Spanakopita Triangles
ID: 769bec93...
These traditional homemade Greek spanakopita triangles are filled with a savory mixture of spinach, fresh herbs, and creamy feta cheese wrapped in crispy, flaky, buttery filo pastry. They are golden brown, insanely delicious, and make the perfect appetizer or side dish.
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🍳 Cooking Flow
Sauté the diced onions and green onion whites, then steam the baby spinach until wilted. → Cool the spinach, squeeze out all excess moisture using cheesecloth, and combine with the whisked eggs. → Mix in the crumbled Greek feta, chopped fresh herbs, green onion tops, and season to taste. → Brush sheets of filo pastry with melted butter, fold them, place the filling on top, and fold into triangle shapes. → Place the triangles on a baking sheet, brush with melted butter, and bake at 375°F for 20-25 minutes until crispy and golden.
Cooking Steps
Brief Cooking Order
Sauté the diced onions and green onion whites, then steam the baby spinach until wilted. → Cool the spinach, squeeze out all excess moisture using cheesecloth, and combine with the whisked eggs. → Mix in the crumbled Greek feta, chopped fresh herbs, green onion tops, and season to taste. → Brush sheets of filo pastry with melted butter, fold them, place the filling on top, and fold into triangle shapes. → Place the triangles on a baking sheet, brush with melted butter, and bake at 375°F for 20-25 minutes until crispy and golden.
Introduction
These traditional homemade Greek spanakopita triangles are filled with a savory mixture of spinach, fresh herbs, and creamy feta cheese wrapped in crispy, flaky, buttery filo pastry. They are golden brown, insanely delicious, and make the perfect appetizer or side dish.
Step 1
Place the baby spinach into large bowls in layers, lightly salting each layer to draw out excess moisture and pre-season the leaves.
Step 2
Finely dice the yellow onion. Slice the green onions, keeping the white parts separate from the green parts.
Step 3
Heat 3 tablespoons of olive oil in an 8-quart pot over medium heat. Sauté the yellow onions and the white parts of the green onions with a pinch of salt and pepper for about 5 minutes until tender.
Step 4
Finely chop the fresh flat-leaf parsley and fresh dill on a cutting board.
Step 5
Add the salted baby spinach to the pot with the sautéed onions. Cover and steam over medium-low heat for 2 minutes, then stir and toss until completely wilted.
Ingredients List
Important Notes
Always buy high-quality block Greek feta cheese in brine and crumble it yourself; pre-crumbled feta is too dry.
Wringing out the cooked spinach in cheesecloth is a crucial step; any leftover moisture will make the pastry soggy.
Keep the green parts of the green onions uncooked in the filling mixture to preserve their fresh flavor and bright color.
Ensure the delicate filo sheets remain covered with a lightly damp kitchen towel throughout the assembly process to prevent cracking.
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