Print

Spanakopita: Greek Spinach and Feta Triangles Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Spanakopita is a traditional Greek savory pastry filled with a flavorful mixture of spinach, feta cheese, herbs, and onions, all wrapped in delicate, buttery phyllo dough. This recipe yields crispy, golden triangles perfect for appetizers or a light meal, combining fresh and vibrant Mediterranean flavors with a satisfying flaky texture.

Ingredients

Vegetables & Herbs

  • 1 onion, chopped
  • ½ cup green onion, chopped
  • 10 ounces frozen spinach, thawed and well-drained
  • 1 tablespoon lemon juice
  • 2 tablespoons dried oregano

Dairy & Eggs

  • 1½ cups feta cheese, crumbled
  • ½ cup Parmesan cheese, grated (optional)
  • 2 eggs, beaten
  • 8 tablespoons unsalted butter, melted (1 stick)

Other Ingredients

  • 3 tablespoons olive oil
  • 1 teaspoon ground nutmeg
  • 14 sheets phyllo dough

Instructions

  1. Prepare ingredients: Remove the phyllo dough from the freezer and allow it to thaw. Using a clean kitchen towel, thoroughly squeeze out all excess moisture from the frozen spinach to prevent sogginess.
  2. Sauté the vegetables: Heat 3 tablespoons of olive oil over medium heat in a large skillet. Add the chopped onion and green onion and sauté until they become soft and translucent.
  3. Add spinach: Stir in the drained spinach and cook until it becomes limp. Mix in 1 tablespoon of lemon juice, then remove the skillet from the heat. If the mixture contains excess liquid, transfer it to a colander and press to remove further moisture. Allow to cool completely.
  4. Mix the filling: In a medium bowl, beat together the two eggs, crumbled feta cheese, and ground nutmeg. Add this cheese mixture to the cooled spinach and onion mixture, stirring until fully combined.
  5. Preheat oven: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  6. Prepare the phyllo dough: Unroll one sheet of phyllo dough onto your work surface and cover the rest with a damp towel to prevent drying out. Brush the sheet generously with melted butter and sprinkle with dried oregano. Layer another sheet on top, and repeat the buttering and oregano sprinkling.
  7. Cut and fill: Using a pizza cutter, slice the layered sheets lengthwise into four strips, approximately 2 inches wide. Place a heaping tablespoon of the spinach and cheese filling near one corner of each strip. Fold the corner over the filling at an angle to form a triangle, then continue folding the triangle along the strip, maintaining the shape until the end of the strip, creating a compact triangle pocket.
  8. Arrange and finish: Place the prepared spanakopita triangles on the lined baking sheets. Brush the tops with melted butter and, if desired, sprinkle with Parmesan cheese for an extra layer of flavor and crispness.
  9. Bake: Bake in the preheated oven for 30 minutes or until the triangles turn golden brown and crisp. Remove from oven and allow to cool slightly before serving to best enjoy their flaky texture.

Notes

  • Ensure to squeeze out as much moisture as possible from the spinach to prevent soggy pastries.
  • Handling phyllo dough quickly and keeping it covered with a damp towel prevents it from drying out and becoming brittle.
  • You can make these triangles ahead of time and freeze them before baking; just add a few extra minutes to bake time if baking from frozen.
  • For a richer flavor, use a mix of feta and Parmesan cheese as suggested.
  • Nutmeg adds warmth and depth but can be adjusted or omitted according to taste preferences.

Find it online: https://marthatasty.com/spanakopita-greek-spinach-and-feta-triangles-recipe/