Description
A simplified, 3-step recipe for crispy, golden-brown spanakopita triangles. This vegetarian dish features a savory filling of spinach, feta, and herbs wrapped in flaky phyllo dough, perfect for parties or weeknight dinners.
Ingredients
Scale
- 1 pound frozen spinach, thawed and squeezed dry
- 8 ounces feta cheese, crumbled
- 3 large eggs
- 4–5 green onions, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt (or to taste)
- 1 package (16-17 ounces) phyllo dough, thawed
- 1 cup unsalted butter, melted
- 2 tablespoons vegetable oil
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Thaw frozen spinach and squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Set aside.
- In a large bowl, combine the dry spinach, crumbled feta, green onions, dill, parsley, lemon zest, black pepper, and eggs. Mix until evenly combined. Taste and adjust salt if needed.
- In a small bowl, whisk together the melted butter and vegetable oil.
- Unwrap the phyllo dough and immediately cover the stack with a dry kitchen towel to prevent drying out.
- Place one sheet of phyllo on your work surface. Brush lightly with the butter-oil mixture. Place a second sheet on top and brush again. Repeat with a third sheet.
- Cut the stack of three sheets in half lengthwise to create two long rectangles.
- Place about 1.5 tablespoons of the spinach filling at the wide end of one rectangle.
- Fold the corner of the dough over the filling to form a triangle. Continue folding the dough over itself in a triangle shape until you reach the end. Tuck the final end under to seal.
- Brush the top of the triangle with more butter mixture. Repeat with remaining sheets and filling to make approximately 24 triangles.
- Arrange triangles on prepared baking sheets, leaving space between them. Brush tops generously with remaining butter mixture.
- Bake for 30-35 minutes, rotating pans halfway through, until deep golden brown and crispy.
- Let cool for 5-10 minutes before serving.
Notes
Keep phyllo dough covered with a towel while working to prevent it from drying out and cracking. Squeeze spinach thoroughly to avoid soggy spanakopita. You can freeze unbaked triangles for up to 3 months; bake straight from frozen, adding 10-15 minutes to cook time.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Cuisine: Greek
Nutrition
- Serving Size: 2 triangles
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 14
- Fiber: 1
- Protein: 6
Keywords: spanakopita, spinach feta, phyllo dough, greek appetizer, vegetarian recipe, crispy triangles, holiday party food