Spanakopita Triangles
Spanakopita Triangles are a tasty snack, lunch, a Greek appetizer for your party. Crispy phyllo triangles stuffed with spinach and feta. Perfect for your Greek Meze feast, a holiday finger food appetizer, or with your next antipasto or charcuterie platter.
Servings 12 pieces
Ingredients
Phyllo
- 6 sheets Phyllo pastry
- ¼ cup butter melted
Spanakopita Filling
- 10 oz (280g) fresh baby spinach leaves
- 1 teaspoon olive oil
- 1 small onion finely diced
- 7 oz (200g) crumbled greek feta
- 2 eggs beaten beaten
- 3 green onions sliced
- 2 tablespoons chopped fresh dill
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
Spanakopita Filling
- Using a saucepan and steamer, steam spinach leaves for 3 minutes. Cool the spinach in an ice water bath. Drain and squeeze out the moisture from the spinach.
- In a frying pan, add olive oil and saute the diced onions and spinach for 2 minutes until the onions are soft and translucent. Transfer to a bowl and allow to cool.
- Stir in crumbled feta, beaten eggs, green onions, fresh dill, salt, pepper and nutmeg. Set aside.
Preparing Phyllo
- Preheat oven to 375°F or 190°C.
- Place one sheet of phyllo pastry on work surface, keeping remainder covered with damp cloth or paper towel to prevent from edges drying out. Brush the entire phyllo with melted butter. Spread another sheet on top and brush with butter. Cut the phyllo into 4 or 5 lanes (strips), depending on how large or small you want your triangles.
- Spoon a heaping tablespoon of filling to the bottom end of the strip, folding over to form a triangle. Continue folding the triangle until the whole strip is complete. There you have you first spinach and feta parcel.
- Repeat the process of filling and folding with remaining ingredients.
- Line baking tray with parchment paper. Place triangles on tray and brush with remaining melted butter. Bake for 15 - 18 minutes or until golden.