Greek Spanakopita Triangles
Crispy phyllo pastry triangles filled with a savory mixture of spinach, feta cheese, and herbs. These traditional Greek appetizers are perfect for entertaining and can be made ahead and frozen.
Ingredients
- 1 lb fresh spinach, chopped
- 1/4 cup extra virgin olive oil
- 1 yellow onion, finely diced
- 4 green onions, chopped
- 2 cloves garlic cloves, minced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 8 oz feta cheese, crumbled
- 2 large eggs, beaten
- 1/4 tsp ground nutmeg
- 1 tsp lemon zest
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 phyllo dough sheets (1 lb packages), thawed
- 1/2 cup unsalted butter, melted
- 2 tsp sesame seeds (optional)
Instructions
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1
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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2
If using fresh 1 lb fresh spinach, blanch it in boiling water for 30 seconds, then drain and squeeze out as much water as possible. Chop finely and set aside.
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3
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 1 finely diced yellow onion and cook until soft and translucent, about 5 minutes.
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4
Add 4 chopped green onions and 2 cloves minced garlic cloves, and cook for another minute until fragrant.
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5
Add the spinach to the skillet and stir to combine. Cook for 2-3 minutes to evaporate any remaining moisture. Remove from heat and let cool for 10 minutes.
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6
In a large bowl, combine the cooled spinach mixture with 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 8 oz crumbled feta cheese, 2 beaten large eggs, 1/4 tsp ground nutmeg, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Mix well and set aside.
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7
Unwrap the 1 thawed phyllo dough sheets (1 lb packages) and cover with a damp kitchen towel to prevent it from drying out.
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8
Take one sheet of phyllo and place it on a clean work surface. Brush lightly with 1/2 cup melted unsalted butter. Place another sheet on top and brush with butter again.
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9
Cut the phyllo sheets lengthwise into 3-4 equal strips, about 3 inches wide.
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10
Place a tablespoon of the spinach-feta filling at the bottom of each strip. Fold the bottom corner of the strip over the filling to form a triangle, then continue folding upward, maintaining the triangle shape until you reach the end of the strip.
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11
Place the triangles on the prepared baking sheet, brush the tops with butter, and sprinkle with 2 tsp sesame seeds (optional) if using.
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12
Bake for 18-20 minutes, or until golden brown and crispy.
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13
Allow to cool slightly before serving. Spanakopita triangles can be served warm or at room temperature.