Here’s a Spanakopita Triangles recipe for a tasty, bite-sized appetizer:
Ingredients:
- 1 package phyllo pastry sheets (thawed according to package instructions)
- 2 tbsp olive oil (plus extra for brushing)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 oz (300 g) fresh spinach, chopped (or frozen spinach, thawed and squeezed dry)
- ½ cup crumbled feta cheese
- ¼ cup ricotta or cream cheese (optional for creaminess)
- 2 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 large egg (lightly beaten, for binding)
- Salt and pepper, to taste
Instructions:
- Prepare the filling:
- Heat olive oil in a skillet over medium heat.
- Add onion and cook until softened. Add garlic and cook for 1 minute.
- Stir in spinach and cook until wilted (if using fresh) or heated through (if using frozen).
- Remove from heat and let cool slightly.
- Mix the filling:
- In a bowl, combine the cooled spinach mixture, feta, ricotta (if using), dill, egg, salt, and pepper.
- Prepare the phyllo sheets:
- Preheat oven to 375°F (190°C).
- Place one sheet of phyllo on a clean surface and brush lightly with olive oil.
- Lay another sheet on top and brush again. Cut into long strips about 3 inches wide.
- Fill and fold:
- Place 1 tablespoon of filling at one end of each strip.
- Fold one corner over the filling to form a triangle, then continue folding in a triangle pattern down the strip.
- Bake:
- Place triangles on a parchment-lined baking sheet. Brush tops with olive oil.
- Bake for 20–25 minutes, or until golden brown and crisp.
- Serve:
- Serve warm with tzatziki or plain yogurt for dipping.
If you want, I can also give you a make-ahead freezer version so you can prep these in bulk and bake whenever you need fresh appetizers. That’s how Greek grandmas always have some ready. Would you like me to share that?
