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Spanakopita Spinach and Feta Triangles

Greek spanakopita triangles made with phyllo dough are filled with spinach, feta, Parmesan and garlic and baked until golden crisp.

Servings 40

Ingredients

  • 300 g package frozen chopped spinach thawed
  • 150 g feta cheese crumbled (about 1 heaping cup)
  • ½ cup freshly grated Parmesan cheese
  • 3 garlic cloves minced
  • 1 teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
  • 1 egg lightly beaten
  • 454 g box frozen phyllo dough thawed in refrigerator for 8 – 24 hours
  • 1 cup butter melted in a saucepan
  • Yogurt Mint Sauce or store-bought tzatziki sauce, optional as desired

Instructions

  1. Drain thawed spinach by placing it in the centre of a kitchen towel or cheese cloth. Wrap it up, squeeze out all excess liquid and discard liquid.

  2. For the filling, into a medium bowl add drained spinach, feta cheese, Parmesan, garlic, nutmeg, salt, pepper and egg. Mix until well combined. Filling can be made up to a day ahead and refrigerated until needed.

  3. Remove thawed phyllo from refrigerator and let it sit in original package at room temperature for 15 – 20 minutes.

  4. Prepare two large baking sheets by lining with parchment paper.

  5. Melt butter over medium-low heat in a small saucepan, reduce heat to low and keep it warm. Pour about ¼ cup of butter at a time into a cup or bowl to use for brushing phyllo and refill the cup with warm butter as needed.

  6. Unroll the phyllo sheets and place the stack vertically between two lightly dampened tea towels (spritz them with a spray bottle) that are each lined with a piece of waxed paper (so the phyllo does not touch the damp towels).

  7. Work with one sheet of phyllo at a time and after removing a sheet from the stack, cover the remaining stack to keep it from drying out.

  8. Work quickly; place one phyllo sheet lengthwise on a work surface and brush the entire sheet lightly with butter, place a second sheet on top, lining it up, and brush it lightly with butter.

  9. Using a ruler, equally measure five vertical strips and cut them with a pizza wheel or sharp knife. Each long strip should be approximately 6 cm wide.

  10. Spoon a rounded ½ tablespoon of filling at the bottom end of each strip; fold one corner of phyllo over sideways and upward to create a triangular shape, until the end of each phyllo strip is reached; repeat process with remaining phyllo sheets until all sheets and filling are used up.

  11. As the triangles are folded, immediately brush tops and bottoms with butter and place folded triangles on the prepared baking sheets, spaced out in one layer.

  12. As the triangles are folded, immediately brush tops and bottoms with butter and place folded triangles on the prepared baking sheets, spaced out in one layer.

  13. Preheat oven to 375 degrees F. Prepare two large baking sheets by lining with parchment paper and arrange frozen triangles spaced out. Bake for 15 – 17 minutes until puffed, golden and crispy. Transfer to a platter and serve with optional Yogurt Mint Sauce or store-bought tzatziki sauce for dipping.