Spanakopita Triangles + Video
Greek spanakopita triangles are savory spinach pies made with crispy phyllo dough and a rich, filling of feta cheese and spinach.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 27 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 red onion (diced)
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/8 tsp red pepper flakes
- 6 oz feta cheese crumbles
- 1/2 cup Greek yogurt (plain)
- 1 egg (large)
- 1 tbsp fresh dill
- 10 oz frozen spinach (thawed and drained)
- 1/2 cup parsley (chopped fine)
- 1 cup walnuts (chopped fine (optional))
- 1 package Phyllo pastry (thawed per package instructions)
- 1 cup butter (melted)
Instructions
- 1
In a skillet over medium heat add the oil. Saute the onions until golden and add the garlic, salt and red pepper flakes, cook for another 2 minutes. Set aside to cool.
- 2
In a bowl mix together the feta, Greek yogurt, egg, dill, spinach, parsley and walnuts until smooth.
- 3
Fold in the onion and garlic mixture. Set aside and preheat oven to 350°F.
- 4
Place the phyllo sheets on a clean working surface and cover with light kitchen towel. Working with 1 sheet of dough at a time, brush top lightly with melted butter, place another sheet on top and brush again with butter.
- 5
Using a sharp knife cut the sheets into 4 strips. At each end place a tablespoon of the filling. Fold one corner over filling to form a triangle and continue to fold onto itself until end of dough strip. Repeat with other strips and filling.
- 6
Line a baking pan with parchment paper and arrange triangles on top. Brush each with a little of the remaining melted butter and bake for 25 minutes.