Description
Delicious and easy-to-make spanakopita triangles featuring a savory filling of fresh spinach, feta, and ricotta cheese wrapped in buttery, flaky phyllo dough. This Greek appetizer is perfect for parties, snacks, or light meals and bakes to a golden crisp in under 30 minutes.
Ingredients
Scale
Filling
- ⅔ cup onions, large dice
- 3 oz. fresh spinach leaves (about 3 cups fresh) or 2 ½ oz. frozen spinach
- 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 & Butter
- ½ cup salted butter, melted
- 1 8 oz. roll phyllo dough (16 sheets)
- 1 egg, scrambled with a splash of water (for brushing)
- Sesame seeds (optional)
Instructions
- Preheat Oven: Preheat your oven to 375° F to prepare for baking the spanakopita triangles.
- Sauté Onions: Melt 2 tbsp of butter in a skillet and cook your chopped onions for about 10 minutes until translucent and softened.
- Cook Spinach: Add fresh spinach to the onions and sauté for 5 minutes until wilted and all moisture evaporates. If using frozen spinach, fully thaw and squeeze out excess water thoroughly before adding to the mixture.
- Mix Filling: In a medium bowl, combine the cooled spinach and onions with crumbled feta, ricotta cheese, egg yolk, lemon juice, dill, garlic powder, and salt. Mix well to combine.
- Prepare Phyllo Dough: Lay one sheet of phyllo dough on a surface and keep the rest covered with a slightly damp towel to prevent drying. Brush the sheet lightly with melted butter, then layer another sheet on top and brush again, creating two buttered layers.
- Cut and Fill: Cut the layered phyllo dough into thirds lengthwise. Spoon 1½ to 2 tbsp of filling at the bottom of each strip.
- Fold Triangles: Starting at the filled bottom, fold the dough strip upward to form a right triangle shape. Continue folding in this triangular pattern until you reach the top of the strip, resulting in 24 folded triangles.
- Egg Wash and Season: Brush the folded triangles generously with the scrambled egg mixture and sprinkle sesame seeds on top if desired. Place the triangles on a nonstick baking sheet.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the phyllo dough turns golden brown and crisp.
Notes
- These triangles make an authentic Greek appetizer or snack known as spanakopita.
- Using frozen spinach requires thorough draining to avoid a watery filling.
- Cover phyllo dough with a damp towel to prevent drying out while assembling.
- Adjust seasoning to taste; lemon juice and dill add signature brightness and flavor.
- Serve warm for best texture and flavor.
Nutrition
- Serving Size: 2 triangles
- 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
