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Make Traditional Spanakopita Triangles

Make Traditional Spanakopita Triangles
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Discover how to make authentic Traditional Spanakopita Triangles with flaky phyllo dough filled with savory spinach, tangy feta cheese, fresh herbs, and a perfect blend of seasonings. This easy-to-follow recipe yields golden, crispy triangles that are perfect as appetizers, snacks, or party finger foods. Whether you’re a beginner or an experienced cook, these flavorful Greek pastries will become a staple in your kitchen.

Ingredients

Scale

Phyllo Dough & Fat

  • Phyllo dough sheets (about 12 sheets)
  • Olive oil or melted butter, for brushing layers (about 1/2 cup)

Filling

  • Fresh spinach, washed and chopped (approximately 1 lb / 450 g)
  • Feta cheese, crumbled (about 8 oz / 225 g)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • Fresh dill, chopped (2 tablespoons)
  • Fresh parsley, chopped (2 tablespoons)
  • 2 large eggs, beaten
  • Salt, to taste (about 1/2 teaspoon)
  • Freshly ground black pepper, to taste (about 1/4 teaspoon)

Instructions

  1. Prepare Your Filling: Wash and finely chop the fresh spinach. In a skillet, sauté the finely chopped onions and garlic in olive oil over medium heat until translucent. Add the spinach and cook until wilted and most moisture has evaporated. Remove from heat and let cool slightly. Then, stir in crumbled feta cheese, chopped dill and parsley, beaten eggs, salt, and pepper. Mix well to achieve a moist but not watery filling.
  2. Prepare the Phyllo Dough: Unroll the phyllo dough sheets on a clean, dry surface and keep them covered with a damp towel to prevent drying out. Brush one sheet lightly with melted butter or olive oil, then place another sheet on top and brush again. Repeat for 2-3 sheets to create a sturdy layered base for folding.
  3. Assemble the Triangles: Cut the layered phyllo sheets into strips about two inches wide. Place about one tablespoon of the spinach filling near one end of each strip. Fold the corner diagonally over the filling to form a triangle, then continue folding the strip in a triangle pattern until the entire strip is folded. Use a little water to seal the edges securely.
  4. Bake the Spanakopita Triangles: Arrange the assembled triangles on a baking sheet lined with parchment paper. Brush their tops with additional melted butter or olive oil for extra crispiness. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until the triangles are golden brown and crisp. Allow to cool slightly before serving.

Notes

  • Use fresh spinach for best flavor; if using frozen, thaw and squeeze out excess water thoroughly.
  • Keep unused phyllo sheets covered with a damp towel to prevent drying and cracking.
  • Brush each phyllo layer generously with butter or olive oil to ensure crispy, golden pastry.
  • Do not overfill the triangles to maintain easy folding and crisp texture.
  • Let baked triangles rest a few minutes to allow the filling to set and avoid burning your mouth.

Nutrition

Keywords: spanakopita, greek pastries, spinach triangles, feta, phyllo dough, vegetarian appetizer, greek recipe, finger food

Find it online: https://cherrycooks.com/make-traditional-spanakopita-triangles/