40 servings
AuthorMyHorioTotal Time1 hr 40 minsDifficultyIntermediateSpinach triangles are a smaller, hand-held version of the traditional Greek spanakopita, which is typically made in a large baking dish. These smaller-sized gems are filled with a savory mix of spinach, cheese, and dill, wrapped in layers of flaky phyllo dough. Perfect as appetizers or snacks, spinach triangles offer the same delicious flavors as the full-sized dish in a more convenient, single-serving format.
To make Spinach Triangles:
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Filling:
In a large mixing bowl or stand mixer, combine the ricotta, feta, dill, green onions, eggs, salt, and pepper. Mix until everything is blended well. Gradually add the chopped spinach, a handful at a time, and mix until it's fully incorporated. Set the filling aside.
Phyllo:
Before unwrapping the phyllo dough, cut the roll into three equal parts. Keep two portions covered to prevent drying out while you work with one.
Take two sheets of phyllo at a time, dripping melted butter (with a pastry brush) between the layers and on top. Place a rounded tablespoon of the filling at the bottom of each strip, then fold and roll into triangles, like a flag. Place them on the prepared baking sheets. Repeat until you’ve used up the filling or phyllo. If you plan to freeze them, cover the trays with plastic wrap without buttering the tops.
Bake:
To bake immediately, brush the tops of the triangles with melted butter.
Bake for about 40 minutes, or until golden brown.
Freezer Instructions:
When ready to bake, remove plastic wrap and brush the frozen triangles with melted butter. Cover them loosely with foil and bake at 375°F for 40 minutes. Remove the foil and bake uncovered for another 15 minutes until they’re golden and crisp.
Enjoy!
Ingredients
Directions
To make Spinach Triangles:
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Filling:
In a large mixing bowl or stand mixer, combine the ricotta, feta, dill, green onions, eggs, salt, and pepper. Mix until everything is blended well. Gradually add the chopped spinach, a handful at a time, and mix until it's fully incorporated. Set the filling aside.
Phyllo:
Before unwrapping the phyllo dough, cut the roll into three equal parts. Keep two portions covered to prevent drying out while you work with one.
Take two sheets of phyllo at a time, dripping melted butter (with a pastry brush) between the layers and on top. Place a rounded tablespoon of the filling at the bottom of each strip, then fold and roll into triangles, like a flag. Place them on the prepared baking sheets. Repeat until you’ve used up the filling or phyllo. If you plan to freeze them, cover the trays with plastic wrap without buttering the tops.
Bake:
To bake immediately, brush the tops of the triangles with melted butter.
Bake for about 40 minutes, or until golden brown.
Freezer Instructions:
When ready to bake, remove plastic wrap and brush the frozen triangles with melted butter. Cover them loosely with foil and bake at 375°F for 40 minutes. Remove the foil and bake uncovered for another 15 minutes until they’re golden and crisp.
Enjoy!