spanakopita triangles

Made with just a few simple ingredients, these delicious spinach and feta spanakopita triangles are a fun appetizer recipe to make at home.

Spanakopita

spinach (defrosted drained)

olive oil

onion

garlic

dill

parsley leaves (finely chopped)

green

lemon zest

½ teaspoon ground pepper

feta (about 6 oz)

unsalted butter (melted)

Heat olive oil in a large pan over medium heat. Add the onions and cook, stirring regularly, until it starts to soften, about 5 minutes

Add the garlic and dill. Cook with the onions, stirring frequently, until caramelized and soft, about 5 more minutes. Set aside and allow to cool.

Squeeze the defrosted spinach to drain all the water possible. You should end up with around 1 cup of spinach. Chop the spinach and transfer to a large pan.

Add the parsley, green onions, lemon zest, ground pepper, feta cheese to the pan and stir to distribute mixture evenly.

Make the filling:

Preheat the oven to 375° F. Line a baking sheet with parchment.

On a clean surface, roll out the phyllo pastry. Cut into 2 ½-3” wide strips lengthwise using a pizza cutter. Cover the pastry with a barely damp towel to prevent it from drying out.

On a clean surface, layout 1 layer of phyllo pastry and brush it down with a small amount of butter using a pastry brush and very gentle motions.

Place a second layer of pastry directly on top of the first and brush that with a small amount of butter.

In one corner of the pastry layers, place 1 heaping tablespoon of filling mixture. Squish it into an approximate triangle that nearly reaches the edges.

Fold the corner of the pasty with the filling over to reach the nearest opposite edge of the pastry. Then, roll the filling triangle towards the empty end of the pastry. Again, fold the triangle to the nearest opposite side. Repeat these last two steps until you reach the end of the pastry rectangle.

Place the triangle on the prepared baking sheet and cover with a damp towel. Repeat the assembly with all the pastry sheets and filling. The triangles can be placed fairly close together on the baking sheet, about ½”.

Bake for 20-25 minutes until golden brown and crisp.

Remove from the oven and allow to cool for 10 minutes before serving.

Assemble the triangles:

https://content.jwplatform.com/videos/nN0tZh9a.mp4

Spanakopita Triangles

A super versatile, traditional Greek spanakopita triangles recipe (spanakopitakia)! These little treats are perfect for every time of the day as delicious starter, mid-day snack or light dinner! Discover how to make them to perfection with this traditional recipe.

Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek spinach triangles)

phyllo dough

spinach, washed and roughly chopped (18 ounces)

red onions, finely chopped

spring onion, finely chopped (optional)

garlic,

eggs, beaten

feta cheese, crumbled (7 ounces)

nutmeg

fresh dill, chopped (optional)

butter oil

salt and pepper

If you&#8217;re a beginner with phyllo, check out some helpful handling tips before start preparing this spanakopita triangles recipe.

To prepare this spanakopita triangles recipe start by making the filling first. Sauté the onions in a large knob of butter or olive oil until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted.

Let the mixture cool down for a while and then tip into a bowl, leaving behind any excess liquid from the spinach (you don&#8217;t want your spanakopita triangles to become mushy). Mix in the feta cheese, eggs, nutmeg, spring onion and season. At this point you can add some chopped fresh herbs if you like; some fresh dill will surely lift the flavour. This will be the filling of the spanakopita triangles.

Preheat the oven to 180C and start shaping your spanakopita triangles.

Spread one sheet of the phyllo dough on the kitchen counter and with a cooking brush drizzle with some melted butter or olive oil. Spread one more sheet on top and drizzle with some more butter.

Cut the phyllo sheets in 3-4 lanes (depending on if you like the spanakopita triangles to be small or larger). At the end of each lane add one tablespoon of the filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest phyllo sheets and filling.

Oil the bottom of a large baking tray, place the spanakopita triangles and brush them with some melted butter on top. Bake in preheated oven at 180C for 25-30 minutes, until golden and crispy.

Serve these delicious traditional Greek spanakopita triangles as a great starter with a Greek feta salad aside. Enjoy!

Spanakopita is a savory Greek pastry packed with lots of flavor. Full of crisp, buttery flaked pastry and a rich spinach filling, this appetizer is guaranteed to be a hit around the world!

onion (chopped)

spinach (frozen)

lemon juice

feta cheese (crumbled)

eggs (beaten)

nutmeg (ground)

butter (unsalted, melted (1 stick))

phyllo

oregano (dried)

Parmesan cheese (grated, optional)

Prepare ingredients:

Take the phyllo dough out of the freezer to allow it time to defrost. Using a clean kitchen towel, squeeze all excess moisture out of spinach. In a large skillet heat the olive oil on medium heat. 

Assemble the filling:

In a large skillet heat the olive oil on medium heat. Add the onion and green onion and sauté until soft. Add the spinach and  and sauté until the spinach is limp. Stir in the lemon juice, and remove off the heat. Let cool. If there is excess liquid, place the mixture in a colander and squeeze out the excess liquid.

Finish the filling: 

Cool the spinach mixture completely. Beat the eggs with the feta and nutmeg in a medium size bowl. Add the cheese mixture to the spinach mixture and mix until it’s all incorporated well together.

Preheat the oven: 

To 350°F. Line 2 baking sheets with parchment paper. Set aside.

