Golden Flaky Spanakopita Triangles

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Spanakopita, a savory Greek pie filled with spinach and feta cheese, is a popular appetizer or light meal. The flaky filo dough exterior gives way to a creamy spinach and cheese filling, making it a crowd-pleaser. These spanakopita triangles are a delightful twist on the classic recipe, offering individual portions that are perfect for parties, potlucks, or a quick and satisfying snack.

Ingredients:

Spanakopita
Spanakopita

1 pound fresh spinach, washed and roughly chopped

  • 1/2 cup crumbled feta cheese
  • 1/4 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped red onion
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh dill (or 1 tablespoon dried dill)
  • 1 large egg, beaten
  • 1 package (1 pound) filo dough, thawed according to package instructions
  • 1/2 cup melted butter
  • Salt and freshly ground black pepper to taste

  • Directions:

    1. Sauté the spinach: In a large skillet over medium heat, heat a drizzle of olive oil. Add the chopped spinach and cook, stirring occasionally, until wilted, about 5 minutes. Drain any excess liquid from the spinach using a colander.

    2. Combine the filling: In a large bowl, combine the cooked spinach, feta cheese, ricotta cheese, Parmesan cheese, red onion, garlic, dill, and beaten egg. Season with salt and pepper to taste.

    3. Assemble the triangles: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet. Carefully unfold the filo dough and lay it flat on a clean work surface. Cover the dough with a damp kitchen towel to prevent it from drying out.

    4. Using a sharp knife, cut the filo dough into approximately 12-inch squares. Brush one square of filo dough with melted butter. Place a spoonful of the spinach filling in the center of the dough square. Fold one corner of the dough diagonally over the filling to create a triangle. Continue folding the dough in triangles, brushing each layer with melted butter as you go, until you reach the end of the dough square. Repeat this process with remaining filo squares and filling.

    5. Bake the triangles: Arrange the spanakopita triangles on the prepared baking sheet, leaving a little space between each one. Brush the tops of the triangles with melted butter. Bake for 20-25 minutes, or until golden brown and crispy.

    6. Serve and enjoy! Let the spanakopita triangles cool slightly before serving. Enjoy them warm or at room temperature.

    Nutrition Facts:

    (Per serving, about 2 triangles)

    Calories: 250

  • Fat: 12g
  • Saturated Fat: 6g
  • Cholesterol: 50mg
  • Sodium: 350mg
  • Carbohydrates: 25g
  • Protein: 10g

  • Conclusion

    Spanakopita triangles are a delicious and easy-to-make appetizer or snack. They are perfect for parties, potlucks, or a quick and satisfying meal. With their flaky filo dough crust and creamy spinach and cheese filling, they are sure to be a hit with everyone who tries them.

    Frequently Asked Questions (FAQs)

    1. Can I use frozen spinach instead of fresh spinach?

    Absolutely! Thaw 1 pound of frozen spinach according to package instructions and squeeze out any excess moisture before using it in the recipe.

    2. What substitutions can I make for the feta cheese?

    If you don’t have feta cheese, you can substitute another crumbled cheese such as ricotta salata, goat cheese, or even mozzarella cheese.

    3. Do I have to use dill?

    Dill adds a wonderful flavor to spanakopita, but if you don’t have any, you can simply omit it. Fresh parsley or mint would also be a tasty alternative.

    4. Can I make these spanakopita triangles ahead of time?

    Yes, you can! Assemble the triangles and store them in the refrigerator for up to 24 hours before baking. When ready to bake, simply take them out of the fridge and bake them according to the instructions.

    5. How can I reheat leftover spanakopita triangles?