Print

Crispy Greek Spanakopita Triangles Easy Homemade Spinach & Feta Recipe

Greek Spanakopita Triangles - featured image
Print Recipe

These crispy Greek spanakopita triangles feature flaky phyllo dough wrapped around a savory spinach and feta filling, perfect for any occasion and easy to prepare in under 45 minutes.

Ingredients

Scale
  • 1 lb (450 g) fresh spinach, washed or frozen chopped spinach (thawed and squeezed dry)
  • 7 oz (200 g) crumbled feta cheese
  • ½ cup (120 g) whole milk ricotta cheese
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 2 tablespoons fresh dill, chopped (optional but recommended)
  • Olive oil or butter for sautéing and brushing phyllo
  • 1 package (about 16 oz / 450 g) phyllo dough, thawed
  • Salt and pepper to taste

Instructions

  1. Heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Gradually add fresh spinach in batches, stirring until wilted. If using frozen spinach, stir until warmed and excess moisture evaporates. Season lightly with salt and pepper. Remove from heat and let cool slightly.
  4. In a large bowl, combine the sautéed spinach mixture with crumbled feta, ricotta, beaten egg, and chopped dill. Stir gently until well mixed. Adjust seasoning if needed.
  5. Lay a clean kitchen towel over the phyllo sheets to keep them from drying out. Take one sheet, place it on your work surface, and brush lightly with melted butter or olive oil.
  6. Place a second phyllo sheet on top and brush again. Cut the double-layered sheets into 3-inch (7.5 cm) wide strips.
  7. Spoon a tablespoon of filling near the bottom corner of each strip.
  8. Fold the corner of the strip over the filling to create a triangle, then continue folding the strip in triangle shapes up the entire length (like folding a flag). Brush the outside with more butter or oil as you go.
  9. Arrange the triangles on a baking sheet lined with parchment paper.
  10. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until golden and crispy.
  11. Let cool for about 5 minutes on a wire rack before serving.

Notes

Keep phyllo dough covered with a damp towel to prevent drying out. Brush each phyllo layer with butter or olive oil for crispiness. Avoid overcooking spinach to prevent soggy filling. If filling is watery, add a little flour or breadcrumbs. Fold triangles tightly to prevent bursting during baking. Use parchment paper or silicone baking mat to prevent sticking. Reheat leftovers in oven at 350°F for 10 minutes to restore crispiness. Can be frozen and baked from frozen with extra cooking time.

Nutrition

Keywords: spanakopita, spinach pie, Greek appetizer, phyllo dough, feta cheese, spinach triangles, easy Greek recipe, homemade spanakopita

Find it online: https://bitematrix.com/crispy-greek-spanakopita-triangles-easy-homemade-spinach-and-feta-recipe/