Description
Delight in these easy-to-make Spinach and Feta Spanakopita Triangles, a classic Greek appetizer featuring flaky phyllo pastry filled with a savory mixture of spinach, feta cheese, and aromatic herbs. Perfectly baked to golden crispiness, these triangles are ideal for parties, snacks, or light meals.
Ingredients
Scale
Vegetables and Herbs
- 1 onion, chopped
- ½ cup green onion, chopped
- 10 ounces frozen spinach, thawed and excess moisture squeezed out
- 1 tablespoon lemon juice
- 2 tablespoons dried oregano
Dairy and Eggs
- 1½ cups crumbled feta cheese
- 2 eggs, beaten
- 8 tablespoons unsalted butter, melted (1 stick)
- ½ cup grated Parmesan cheese (optional)
Spices
- 1 teaspoon ground nutmeg
Other
- 3 tablespoons olive oil
- 14 sheets phyllo dough
Instructions
- Defrost and Prepare Spinach: Remove frozen spinach from the freezer and thaw completely. Squeeze out all excess moisture using a clean kitchen towel to ensure the filling is not watery.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and green onion and sauté until they soften and become aromatic. Add the drained spinach to the skillet and cook until it becomes limp. Stir in the lemon juice, then remove from heat and let the mixture cool. Drain any excess liquid if necessary.
- Mix Filling: Once the spinach mixture has cooled completely, transfer it to a medium bowl. Beat the eggs separately and add them to the bowl along with crumbled feta cheese and ground nutmeg. Mix thoroughly to combine all ingredients evenly.
- Preheat Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for baking.
- Prepare Phyllo Layers: Unroll the phyllo dough carefully and cover the sheets you are not working with using a damp towel to prevent drying out. Place one sheet on a clean work surface and brush it lightly with melted butter. Sprinkle dried oregano evenly over the buttered sheet. Repeat this layering with a second phyllo sheet, brushing and sprinkling oregano again.
- Cut and Fill Phyllo Strips: Using a pizza cutter, slice the layered phyllo sheets lengthwise into 4 equal strips, each about 2 inches wide. Spoon a heaping tablespoon of the spinach and feta filling near one corner of each strip. Fold the corner over the filling to begin forming a triangle and continue folding the strip in a triangular flag-like pattern until the entire strip is wrapped. Repeat this process for all strips and filling.
- Bake Spanakopita: Arrange the prepared spanakopita triangles on the lined baking sheets. Brush the tops generously with melted butter. Optionally, sprinkle grated Parmesan cheese over the triangles for extra flavor and a golden finish. Bake in the preheated oven for 30 minutes until they turn golden brown and crispy. Remove from the oven and allow to cool slightly before serving to enjoy their full flavor and perfect texture.
Notes
- Ensure spinach is thoroughly drained to avoid soggy spanakopita.
- Keep unused phyllo dough sheets covered with a damp towel to prevent drying out.
- Butter can be substituted with olive oil for a lighter version.
- Parmesan cheese topping is optional but adds a delicious savory crust.
- These triangles can be made ahead and frozen before baking for convenience.
