Spinach and Feta Stuffed Phyllo Triangles, also known as Spanakopita in Greek cuisine, are a delightful and savory pastry that has captured the hearts of many food lovers around the world. This dish combines the earthy flavors of spinach with the tangy, creamy goodness of feta cheese, all encased in layers of crispy, flaky phyllo dough. Traditionally enjoyed as an appetizer or snack, these triangles are also perfect for a light meal or as part of a larger spread of Mediterranean dishes.
The cultural significance of Spanakopita extends beyond its delicious taste; it is a staple in Greek households and is often served during festive occasions and family gatherings. The dish’s unique combination of flavors and textures makes it a versatile addition to any menu. The crispiness of the phyllo dough contrasts beautifully with the soft, flavorful filling, creating a delightful culinary experience with every bite.
Beyond its cultural roots, Spinach and Feta Stuffed Phyllo Triangles are appreciated for their simplicity and the ability to be prepared ahead of time. Whether you are an experienced cook or a kitchen novice, this recipe offers a rewarding cooking experience that results in a dish sure to impress your guests.
Gathering Your Ingredients and Tools
Before you begin, it’s essential to gather all the necessary ingredients and tools to ensure a smooth cooking process. For four servings, you will need the following ingredients:
- 1 package of phyllo dough (approximately 16 sheets)
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 1 cup crumbled feta cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 egg, lightly beaten
- Salt and pepper to taste
- 1/4 teaspoon nutmeg (optional)
- 1/4 cup melted butter or olive oil (for brushing the phyllo dough)
If some ingredients are hard to find or you have dietary preferences, consider these substitutions:
- For a vegan version, replace feta cheese with a plant-based feta alternative and use an egg substitute.
- If fresh spinach is unavailable, frozen spinach works just as well—just ensure it is thoroughly drained to avoid excess moisture.
- Butter can be substituted with olive oil to keep the recipe dairy-free.
In addition to the ingredients, you will need the following tools:
- A sharp knife for chopping
- A large skillet for sautéing
- A mixing bowl
- A pastry brush for applying butter or oil to the phyllo dough
- A baking sheet lined with parchment paper
Preparing the Spinach and Feta Filling
The first step in making Spinach and Feta Stuffed Phyllo Triangles is to prepare the flavorful filling. Begin by heating the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it becomes translucent, which should take about 5 minutes. Next, add the minced garlic and cook for an additional minute until fragrant.
Once the onions and garlic are ready, stir in the chopped spinach. If you are using fresh spinach, cook it until it wilts down and any excess moisture evaporates. For frozen spinach, ensure it is thoroughly thawed and drained before adding it to the skillet. Season the mixture with salt, pepper, and nutmeg (if using), and cook for another 2-3 minutes to allow the flavors to meld together.
Transfer the spinach mixture to a mixing bowl and let it cool slightly. Once cooled, add the crumbled feta cheese and the lightly beaten egg. Mix everything thoroughly to combine. The egg will help bind the filling together, ensuring it stays intact during baking. Taste the filling and adjust the seasoning if necessary. Your spinach and feta filling is now ready to be encased in the delicate layers of phyllo dough.
Assembling the Phyllo Triangles
With the filling prepared, it’s time to assemble the phyllo triangles. Begin by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. Carefully unroll the phyllo dough and cover it with a slightly damp kitchen towel to prevent it from drying out.
Take one sheet of phyllo dough and place it on a clean, flat surface. Lightly brush the entire surface with melted butter or olive oil. Place another sheet of phyllo on top and brush it with butter or oil as well. Using a sharp knife or a pizza cutter, cut the layered phyllo sheets into strips approximately 3 inches wide.
Place a heaping teaspoon of the spinach and feta filling at the end of each strip. Fold the corner of the strip over the filling to form a triangle. Continue folding the strip in a triangle shape, much like folding a flag, until you reach the end of the strip. Repeat this process with the remaining phyllo sheets and filling.
Arrange the assembled triangles on the prepared baking sheet, leaving a small space between each one. Lightly brush the tops with more melted butter or olive oil to ensure they bake to a golden, crispy perfection. Your phyllo triangles are now ready to be baked.
Baking and Serving Your Phyllo Triangles
Place the baking sheet in the preheated oven and bake the phyllo triangles for 20-25 minutes, or until they are golden brown and crispy. Keep an eye on them towards the end of the baking time to prevent over-browning. Once baked, remove the triangles from the oven and let them cool slightly on a wire rack.
To serve, arrange the Spinach and Feta Stuffed Phyllo Triangles on a platter. They can be enjoyed warm or at room temperature, making them a versatile option for various occasions. These triangles pair wonderfully with a simple Greek salad, tzatziki sauce, or a selection of olives and pickled vegetables. For a more substantial meal, consider serving them alongside roasted vegetables or a light soup.
If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, place the triangles in a preheated oven at 350°F (175°C) for about 10 minutes, or until they are warmed through and crispy again. Avoid using the microwave, as it can make the phyllo dough soggy.
