Golden Spanakopita Triangles
These flaky phyllo triangles are filled with a savory mixture of spinach and feta cheese seasoned with fresh dill and nutmeg. Crispy on the outside and creamy on the inside, they make an irresistible Greek appetizer for any occasion.
Flaky phyllo triangles stuffed with a creamy spinach and feta filling.
Nutrition per serving
Ingredients
filling
binding
herbs
pastry
fat
Instructions
Make the Spinach Filling
Combine the thoroughly dried spinach, crumbled feta, eggs, and fresh dill in a large bowl. Season with salt, pepper, and a pinch of nutmeg. Mix until everything is evenly incorporated. The filling should be moist but not watery so make sure the spinach is very well squeezed.
Prepare the Phyllo
Lay out one sheet of phyllo dough on a clean work surface and brush it lightly with melted butter. Layer a second sheet directly on top and brush again with butter. Cut the layered sheets into strips about 3 inches wide using a sharp knife or pastry cutter.
Fill and Fold the Triangles
Place a heaped tablespoon of spinach filling at the bottom of each phyllo strip. Fold the corner up diagonally to create a triangle then continue folding the triangle up the strip like folding a flag. Brush the finished triangle with butter and place on a parchment-lined baking sheet.
Bake Until Golden
Preheat the oven to 375 degrees Fahrenheit. Brush each assembled triangle with a final coat of melted butter. Bake for 20 to 25 minutes until deeply golden and perfectly crispy. Serve warm or at room temperature as they remain delicious either way.
Substitutions
Common mistakes
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