Spanakopita Traingles
Calories: 23
Adjust Servings Here: 9 servings
Description
If you’re looking to treat your taste buds with a dish that harnesses the flavors of the Mediterranean, try these spanakopita triangles. Perfect savory appetizer or light snack, made with a creamy, cheesy spinach-feta filling and buttery layers of phyllo pastry.
Ingredients
Sautéed spinach
- 2 lbs (1 kg) Spinach
- 1 med Onion chopped
- 2 large Garlic cloves
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
- 1 tbsp Lemon juice
Spinach filling
- 1 cup (230 g) Goat cheese cream or feta
- 1 cup (150 g) Feta cheese
- 1 cup (115 g) Cheddar cheese grated
- 1 large Egg
- 1 cup Parsley
- ½ cup (70 g) Pine nuts toasted
- ⅛ tsp Pinch of nutmeg fresh grated
Plus
- 16 sheets Filo pastry
- ½ cup (120 ml) Olive oil or melted butter
Instructions
- Preheat your oven to 375°F /190°C/ Gas mark five and gather all the necessary ingredients for your spanakopita. Make sure to thaw your frozen spinach beforehand and drain any excess liquid.
- Next, heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant. Then, add the spinach to the skillet and cook until it wilts down, stirring occasionally—season with salt and pepper. Add the lemon juice. Cook on high until all the liquid evaporates from the pan.2 lbs Spinach , 1 med Onion , 2 large Garlic cloves, 1 cup Parsley, ½ tsp Kosher salt, ½ tsp Black pepper powder, 1 tbsp Lemon juice
- Once the spinach is cooked, transfer it to a large bowl and let it cool for a few minutes. Then, crumble the cheese into the bowl and add the beaten eggs, parsley, herbs, nutmeg, salt, pepper, and pine nuts. Mix everything until well combined and set it aside.1 cup Goat cheese, 1 cup Feta cheese, 1 cup Cheddar cheese, 1 large Egg, ½ cup Pine nuts, ⅛ tsp Pinch of nutmeg
- Place two layers of filo pastry on a work surface. Brush each with melted butter. Divide the phyllo into thirds (or 4), making 3-inch wide strips. Place a tablespoon or more of filling on the top end of the phyllo strip. Roll the filo around the filling to make a triangle. Continue to roll from the top to the bottom, maintaining the triangular shape as shown in the video.16 sheets Filo pastry, ½ cup Olive oil
- Continue the process with the remaining pastry and spinach filling. Place the triangles on the baking tray lined with parchment paper. Keep the tray covered while working on the rest to prevent them from drying out.
- Finally, brush the triangles generously with olive oil to ensure a beautifully golden and crispy crust.
- Bake the spanakopita in the preheated oven for about 15-18 minutes or until it turns golden brown and the filling is set. Once done, remove it from the oven and let it cool for a few minutes before cutting it into squares or triangles.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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