Description
These Easy Spinach and Feta Spanakopita Triangles are crispy, golden-baked phyllo pastries filled with a flavorful mixture of spinach, feta cheese, onions, and herbs. Perfect as an appetizer or snack, they combine flaky layers and a savory filling in convenient, bite-sized portions.
Ingredients
Scale
Vegetables and Herbs
- 1 onion, chopped
- ½ cup green onion, chopped
- 10 ounces frozen spinach, thawed and excess moisture squeezed out
- 1 tablespoon lemon juice
- 2 tablespoons dried oregano
Dairy and Eggs
- 1½ cups crumbled feta cheese
- 2 eggs, beaten
- 8 tablespoons unsalted butter, melted (1 stick)
- ½ cup grated Parmesan cheese (optional)
Other
- 3 tablespoons olive oil
- 1 teaspoon ground nutmeg
- 14 sheets phyllo dough
Instructions
- Defrost and prepare spinach: Remove frozen spinach from freezer, thaw completely, then squeeze out all excess moisture using a clean kitchen towel to prevent sogginess in the filling.
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion and green onion, sauté until soft. Add the spinach and cook until it wilts. Stir in lemon juice, then remove from heat and allow mixture to cool. If excess liquid remains, drain and squeeze out extra moisture.
- Mix filling: Once the spinach mixture is cool, beat the eggs in a medium bowl. Add crumbled feta cheese and ground nutmeg, then combine with the spinach mixture. Stir well until fully incorporated.
- Preheat oven: Set oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Prepare phyllo layers: Unroll phyllo dough and cover remaining sheets with a damp towel to keep moist. Lay one sheet on a work surface, brush evenly with melted butter, and sprinkle dried oregano. Place a second sheet on top, brush with butter and sprinkle oregano again to form layered sheets.
- Cut and fill phyllo strips: Using a pizza cutter, cut the layered phyllo sheets lengthwise into 4 equal strips, about 2 inches wide. Place a heaping tablespoon of filling near one corner of a strip and fold the corner over to form a triangle. Continue folding the triangle along the strip in a flag-folding technique until the entire strip is wrapped around the filling. Repeat with remaining phyllo and filling.
- Bake spanakopita: Arrange the filled triangles on the prepared baking sheets. Brush the tops with additional melted butter and optionally sprinkle grated Parmesan cheese over them. Bake in the preheated oven for 30 minutes until triangles are golden brown and crispy. Remove from oven and let cool slightly before serving.
Notes
- Ensure to squeeze out as much moisture as possible from the spinach to avoid soggy pastries.
- Keep unused phyllo dough covered with a damp towel while working to prevent it from drying out and tearing.
- Phyllo dough can be delicate; handle with care when layering and folding.
- Optional Parmesan cheese on top adds a nice savory crust but can be omitted for a milder taste.
- These spanakopita triangles can be made ahead and reheated in the oven to retain crispness.
- For a crispier texture, you may brush with additional butter halfway through baking.
