Spinach and Feta Spanakopita Triangles

One of my favorite Greek dishes is spanakopita (a spinach and feta pie with a flaky phyllo dough crust)–you can make it as a whole pie or you can make little individual triangles. I prefer the triangles because they seem to be less heavy and they’re perfect for party appetizers or to serve a crowd for brunch. Once you get the hang of folding them, they don’t take long to make, especially if you have lots of helpers.

For the filling, you’re going to need 10-11 ounces of fresh baby spinach, a 12-ounce container of crumbled feta cheese, a stick of butter (you may end up needing a little more), about 10 sheets of phyllo dough (you may end up using more) and an egg (if you prefer; if I’m making these as an appetizer, I like it better without, but if you’re serving it for a meal, an egg will give it a little more substance.)

You’re also going to add all sorts of flavorful things like garlic, chopped green onions, some fresh dill, some lemon juice, and some salt and pepper.

In a large pot with high sides, heat 1 tablespoon butter over medium heat. Add garlic and green onions and cook 2-3 minutes, until tender and fragrant. Add the spinach and top with the lid to the pot. When the spinach has cooked down enough to be able to stir it, stir frequently to help break it down and to prevent scorching. Cook until the spinach has completely cooked down and most of the liquid has evaporated. Remove from heat.
Add the salt, pepper, dill, lemon juice, and feta and stir to combine. Add the egg (if desired)  and combine thoroughly. Set aside.

Preheat oven to 350 degrees F. Melt the remaining butter. Now…if you’ve never worked with phyllo dough before, it’s not nearly as intimidating as it sounds. You’ll find it in the freezer section of your grocery store (near the pie crusts) and you’ll just want to set it one roll on the counter a few hours before you make this recipe (or pop it in the refrigerator the day before.) It is tissue-thin…

and, especially when layered and brushed with butter, it puffs into a unbelievably flaky, melt-in-your-mouth pastry.

Place one sheet of phyllo dough on a clean work surface, the long side facing you, and cover the remaining dough with a lightly damp paper towel (you need to keep it a little moist or it will start breaking, but if it’s too wet, it will stick together and tear). Brush the surface of the dough with melted butter, then place another sheet on top of the first sheet and brush that sheet with butter. Using a pizza cutter, cut the dough into 5 equal pieces (about 2.5-3″ wide). Place 1 scant tablespoon of the spinach-feta filling at the bottom of each portion.

Fold the corner of the the dough over the filling, forming a triangle, then continue folding triangles (like you would fold a flag)

and place the triangles, seam side down, on a parchment-lined baking sheet. Repeat with remaining strips and then the remaining phyllo dough and feta filling.

Brush the triangles with butter and bake for 20-25 minutes or until golden brown. Cool for about 10 minutes before serving.

Spanakopita Triangles

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Description

Flaky, buttery phyllo dough is stuffed with a savory spinach and feta cheese mixture in this traditional Greek savory pastry.

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Ingredients

• 1–2 tablespoons extra-virgin olive oil
• 1/2 cup (1 stick) butter
• 1 10-11-ounce package baby spinach
• 1 clove garlic, minced
• 3 green onions, chopped
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fresh chopped dill
• Juice of 1 lemon
• 1 12-ounce carton crumbled feta cheese
• 1 egg, beaten (optional; see note)
• 10 sheets phyllo dough (more if necessary)

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Instructions

1. In a large pot with high sides, heat 1-2 tablespoons extra-virgin olive oil over medium heat. Add garlic and green onions and cook 2-3 minutes, until tender and fragrant. Add the spinach and top with the lid to the pot. When the spinach has cooked down enough to be able to stir it, stir frequently to help break it down and to prevent scorching. Cook until the spinach has completely cooked down and most of the liquid has evaporated. Remove from heat.
2. Add the salt, pepper, dill, lemon juice, and feta and stir to combine. Add the egg and combine thoroughly. Set aside.
3. Preheat oven to 350 degrees F. Melt the remaining butter. Place one sheet of phyllo dough on a clean work surface, the long side facing you, and cover the remaining dough with a lightly damp paper towel. Brush the surface of the dough with melted butter, then place another sheet on top of the first sheet and brush that sheet with butter. Using a pizza cutter, cut the dough into 5 equal pieces (about 2.5-3″ wide). Place 1 scant tablespoon of the spinach-feta filling at the bottom of each portion. Fold the corner of the the dough over the filling, forming a triangle, then continue folding triangles (like you would fold a flag) and place the triangles, seam side down, on a parchment-lined baking sheet. Repeat with remaining strips and then the remaining phyllo dough and feta filling.
4. Brush the triangles with butter and bake for 20-25 minutes or until golden brown.

Notes

• Adding an egg is optional here. For appetizers, I prefer it without, but if you’re serving it as a meal, it adds some bulk and protein.
• Once you get the hang of folding the dough, it moves very quickly. This is a great recipe for lots of helpers in the kitchen, even little helpers!