo dough box, but no longer is. http://www.athens.com/defau
Prep Time1 hour

Description

Something to make with your freezer full of cooking greens in winter while you wait for the first pick up of the next season. This will get you invited to parties!

Ingredients

  • 1 pk fillo dough (2 packs of 20 sheets is usual)
  • 1 lb feta and parmesan or other hard italian cheeses
  • 4 c crushed frozen cooking greens
  • 2 sticks of butter

Instructions

Preparation in the summer: The night before your weekly pickup, rinse and spin dry your remaining cooking greens. I remove any large stems, but keep them if you like stems. (spinach, kale, chard, any leafy green will do.) Stuff them into a large ziplock bag and put them in the freezer for a few hours or even overnight, and then crush the frozen leaves and remove the excess air from the ziplock bag so it doesn't take so so much space in your freezer. Put it in the way back and forget about it till you get invited to a party and need something really nice to bring with you. 1) Mix in a large bowl 4 cups of frozen crushed greens, plus 1 pound of crumbled feta cheese. I like to add shredded parmesan or asiago cheese if I have some, especially if I happened to get the feta in 6 oz instead of 8 oz blocks. 2) Melt the butter and have a pastry brush ready, clear and clean a large area on your countertop or tabletop to work. (once you open the fillo dough, you need to work fast since it dries out.) For 2 9x12 pie: have 2 9x12 pans ready. For triangles: have a large sharp knife and a cookie tray ready. no need to oil or butter pans 3) For two 9x12 pies: Layer 10 sheets of fillo with butter in the bottom of the pan. In other words, lay one sheet down, brush with butter, lay the next sheet down, brush with butter till you have 10 buttered sheets of fillo. Put half of your total amount of greens/cheese filing on top of those layers, then layer 10 more sheets of fillo with butter on top of that. Brush any excess butter on the tops of the finished pies. Bake for 30-45 minutes at 350-375F. 4) For triangles, layer 4 fillo sheets with butter on top of a large cutting board. Cut the 4-layer sheet longways in two long strips, and place a large spoonful of filling at one end. Fold into a triangle and place on the cookie tray. It's good to have a partner for this part, someone who can handle the butter while you handle the filo or vice versa. Try to do this part fast so the dough will not dry out. Brush any excess butter on the tops of the finished triangles. bake for 15-30 minutes 350-375F. If you need to see how to fold it into triangles, check out http://www.athens.com/recipes/triangleshapes2.html

Notes

I always get compliments on this dish when I bring it to a potluck. I also tend to make it when I have time, freeze it, and bake it just before we go off to that potluck. If you freeze the triangles, I recommend that you freeze them uncooked on a tray (unwrapped) for a few hours then load the frozen triangles into bags or containers for longer term storage. You can cut the whole recipe on half and use only 1 packet of fillo, though I find the remaining fillo gets crushed by something else my freezer if it isn't protected by the box, so what the heck, so I just make pies 2 at a time and freeze the one I don't need. Triangles also freeze well. If you've never used fillo before these tips are at the athens Filo Site: GENERAL FILLO DOUGH HANDLING DIRECTIONS 1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. 2. Carefully unroll fillo sheets onto a smooth, dry surface. 3. Cover fillo completely with plastic wrap, then a damp towel. 4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out. 5. Microwave butter until melted. This will give you a lighter and flakier pastry. 6. Brush each layer of fillo with melted butter, margarine or oil. 7. To prevent edges from cracking, brush edges first and then work into center. 8. Be sure to brush the last layer of fillo with melted butter. 9. Fillings should be chilled and not excessively moist. 10. Fillo may be rolled and refrozen to store when not in use.