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Easy Spinach and Feta Spanakopita Triangles Recipe

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4.9 from 86 reviews

This Easy Spinach and Feta Spanakopita Triangles recipe features crispy, golden phyllo pastry filled with a flavorful mixture of sautéed spinach, onions, tangy feta cheese, and aromatic herbs. Perfect as a savory appetizer or snack, these Greek-inspired triangles are simple to prepare and bake to crispy perfection.

Ingredients

Scale

Filling

  • 1 onion, chopped
  • 3 tablespoons olive oil
  • ½ cup green onion, chopped
  • 10 ounces frozen spinach, thawed and excess moisture squeezed out
  • 1 tablespoon lemon juice
  • 1½ cups crumbled feta cheese
  • 2 eggs, beaten
  • 1 teaspoon ground nutmeg
  • 2 tablespoons dried oregano

Pastry

  • 8 tablespoons unsalted butter, melted (1 stick)
  • 14 sheets phyllo dough
  • ½ cup grated Parmesan cheese (optional)

Instructions

  1. Prepare Spinach: Remove phyllo dough from the freezer to defrost. Thaw frozen spinach and squeeze out all excess moisture using a clean kitchen towel to avoid soggy filling.
  2. Sauté Onions and Spinach: Heat olive oil in a large skillet over medium heat. Add the chopped onion and green onion and sauté until soft. Add the spinach and cook until limp. Stir in lemon juice, then remove from heat and let cool. If excess liquid remains, drain the spinach mixture in a colander and squeeze out extra water.
  3. Make Filling: Allow spinach mixture to cool completely. In a medium bowl, beat eggs with crumbled feta cheese and ground nutmeg. Combine with cooled spinach mixture and stir well until all ingredients are fully incorporated.
  4. Preheat Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  5. Prepare Phyllo Sheets: Unroll the phyllo dough and cover the remaining sheets with a damp towel to prevent drying. Lay one sheet on a work surface, brush with melted butter, and sprinkle with dried oregano. Add a second sheet, brush with butter, and sprinkle with oregano as well.
  6. Cut and Fill Phyllo: Using a pizza cutter, cut the phyllo sheets lengthwise into 4 equal strips, about 2 inches wide. Place a heaping tablespoon of filling near one corner of a strip. Fold the corner over the filling to form a triangle, then continue folding the triangle along the strip like folding a flag until fully wrapped. Repeat with remaining phyllo and filling.
  7. Bake Spanakopita Triangles: Arrange the spanakopita triangles on the prepared baking sheets. Brush the tops with additional melted butter and optionally sprinkle grated Parmesan cheese over them. Bake in the preheated oven for 30 minutes, until the triangles are golden brown and crispy. Remove from the oven and let cool slightly before serving.

Notes

  • Ensure the spinach mixture is well drained to prevent soggy phyllo.
  • Cover phyllo sheets with a damp towel while working to prevent them from drying out.
  • Folding the triangles can be tricky; take your time to keep the filling enclosed.
  • Optionally sprinkle Parmesan cheese on top for added flavor and crunch.
  • Spanakopita triangles are best served warm but can be stored and reheated.

Keywords: Spanakopita, Spinach and Feta, Greek Appetizer, Phyllo Pastry, Vegetarian Snack, Easy Greek Recipe

Find it online: https://busyrecipe.com/easy-spinach-and-feta-spanakopita-triangles-recipe/