Name: Delicious Spinach Feta Spanakopita Triangles Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 1 onion (chopped); ½ cup green onion (chopped); 10 ounce spinach (frozen); 1 tablespoon lemon juice; 2 tablespoons oregano (dried); 1½ cups feta cheese (crumbled); 2 eggs (beaten); ½ cup Parmesan cheese (grated, optional); 8 tablespoons butter (unsalted, melted, 1 stick); 1 teaspoon nutmeg (ground); 3 tablespoons olive oil; 14 sheets phyllo dough

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Spinach Feta Spanakopita Triangles are a delightful way to enjoy a traditional Greek dish that has captured hearts and taste buds alike. These savory pastries feature crispy layers of phyllo dough enveloping a rich filling of sautéed spinach, feta cheese, and aromatic herbs. The combination of textures and flavors makes them a standout choice for any gathering. Whether as an appetizer or a snack, these triangles are sure to impress your guests and satisfy your cravings.

Why You’ll Love This Spinach Feta Spanakopita Triangles

There are countless reasons to love this recipe. For starters, it’s incredibly easy to make, making it a perfect option for both novice cooks and experienced chefs alike. The spinach and feta cheese triangles offer a wonderful balance of flavors, with the creamy feta complementing the earthy spinach. Additionally, this dish is vegetarian-friendly, making it a great choice for those following a meatless diet. The Greek spinach feta triangles recipe is also versatile, allowing for various fillings or spices to cater to your taste. Finally, these triangles are perfect for meal prep, freezing well for future snacking or entertaining.

Ingredients for Spinach Feta Spanakopita Triangles

Gather these items:

1 onion (chopped)
½ cup green onion (chopped)
10 ounces spinach (frozen)
1 tablespoon lemon juice
2 tablespoons oregano (dried)
1½ cups feta cheese (crumbled)
2 eggs (beaten)
½ cup Parmesan cheese (grated, optional)
8 tablespoons butter (unsalted, melted, 1 stick)
1 teaspoon nutmeg (ground)
3 tablespoons olive oil
14 sheets phyllo dough

How to Make Spinach Feta Spanakopita Triangles Step-by-Step

Step 1: Remove the phyllo dough from the freezer to allow it to defrost. Keep the remaining sheets covered with a damp towel.
Step 2: In a large skillet, heat olive oil over medium heat. Add chopped onion and green onion and sauté until soft, about 5 minutes. Add the frozen spinach and cook until limp. Stir in lemon juice and remove from heat. Squeeze out excess moisture from the spinach mixture.
Step 3: Let the spinach mixture cool completely. In a medium bowl, beat eggs, crumble feta cheese, and mix with ground nutmeg. Combine with the cooled spinach mixture.
Step 4: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 5: Unroll one sheet of phyllo dough and lay it flat. Brush with melted butter and sprinkle with dried oregano. Place another sheet on top and repeat.
Step 6: Cut the layered phyllo sheets lengthwise into 4 strips. Place a tablespoon of the spinach and feta filling near one corner of each strip. Fold the corner over to form a triangle and continue folding into triangles.
Step 7: Arrange the spanakopita triangles on the baking sheets. Brush the tops with more melted butter and sprinkle with grated Parmesan cheese if desired.
Step 8: Bake for about 30 minutes or until golden brown and crisp. Let cool slightly before serving.

Pro Tips for the Best Spinach Feta Spanakopita Triangles

Keep these in mind:

Use fresh spinach if possible for a brighter flavor.
Don’t skip squeezing out excess moisture from the spinach mixture to prevent soggy pastries.
Experiment with different cheeses for a unique twist, such as adding ricotta or even a dash of feta variations with cheese.

Best Ways to Serve Spinach Feta Spanakopita Triangles

These triangles are delicious on their own, but you can enhance the experience by serving them with:

A side of tzatziki sauce for dipping.
A fresh Greek salad to complement the flavors.
Homemade spinach feta parcels as part of a larger spread of appetizers.

How to Store and Reheat Spinach Feta Spanakopita Triangles

To store, place any leftover triangles in an airtight container in the fridge for up to 3 days. For reheating, pop them in a preheated oven at 350°F for about 10 minutes, or until warmed through. These triangles can also be frozen before baking; just defrost and bake as directed when you’re ready to enjoy them again.

Frequently Asked Questions About Spinach Feta Spanakopita Triangles

What’s the secret to perfect Spinach Feta Spanakopita Triangles?

The secret lies in the quality of your ingredients and ensuring the phyllo dough remains moist while you work. Properly squeezing out the spinach mixture’s moisture also allows for a crispier pastry.

Can I make Spinach Feta Spanakopita Triangles ahead of time?

Absolutely! You can prepare these triangles in advance and freeze them before baking. Just thaw and bake them when you’re ready to serve.

How do I avoid common mistakes with Spinach Feta Spanakopita Triangles?

Common mistakes include not sealing the triangles well, which can cause them to open while baking. Also, be careful not to overfill them; a tablespoon of filling is typically sufficient.

Variations of Spinach Feta Spanakopita Triangles You Can Try

Feel free to experiment with different fillings and flavors. Consider adding:

Chopped sun-dried tomatoes for a burst of sweetness.
Artichokes for a Mediterranean touch.
Other cheeses like goat cheese or mozzarella for a different flavor profile.
Herbs such as dill or parsley to enhance the filling further.

Delicious Spinach Feta Spanakopita Triangles Recipe

Author: basmer
Total Time: 1 hour 15 minutes
Yield: 24 triangles 1x
Diet: Vegetarian

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Description

Delicious traditional Greek Spanakopita featuring crispy phyllo triangles filled with a savory mixture of sautéed spinach, onions, feta cheese, and aromatic herbs.

Instructions

Remove the phyllo dough from the freezer to allow it to defrost. Keep the remaining sheets covered with a damp towel.
In a large skillet, heat olive oil over medium heat. Add chopped onion and green onion and sauté until soft, about 5 minutes. Add the frozen spinach and cook until limp. Stir in lemon juice and remove from heat. Squeeze out excess moisture from the spinach mixture.
Let the spinach mixture cool completely. In a medium bowl, beat eggs, crumble feta cheese, and mix with ground nutmeg. Combine with the cooled spinach mixture.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Unroll one sheet of phyllo dough and lay it flat. Brush with melted butter and sprinkle with dried oregano. Place another sheet on top and repeat.
Cut the layered phyllo sheets lengthwise into 4 strips. Place a tablespoon of the spinach and feta filling near one corner of each strip. Fold the corner over to form a triangle and continue folding into triangles.
Arrange the spanakopita triangles on the baking sheets. Brush the tops with more melted butter and sprinkle with grated Parmesan cheese if desired.
Bake for about 30 minutes or until golden brown and crisp. Let cool slightly before serving.