Spanakopita Triangles
Flaky, golden pastry filled with a savory blend of spinach, feta, and herbs.
Ingredients
For the filling
- 2 cups fresh spinach chopped
- 1 cup crumbled feta cheese or myzithra cheese
- 1 small onion finely diced
- 1 clove 1 clove garlic minced
- 2 tbsp fresh dill chopped (or 1 tsp dried dill)
- 1 egg beaten
- Salt and pepper to taste
For the phyllo triangles
- 1 package phyllo dough thawed
- 1 cup unsalted butter melted (or olive oil for brushing)
- Sesame seeds to decorate (optional)
Instructions
Prepare the Filling
- Heat a skillet over medium heat and sauté the onion in a little olive oil until softened.
- Add the garlic and spinach, cooking until the spinach is wilted.
- Let the mixture cool slightly.
- In a bowl, combine the cooked spinach mixture with feta (or myzithra) cheese, the dill, the beaten egg, salt, and pepper.
- Stir until well mixed and set aside.
Assemble the Triangles
- Preheat the oven to 375°F (190°C).
- Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter or olive oil.
- If you want a thick crust, place another sheet on top and brush it with butter as well.
- Cut the phyllo stack into long strips (about 2 inches wide).
- Place a small spoonful of the filling at the bottom of each strip.
- Fold the phyllo over the filling to create a triangle, then continue folding like a flag to seal the filling inside.
- Repeat with the remaining filling and phyllo.
Bake the Spanakopites
- Arrange the triangles on a baking sheet lined with parchment paper.
- Brush the tops with more butter or olive oil.
- Bake for 20-25 minutes or until they are golden and crispy.
Notes
You can use store-bought phyllo dough, or you can make your phyllo:
Nutrition
Calories: 160kcal
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