Spanakopita triangles are a delightful Greek appetizer that has won hearts worldwide with their flaky, buttery phyllo pastry and savory spinach and feta filling. These bite-sized pastries are perfect for any occasion, from casual gatherings to elegant dinners, offering a burst of Mediterranean flavors in every bite. The combination of fresh spinach, tangy feta cheese, aromatic herbs, and crisp phyllo dough makes them irresistible and removes them quickly from the table. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is straightforward and rewarding, promising to impress your guests with its delicious and authentic taste.
Ingredients:
- For the filling:
- 1 lb (450g) fresh spinach, washed and chopped (or 10 oz frozen spinach, thawed and drained)
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese (optional for a creamier filling)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 1/4 cup fresh dill, chopped (or 1 tbsp dried dill)
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
- For the pastry:
- 1 package phyllo dough, thawed (16 oz)
- 1 cup unsalted butter, melted (or use olive oil for a lighter version)
Instructions:
- Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the spinach to the skillet and cook until wilted and any excess moisture has evaporated. If using frozen spinach, make sure it is well-drained before adding. Remove from heat and let it cool slightly.
- In a large bowl, combine the cooked spinach mixture with the feta cheese, ricotta cheese (if using), beaten eggs, dill, parsley, nutmeg, salt, and pepper. Mix well to combine.
- Prepare the Phyllo Dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Carefully unroll the phyllo dough and keep it covered with a damp cloth to prevent it from drying out.
- Take one sheet of phyllo dough and brush it lightly with melted butter. Place another sheet on top and brush it with butter as well.
- Cut the phyllo sheets into 3-inch wide strips lengthwise using a sharp knife or a pizza cutter.
- Assemble the Triangles:
- Place a tablespoon of the spinach mixture at one end of each phyllo strip.
- Fold the corner of the strip over the filling to form a triangle. Continue folding the strip in a triangle pattern (like folding a flag) until you reach the end of the strip. Brush the outside of the triangle with more melted butter.
- Repeat this process with the remaining phyllo sheets and filling.
- Bake:
- Arrange the triangles on the prepared baking sheet. Bake in the preheated oven for about 20-25 minutes, or until the phyllo is golden brown and crispy.
- Serve:
- Allow the triangles to cool slightly before serving. Enjoy your delicious spanakopita triangles as an appetizer or snack!
Tips:
- Ensure the spinach mixture is not too wet to avoid soggy pastries.
- You can prepare the filling and store it in the refrigerator until you are ready to assemble and bake the triangles.
- Leftover spanakopita triangles can be stored in an airtight container in the refrigerator for a few days and reheated in the oven.
Enjoy making and eating these delightful spanakopita triangles!
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