Spanakopitakia (Greek Spinach Pie Triangles)
ID: aaa16d9a...
These traditional Greek spinach pie triangles are made with a flaky, buttery phyllo pastry and a fresh, uncooked spinach and cheese filling. Crispy on the outside and moist on the inside, they are the perfect appetizer and freeze beautifully for later use.
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🍳 Cooking Flow
Mix feta, ricotta, eggs, dill, salt, and pepper in a stand mixer. → Gradually mix in raw chopped spinach and scallions on low speed to complete the filling. → Cut the phyllo dough roll into three equal 4-inch strips. → Butter two layers of phyllo, add a tablespoon of filling, and fold into triangles flag-style. → Brush with butter, sprinkle with salt, and bake at 400°F (200°C) for 40 minutes until golden.
Cooking Steps
Brief Cooking Order
Mix feta, ricotta, eggs, dill, salt, and pepper in a stand mixer. → Gradually mix in raw chopped spinach and scallions on low speed to complete the filling. → Cut the phyllo dough roll into three equal 4-inch strips. → Butter two layers of phyllo, add a tablespoon of filling, and fold into triangles flag-style. → Brush with butter, sprinkle with salt, and bake at 400°F (200°C) for 40 minutes until golden.
Introduction
These traditional Greek spinach pie triangles are made with a flaky, buttery phyllo pastry and a fresh, uncooked spinach and cheese filling. Crispy on the outside and moist on the inside, they are the perfect appetizer and freeze beautifully for later use.
Step 1
In a stand mixer fitted with a paddle attachment, add the crumbled feta cheese, ricotta cheese, beaten eggs, black pepper, dried dill, and salt. Mix until the cheeses are crumbled and fully combined.
Step 2
Turn the mixer to low speed and gradually add the chopped baby spinach a handful at a time. The paddle attachment will naturally break down the raw spinach without needing to pre-cook it.
Step 3
Add the sliced scallions to the bowl and mix briefly until the spinach filling is fully incorporated. Use a spatula to scrape down the sides of the bowl to ensure an even mix.
Step 4
Preheat your oven to 400°F (200°C) and line two half-sheet baking pans with parchment paper. Measure the 12-inch roll of phyllo pastry and cut it (while still in its plastic wrap) into three equal 4-inch strips.
Step 5
Unwrap one portion of phyllo strips (keep the others covered). Take one strip, drizzle melted butter down the center, lay a second strip on top, and drizzle butter on the top two-thirds. Place a tablespoon of filling at the bottom, fold the corner diagonally to make a triangle, and continue folding flag-style to the end.
Ingredients List
Important Notes
Use #4 phyllo pastry for the best sheets-to-filling ratio.
Always thaw phyllo overnight in the fridge and let it rest at room temperature for 1 to 2 hours before using so it doesn't break.
If phyllo sheets stick together, do not worry; using 3 or 4 layers works just as well.
Do not brush the top of the frozen pies with butter before freezing. Only apply butter directly before baking to prevent a sticky mess with the plastic wrap.
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