Spanakopita (Greek spinach snacks)

I'm very proud to be half-Cypriot. I love my family, the culture and the Island. And the food! Oh my, the food! I have memories of baking and making food with my grandmother whenever she came to visit or we went to visit (I am half Norwegian too, and have lived in Norway almost all my life). I try to teach my self as many Greek and Cypriot dishes as I can, as I love the taste and it's part of my heritage.

I also work a lot. A real lot. So, it's a good idea to make the pastries that I can take to work for lunch or a snack, that also are kind of healthy and tasty. Filo-dough (leaf-dough, also spelled phyllo dough) is used a lot in Greek pastries and sweets. It's what Baklava is made of, for instance. It's kind of reminiscent of butter dough, as it flakes off in the same way (butter dough is what croissants are made of). The main difference between butter dough and filo dough is that filo dough is made with olive oil instead of butter, and is therefore also much healthier. It's basically just flour, olive oil and salt. But it is such a hassle to make! It needs to be rolled into leaf thin sheets (ergo it's name) resulting in most people buying it ready made. I buy it at my local Turks, Turkish and Greek cuisine being so similar. If you have a pasta roller, though, making filo dough from scratch isn't all that bad.
However, I don't have one, and therefore buy it in the store. Fortunately, the type they sell is literally just made of flour, oil and salt, no additives or anything. Brilliant!

Spinach and feta filling is my favorite. It's just so tasty and healthy and is everything I think a healthy snack should be. It's easy to make and easy to fill into the pastries. I just looove snacking on these at work!

Spinach Triangles (Spanakopita

Greek puffed pastry filled with feta and spinach By
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250 grams sugar
2 dl dark syrup
1 tsp cinnamon
2½ tsp ground dried ginger
¼ tsp ground clover
250 grams butter
1 tsp baking soda
2 eggs
Prep time:
Cook time:
Total time:
Yield: 50 Cookies

Melt the butter, sugar and syrup over low heat, mix until it becomes a uniform sauce. Set aside to chill.

Mix all the dry ingredients (with 600 grams for flour only to begin with and without the baking soda) in a large bowl with the paddle attachment (if you sue a stand mixer).

Add in the chilled butter mixture and mix until well blended. Mix the baking soda with abut 1 tbs of flour. Add the eggs and beat well.

Lastly add in the baking soda and flour mix, the dough will bubble a little. Mix until the dough becomes a cohesive cookie dough, and add extra flour until the consistency is correct.

Chill overnight in the fridge or for 15 minutes in the freezer. If you let it chill overnight the flavors will blend more and give it a better taste.

Roll out the next day like you would any cookie dough and cut out shapes with cookie cutters. Bake in the oven at 175 Degrees Celsius (or 360 F) for about 7 minutes.

They will be soft when taken out of the oven, but stiffen when cold. If they don't get stiff when cold, pop them in the oven for an additional 2 minutes.

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