These Spanakopita Triangles are a simple appetizer jam-packed with feta and spinach, wrapped up in buttery, flaky phyllo crust.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 triangles
- 8 to 10 sheets phyllo dough thawed
- 3 Tbsp olive oil divided
- 1/2 of a medium red onion
- 2 cups fresh spinach 400 g
- 3/4 cup crumbled feta cheese 125 g
- 2 large eggs
- 1/4 cup pine nuts 25 g
- 1/4 tsp each salt and pepper
Cook Spinach: Heat 1 Tbsp oil in a large saute pan over medium heat, then add onion. Cook until onion softens (about 3 minutes) then add spinach and cook until it wilts down completely. Drain mixture in a sieve to remove as much moisture as possible.
Make Filling: Preheat the oven to 425 degrees F (220 C). Stir feta, 1 egg, pine nuts, salt, and pepper into spinach mixture.
Assemble: Open your phyllo dough pack and cut pieces into roughly 3 by 10 inch strips, then immediately cover with a layer of plastic wrap and then a damp cloth. Take a piece of phyllo and brush it with olive oil. Place a spoonful of filling at the bottom right of the dough strip. Fold the corner of the dough over to enclose the spinach filling and to form a triangle. Continue folding, maintaining the triangle shape, using the whole dough strip. Repeat to use the rest of the ingredients.
Bake: Place spanakopita triangles on a parchment paper-lined baking sheet and brush with 1 beaten egg. Bake for 25 minutes, or until golden brown.
Calories: 189kcal | Carbohydrates: 13.4g | Protein: 6.3g | Fat: 13g | Saturated Fat: 3.5g | Cholesterol: 59mg | Sodium: 363mg | Potassium: 103mg | Fiber: 1g | Sugar: 2.3g | Calcium: 80mg | Iron: 1.4mg