Spanakopita Triangles (Greek Spinach Pies)
ID: 972e5199...
These spanakopita triangles are a classic Greek appetizer made with flaky phyllo pastry wrapped around a flavorful filling of feta cheese, spinach, fresh dill, and green onions. Sautéing the herbs and spinach beforehand locks in the rich flavor and prevents the pastry from becoming soggy.
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🍳 Cooking Flow
Sauté the green onions, fresh dill, and thoroughly squeezed spinach in olive oil to combine the flavors. → Mix the beaten eggs and crumbled feta cheese with the cooled spinach mixture. → Cut the stacked phyllo sheets into strips, keeping unused portions covered with a damp towel. → Layer two strips of phyllo brushing each with melted butter, place filling at the bottom, and fold diagonally into triangles. → Brush the tops of the triangles with butter and bake at 375°F (190°C) for 20-22 minutes until golden and flaky.
Cooking Steps
Brief Cooking Order
Sauté the green onions, fresh dill, and thoroughly squeezed spinach in olive oil to combine the flavors. → Mix the beaten eggs and crumbled feta cheese with the cooled spinach mixture. → Cut the stacked phyllo sheets into strips, keeping unused portions covered with a damp towel. → Layer two strips of phyllo brushing each with melted butter, place filling at the bottom, and fold diagonally into triangles. → Brush the tops of the triangles with butter and bake at 375°F (190°C) for 20-22 minutes until golden and flaky.
Introduction
These spanakopita triangles are a classic Greek appetizer made with flaky phyllo pastry wrapped around a flavorful filling of feta cheese, spinach, fresh dill, and green onions. Sautéing the herbs and spinach beforehand locks in the rich flavor and prevents the pastry from becoming soggy.
Step 1
Prepare and measure all the ingredients: wash the spinach, chop the green onions and fresh dill, and crumble the feta cheese.
Step 2
Heat olive oil in a pan over medium heat. Sauté the chopped green onions, dill, and blanched, well-squeezed spinach for about 2 minutes to meld the flavors. Season with cracked black pepper and a pinch of nutmeg.
Step 3
Remove the sautéed spinach mixture from the heat and allow it to cool down slightly.
Step 4
In a medium bowl, beat the eggs. Mix in the crumbled feta cheese, then add the cooled spinach mixture. Stir well until all ingredients are fully combined.
Step 5
Stack 6 sheets of phyllo dough on top of each other. Keep them in their wax paper wrapping and cut them into 5 equal strips (about 2 inches wide). Keep the unused strips covered with a damp tea towel to prevent drying out.
Ingredients List
Important Notes
Always squeeze out as much moisture from the blanched spinach as possible to prevent the phyllo pastry from getting soggy.
Phyllo dough dries out extremely fast; keep it covered with a damp cloth or towel while assembling the triangles.
Do not add salt to the filling mixture because feta cheese is already naturally quite salty.
Avoid overfilling the triangles as they might burst open in the oven during baking.
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