CategoryAppetizers, Vegetarian
Spanakopita triangles are a classic Greek appetizer made with flaky phyllo pastry filled with a savory spinach and feta cheese mixture. These golden, crispy pastries are perfect for parties, as a side dish, or as a snack. Their buttery, crisp layers and creamy filling are irresistibly delicious.
For the Filling
2 tbsp olive oil
1 medium onion (finely chopped)
2 cloves garlic (minced)
10 oz fresh spinach (roughly chopped)
½ tsp salt
¼ tsp ground black pepper
¼ tsp ground nutmeg (optional, for a traditional touch)
½ cup crumbled feta cheese
¼ cup ricotta cheese (optional, for extra creaminess)
1 large egg (lightly beaten)
¼ cup fresh parsley (chopped)
For the Pastry
1 package phyllo dough (thawed, typically 16-20 sheets)
½ cup unsalted butter (melted)
¼ cup olive oil (or additional melted butter, for brushing)
Optional for Garnish
Chopped parsley
Lemon wedges
Tzatziki sauce (for dipping)
Prepare the Filling
1
-
Sauté Aromatics:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute.
-
Cook the Spinach:
- Add the fresh spinach to the skillet, cooking until wilted, about 3-5 minutes. If using frozen spinach, ensure it is fully thawed and well-drained before adding it to the pan.
- Season with salt, pepper, and nutmeg (if using).
-
Cool and Mix:
- Remove the skillet from heat and let the mixture cool for a few minutes.
- In a mixing bowl, combine the cooled spinach mixture with crumbled feta, ricotta (if using), parsley, and the beaten egg. Mix well to create a cohesive filling.
Prepare the Phyllo Pastry
2
-
Set Up Your Workspace:
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Keep the phyllo dough covered with a damp kitchen towel to prevent it from drying out while you work.
-
Cut the Phyllo:
- Lay one sheet of phyllo dough on a flat surface and brush it lightly with the melted butter and olive oil mixture.
- Place another sheet on top and brush it again.
- Using a sharp knife or pizza cutter, cut the layered sheets lengthwise into 3 strips (approximately 3 inches wide).
Assemble the Triangles
3
-
Add the Filling:
- Place 1 heaping teaspoon of the spinach filling at the bottom corner of one strip.
-
Fold the Triangle:
- Fold the bottom corner of the phyllo strip over the filling to form a triangle. Continue folding the triangle upward, like folding a flag, until the strip is fully wrapped.
-
Seal and Repeat:
- Brush the finished triangle with melted butter and place it on the prepared baking sheet.
- Repeat with the remaining phyllo strips and filling.
Bake
4
-
Bake the Triangles:
- Arrange the triangles on the baking sheet, ensuring they are not touching.
- Bake for 18-22 minutes, or until golden brown and crispy.
-
Cool Slightly:
- Let the triangles cool for 5 minutes before serving.
Serving Suggestions
5
- Serve warm with tzatziki sauce or plain Greek yogurt for dipping.
- Garnish with fresh parsley and a squeeze of lemon juice for added brightness.
Pro Tips
6
- Make Ahead: Assemble the triangles and freeze them (unbaked) on a tray. Once frozen, transfer them to a freezer bag. Bake directly from frozen, adding 5-7 minutes to the cooking time.
- Phyllo Care: Work quickly and keep unused phyllo dough covered with a damp towel to prevent it from drying out.
- Cheese Variations: Substitute feta with a blend of cream cheese and Parmesan for a creamier filling.
Ingredients
For the Filling
2 tbsp olive oil
1 medium onion (finely chopped)
2 cloves garlic (minced)
10 oz fresh spinach (roughly chopped)
½ tsp salt
¼ tsp ground black pepper
¼ tsp ground nutmeg (optional, for a traditional touch)
½ cup crumbled feta cheese
¼ cup ricotta cheese (optional, for extra creaminess)
1 large egg (lightly beaten)
¼ cup fresh parsley (chopped)
For the Pastry
1 package phyllo dough (thawed, typically 16-20 sheets)
½ cup unsalted butter (melted)
¼ cup olive oil (or additional melted butter, for brushing)
Optional for Garnish
Chopped parsley
Lemon wedges
Tzatziki sauce (for dipping)
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