Prepare the dough: 

Unroll the phyllo dough and lay one sheet flat on your work surface. For the remaining phyllo dough, cover it with a damp towel, so it won’t dry out. Brush the sheet with melted butter, then sprinkle with a bit of oregano. Add one more sheet and brush with melted butter and sprinkle with oregano.

Fill the dough: 

Using a pizza cutter, cut the sheets lengthwise into 4 long pieces, about 2 inch strips. Place a heaping tablespoon of filling near 1 corner of the phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding a flag. Repeat this with the remaining phyllo and filling.

Bake the spanakopita: 

Place your spanakopita triangles on your baking sheets and brush with butter, then sprinkle the Parmesan cheese over them if you wish. Bake them for 30 minutes until the triangles are golden brown and crisp. Let cool slightly before serving.

https://content.jwplatform.com/videos/jg5MJUXs.mp4

Spanakopita is a savory Greek pastry packed with lots of flavor. Full of crisp, buttery flaked pastry and a rich spinach filling, this appetizer is guaranteed to be a hit around the world!

Spinach and Feta Triangles ( spanakopita triangles ) are crunchy little packets of spinach, feta, Parmesan, garlic and spices folded in phyllo dough. They can be made small or larger as an appetizer or light main. Spinach and feta parcels are made with simple ingredients and can be made ahead! This recipe is vegetarian.This recipe yields 15, 3 inch (7.6 centimeters) appetizer size triangles or 10, 4 1/2 inch (11.4 centimeters) main course size triangles.

Ultra Crispy Spinach and Feta Triangles

Extra Virgin Olive Oil

(60 grams) Yellow Onion (diced small)

Garlic

Large Egg

Salt

Black Pepper

Red Pepper Flake

Nutmeg

(35 grams) Parmesan Cheese (grated, **see note)

(50 grams) Feta (crumbled fine, sheep's milk if possible)

Lemon Juice

(226 grams) Phyllo Dough (one 9 inch x 14 inch roll, thawed

Unsalted Butter (or Olive Oil)

(235 grams) Unsweetened Greek Yogurt (or Whole Milk Yogurt)

Lemon Zest

Lemon Juice (plus more if desired)

Fresh Chives (chopped small)

Fresh Dill (chopped fine)

Thaw the phyllo dough in the fridge overnight. Just before making the filling, set the phyllo dough on the kitchen counter (still in its packaging) to bring to room temperature.

In a small saute pan, add the oil and heat until shimmering. Add the onions and saute on medium low heat for about 5-6 minutes or until translucent. Add the garlic and stir until fragrant, about 30 seconds.

Meanwhile, in a medium mixing bowl, crack the egg and whisk. To this bowl, add the onions and garlic.

To the egg/onion mixture, add the spinach, salt, pepper, pepper flake, nutmeg, Parmesan and feta cheese and lemon juice. Stir until all the ingredients are evenly distributed. Set aside.

Make the Filling

Arrange oven rack in the center of the oven. Preheat the oven to 375 degrees Fahrenheit (190 Celsius). Line a sheet pan with parchment paper.  Set aside.

Melt the butter, or use olive oil, add a pinch of salt and stir. Set aside. Unroll the phyllo dough. Transfer three sheets to a clean work surface. Immediately, cover the remaining phyllo with a sheet of parchment or plastic wrap and a moist tea towel. Working quickly, arrange the stack of three phyllo sheets portrait wise (with the shortest side towards you). Use the straight edge of a ruler to guide your cut. Using a pizza wheel or pairing knife, cut the phyllo into three equal strips for small 3 inch triangles or two equal strips for large 4 1/2 inch triangles. Hold the top of each strip down while using a pastry brush to throughly &quot;paint&quot; the phyllo with butter or olive oil (you only need to brush the top of the three sheets/strips before adding the filling and folding).

Spoon or scoop the filling onto the strips at one end. For small triangles, use about 2 teaspoons of filling. For large triangles use about 1 1/2 tablespoons of filling. Fold the phyllo into a triangle, nudging the filling back in if needed. Don&#039;t worry if there&#039;s a bit of squeeze out. It&#039;ll eventually get folded in. Continue to follow the triangle fold all the way to the end of the strip, lightly brush with butter or oil after two to three folds. Once you get to the end, if there&#039;s a &quot;tail&quot; left, trim it off, lightly brush the top with butter/oil, then transfer to the pan, butter/oil side down, then brush the back.Repeat until all the filling is used.

Arrange on the sheet pan and bake the parcels for about 30-35 minutes or until golden brown and crisp.

To Assemble

In a medium bowl, stir the yogurt, lemon zest and juice, chives and dill and sea salt. Chill until ready to dip.

Make the Yogurt Dip

Share warm or at room temperature with the yogurt dip. See blog post for pairing ideas.

To Share

Allow the triangles to cool completely. Store in a covered container in the fridge for up to three days. Freeze parcels on a sheet pan in the freezer, then transfer to a storage container for up to one week. Thaw in the fridge or at room temperature. To rewarm, place in a 350 degrees Fahrenheit (180 Celsius) oven for about 10-15 minutes (keep an eye on them so they don&#039;t get too dark).

To Store

I made this recipe tonight. Super easy and it came out absolutely PERFECT - just like your photos! Everyone loved it! We also enjoyed the yummy Yogurt Dip. Thanks for the great recipe! This is a keeper!

nice weekend dish, have rarely worked with phylllo dough but really order phyllo dishes from my favorite Greek restaurant, so a fun dish to try this weekend, thank you!

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