Spanakopita Triangles + Video
Spanakopita triangles are flaky phyllo pastry with spinach and cheese filling. Make this recipe for a delicious, classic Greek appetizer!
Servings: 27 pieces
- 1 red onion diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ⅛ teaspoon red pepper flakes
- 6 oz feta cheese crumbles
- ½ cup Greek yogurt plain
- 1 egg large
- 1 tablespoon fresh dill
- 10 oz frozen spinach thawed and drained
- ½ cup parsley chopped fine
- 1 cup walnuts chopped fine (optional)
- 1 package Phyllo pastry thawed per package instructions
- 1 cup butter melted
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.
In a bowl mix together the feta, Greek yogurt, egg, dill, spinach, parsley and walnuts until smooth.
Fold in the onion and garlic mixture. Set aside and preheat oven to 350°F.
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.
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.
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.
Sodium: 310mg | Calcium: 61mg | Vitamin C: 2mg | Vitamin A: 1575IU | Sugar: 1g | Fiber: 1g | Potassium: 95mg | Cholesterol: 30mg | Calories: 170kcal | Trans Fat: 1g | Saturated Fat: 6g | Fat: 13g | Protein: 4g | Carbohydrates: 11g | Iron: 1mg