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Easy Spinach and Feta Phyllo Triangles Recipe

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Classic Greek Spanakopita is a savory spinach and feta cheese pastry wrapped in crispy phyllo dough. This traditional dish combines fresh spinach, aromatic herbs, and creamy feta folded into buttery phyllo triangles, baked until golden brown and flaky—perfect as an appetizer or a satisfying snack.

Ingredients

Filling

  • 2 tablespoons olive oil, divided use
  • 2 pounds fresh spinach leaves
  • 1/2 cup onion, finely chopped
  • 1/2 cup green onions, thinly sliced
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 8 ounces feta cheese, crumbled
  • 1 egg, lightly beaten
  • Salt and pepper to taste

Dough

  • 1 pound phyllo dough sheets, thawed
  • 3/4 cup butter, melted

Instructions

  1. Preheat Oven: Preheat the oven to 375°F (190°C) and line two sheet pans with parchment paper for easy cleanup and to prevent sticking.
  2. Cook Spinach: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add half of the spinach and cook until wilted. Add the remaining spinach and continue cooking for 3-4 minutes until all the spinach is wilted. Remove from heat and let cool. Then, wring out excess water from the spinach and coarsely chop it.
  3. Sauté Aromatics: Wipe out the pan and heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in green onions, minced garlic, parsley, and dill, cooking for an additional 30 seconds to release their aromas.
  4. Combine Filling: Transfer the sautéed aromatics to a mixing bowl. Add the chopped spinach, crumbled feta cheese, and lightly beaten egg. Season generously with salt and pepper, then stir until all ingredients are well combined.
  5. Prepare Phyllo: Unroll the thawed phyllo dough onto a flat, clean surface and keep it covered with plastic wrap or a damp towel to prevent drying out. Take one sheet of dough with the long end facing you and brush it generously with melted butter. Layer a second sheet on top and brush it with melted butter as well.
  6. Cut Dough: Cut the buttered two-layered dough vertically into 3-inch wide strips, making it easier to fold into triangles.
  7. Fill and Fold Triangles: Place approximately 1 1/2 teaspoons of filling on one end of a dough strip. Fold one corner of the dough over the filling to form a triangle. Continue folding the strip over itself in a triangular 'flag-fold' manner until the entire strip is folded. Brush the triangle with melted butter and place it on the prepared sheet pan.
  8. Repeat: Repeat the filling and folding process with the remaining dough strips and filling until all are used.
  9. Arrange and Bake: Arrange the triangles about 1 1/2 inches apart on the lined sheet pans. Bake one pan at a time for 18-20 minutes or until the phyllo is golden brown and crisp.
  10. Serve: Serve the spanakopita triangles immediately while warm and enjoy their flaky texture and savory flavors.

Notes

  • Make sure to wring out as much water from the cooked spinach as possible to prevent soggy phyllo.
  • Keep phyllo dough covered with a damp towel while working to prevent drying and cracking.
  • You can prepare spanakopita in advance and freeze before baking; bake directly from frozen adding a few extra minutes to the cooking time.
  • Use unsalted butter if you want to control the salt level better, since feta is already salty.
  • For extra crispiness, brush tops with additional melted butter before baking.

Find it online: https://ameliameals.com/easy-spinach-and-feta-phyllo-triangles-recipe/