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pastryMediumGreek
Spanakopita Triangles
Crispy phyllo triangles filled with seasoned spinach and feta cheese - the beloved Greek appetizer found at every celebration.
⏱️ Prep: 45min🍳 Cook: 25min⏰ Total: 70min👥 Serves: 24🌡️ hot
✓ vegetarian
⚠️ Contains: 🥛 Dairy, 🌾 Gluten
Ingredients
- 16 ozbaby spinach(or frozen, thawed and squeezed dry)
- 8 ozfeta cheese(crumbled)
- 1 mediumyellow onion(finely diced)
- 4 wholescallions(sliced)
- 3 tbspfresh dill(chopped)
- 2 largeeggs(beaten)
- 1 packagephyllo dough(thawed)
- 1/2 cupolive oil(for brushing)
- 1/2 tspkosher salt
- 1/4 tspblack pepper
- 1/8 tspnutmeg
📝 Make Ahead
Unbaked triangles freeze beautifully for up to 3 months. Bake directly from frozen, adding 5 minutes to cooking time.
Instructions
- Sauté onion in 2 tbsp olive oil until soft, about 5 minutes
- Add spinach and cook until wilted, then cool completely and squeeze out excess moisture
- Mix spinach with feta, scallions, dill, eggs, salt, pepper, and nutmeg
- Cut phyllo into 3-inch wide strips and keep covered with damp towel
- Brush one strip with olive oil, place 1 tbsp filling at bottom corner
- Fold corner up to form a triangle, continue folding flag-style to end
- Place on baking sheet, brush tops with oil
- Bake at 375°F for 20-25 minutes until golden brown
💡 Pro Tips
Squeeze spinach completely dry to prevent soggy filling. Keep phyllo covered with a damp towel while working to prevent cracking.
📜 History
Spanakopita has been a cornerstone of Greek cuisine for centuries. The combination of spinach and feta wrapped in flaky phyllo represents the essence of Mediterranean cooking.
Also pairs well with:
ouzowhite-winegin