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Crispy Spanakopita Triangles

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These crispy spanakopita triangles are golden, flaky parcels filled with savory spinach and tangy feta, perfect as a quick snack or crowd-pleasing appetizer.

Ingredients

Scale
  • 1 package (16 oz/450 g) phyllo dough, thawed
  • 10 oz (280 g) fresh spinach, washed, stems removed, roughly chopped
  • 7 oz (200 g) feta cheese, crumbled
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill, finely chopped (optional)
  • 1 large egg, beaten
  • 2 tablespoons olive oil
  • 6 tablespoons (85 g) butter, melted
  • Salt and black pepper, to taste
  • 1 teaspoon freshly squeezed lemon juice

Instructions

  1. Rinse and roughly chop the fresh spinach. If using frozen, thaw and squeeze out excess water (about 5 minutes).
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
  3. Add chopped spinach to the skillet and cook, stirring occasionally, until wilted and most moisture evaporates (5-7 minutes). Remove from heat and let cool slightly.
  4. In a mixing bowl, combine sautéed spinach mixture with crumbled feta, beaten egg, chopped dill, lemon juice, salt, and pepper. Stir gently to mix evenly; filling should be moist but not watery.
  5. Carefully unroll thawed phyllo dough on a clean surface, keeping it covered with a damp towel to prevent drying.
  6. Take one sheet of phyllo and brush lightly with melted butter. Place another sheet on top and brush again. Repeat until 3-4 layers are stacked.
  7. Cut the layered phyllo into 3-inch (7.5 cm) wide strips. Place a tablespoon of filling at one end of each strip.
  8. Fold the corner of the strip over the filling to form a triangle. Continue folding the triangle along the strip’s length like a flag until the end.
  9. Place triangles seam side down on a parchment-lined baking sheet. Brush tops generously with melted butter.
  10. Preheat oven to 375°F (190°C). Bake triangles for 25-30 minutes until golden brown and crispy, checking after 20 minutes to avoid burning.
  11. Let triangles cool on a wire rack for 5 minutes before serving to keep crust crispy.

Notes

Brush each phyllo layer with melted butter to ensure crispiness and prevent sogginess. Keep phyllo covered with a damp towel while working to avoid drying out. Squeeze excess moisture from spinach to prevent watery filling. Let triangles cool on a wire rack before serving to maintain crisp crust. For vegan option, substitute feta with vegan cheese and butter with olive oil. Air fryer method: cook at 350°F (175°C) for 10-12 minutes, flipping halfway.

Nutrition

Keywords: spanakopita, spinach, feta, phyllo dough, appetizer, Greek, crispy, triangles, easy recipe

Find it online: https://tempotaste.com/crispy-spanakopita-triangles-recipe-easy-homemade-feta-spinach-appetizer/