Delicate layers of phyllo dough envelop a rich, savory filling of spinach, feta, and fresh herbs, baked until crisp and golden brown.
In a skillet, heat olive oil over medium heat.
Sauté diced onion for 3–4 minutes until soft and translucent.
Add garlic and cook 30 seconds more, until fragrant.
Stir in spinach and cook for 1–2 minutes to evaporate excess moisture.
Remove from heat and cool slightly.
In a mixing bowl, combine spinach mixture with:
Feta
Ricotta (if using)
Egg
Fresh herbs
Nutmeg
Salt and pepper to taste
Mix well until creamy and cohesive.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
Unroll phyllo dough and cover with a damp towel to prevent drying out.
Take one sheet of phyllo and brush lightly with melted butter.
Place another sheet on top and brush again.
Cut the layered sheets lengthwise into 3 equal strips.
Place 1 heaping teaspoon of filling near the bottom corner of one phyllo strip.
Fold up corner over filling to form a triangle (like folding a flag).
Continue folding up in a triangle shape until you reach the end.
Brush the outside with butter and place seam-side down on the baking sheet.
Repeat with remaining strips and filling.
Bake for 22–28 minutes, or until triangles are golden brown and crisp.
Serve warm or at room temperature.
Add chopped leeks, green onions, or sun-dried tomatoes to the filling.
Use vegan feta and olive oil for a dairy-free version.
Replace spinach with kale or chard (sautéed and chopped finely).
Add pine nuts or raisins for texture and sweet-savory contrast (a nod to Greek "spanakorizo").
Wine: Dry rosé, Assyrtiko (Greek white), or Sauvignon Blanc
Cocktail: Ouzo spritz, cucumber gin & tonic, or a lemony vodka fizz
Non-alcoholic: Mint lemonade, cucumber soda, or sparkling water with herbs
6 servings