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Spanakopita Triangles Recipe

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4.1 from 2 reviews

This traditional Greek spanakopita recipe features a delicious spinach and feta filling wrapped in flaky, crispy phyllo pastry triangles. The filling combines sautéed onions, green onions, spinach, tangy feta cheese, eggs, and aromatic herbs, all baked to golden perfection. These savory pastries make a perfect appetizer, snack, or party treat, offering a wonderful balance of creamy, savory, and crispy textures.

Ingredients

Filling

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

Dough and Finishing

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

Instructions

  1. Prepare Ingredients: Take the phyllo dough out of the freezer to thaw. Using a clean kitchen towel, squeeze out all excess moisture from the thawed spinach to prevent sogginess in the filling.
  2. Assemble the Filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and green onion, sautéing until soft. Add the spinach and continue sautéing until the spinach is limp. Stir in lemon juice, then remove the skillet from heat. If there is excess liquid, place the spinach mixture in a colander and squeeze out any remaining moisture. Let the mixture cool completely.
  3. Finish the Filling: In a medium bowl, beat the eggs with crumbled feta cheese and ground nutmeg. Combine the cheese mixture with the cooled spinach mixture, mixing thoroughly to incorporate all ingredients evenly.
  4. Preheat the Oven: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  5. Prepare the Dough: Unroll one sheet of phyllo dough on a clean work surface. Cover the remaining phyllo sheets with a damp towel to keep them from drying out. Brush the sheet with melted butter and sprinkle with a little dried oregano. Add a second sheet on top and repeat brushing with butter and sprinkling oregano.
  6. Fill the Dough: Using a pizza cutter, cut the layered phyllo sheets lengthwise into four strips, approximately 2 inches wide. Place a heaping tablespoon of filling near one corner of each phyllo strip. Fold the corner over the filling to form a triangle, then continue folding the triangle along the strip, like folding a flag, until you reach the end. Repeat this folding process with all strips and filling.
  7. Bake the Spanakopita: Arrange the folded spanakopita triangles on the prepared baking sheets. Brush the tops with melted butter and, if desired, sprinkle with grated Parmesan cheese. Bake in the preheated oven for about 30 minutes, or until golden brown and crisp. Allow to cool slightly before serving.

Notes

  • Ensure the spinach is well-drained to prevent soggy pastry.
  • Handle phyllo dough gently and keep covered with a damp towel to prevent drying out.
  • Folding the triangles tightly helps them hold their shape during baking.
  • Parmesan cheese topping is optional but adds extra flavor and crunch.
  • Spanakopita can be served warm or at room temperature.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, reheat in the oven to maintain crispiness.

Find it online: https://dishcooks.com/spanakopita-triangles-recipe/