Description
Easy Spanakopita Triangles are a delicious Greek appetizer made with a savory filling of spinach, feta, ricotta cheese, onions, and fresh herbs wrapped in flaky, buttery phyllo dough. These bite-sized triangles bake to a golden crisp, perfect for snacking or serving at parties.
Ingredients
Scale
Filling
- ⅔ cup onions, large dice
- 3 oz. fresh spinach leaves (about 3 cups fresh) or 2 ½ oz. frozen spinach (thawed and drained)
- 6 oz. feta cheese, crumbled
- ⅓ cup ricotta cheese
- 1 egg yolk
- ½ tbsp freshly squeezed lemon juice
- 1 tsp freshly chopped dill
- ¼ tsp garlic powder
- ½ tsp salt
Dough and Finishing
- 1 8 oz. roll phyllo dough (16 sheets)
- ½ cup salted butter (melted)
- 1 egg (scrambled with a splash of water, for brushing)
- Sesame seeds (optional, for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 375° F to ensure it reaches the right temperature for baking the triangles evenly.
- Sauté Onions: In a skillet, melt 2 tablespoons of butter and sauté the diced onions for about 10 minutes until translucent and fragrant, which builds the base flavor.
- Cook Spinach: If using fresh spinach, add it to the skillet and sauté for 5 minutes until wilted and all moisture evaporates. For frozen spinach, ensure it is fully thawed and drain thoroughly by squeezing out excess water using paper towels or a dish cloth to prevent a soggy filling.
- Mix Filling: In a medium bowl, combine the sautéed onions and spinach with crumbled feta, ricotta cheese, egg yolk, salt, lemon juice, dill, and garlic powder. Mix thoroughly to create a well-blended filling.
- Prepare Phyllo: Carefully unroll and lay out one sheet of phyllo dough on a surface, covering the rest with a damp dish towel to prevent drying. Lightly brush the sheet with melted butter, then add a second sheet on top and brush it again to create two buttered layers.
- Cut and Fill Dough Strips: Cut the layered phyllo dough into thirds lengthwise. Place 1½ to 2 tablespoons of filling at the bottom of each strip to prepare for folding.
- Fold Triangles: Starting at the filled bottom corner, fold the dough upward in a right triangle pattern, continuing to fold along the strip until you reach the top, forming compact spanakopita triangles. Aim to make 24 triangles in total.
- Brush with Egg Wash: Mix the scrambled egg with a splash of water and generously brush it over the tops and sides of each triangle to achieve a shiny, golden finish during baking. Sprinkle sesame seeds on top if desired.
- Bake: Arrange the triangles on a nonstick baking sheet and bake in the center of the preheated oven for 12-15 minutes or until the phyllo dough turns golden brown and crisp.
Notes
- These Easy Spanakopita Triangles make a classic Greek appetizer or snack, perfect for entertaining or casual gatherings.
- Using fresh spinach is preferred, but frozen spinach can be used if properly thawed and drained.
- Cover phyllo dough with a damp towel at all times during preparation to prevent it from drying out and becoming brittle.
- Ensure excess water is removed from spinach to avoid soggy spanakopita.
- Sesame seeds are optional but add a nice nutty crunch and visual appeal.
- Store any leftovers in an airtight container and reheat in the oven to retain crispiness.
Nutrition
- Serving Size: 2 triangles (approx. 50g)
- Calories: 72 kcal
- Sugar: 0.4 g
- Sodium: 168 mg
- Fat: 5.1 g
- Saturated Fat: 3.1 g
- Unsaturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 4.7 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 20 mg
