Spinach & Feta Phyllo Triangles

by

🍃 Spinach & Feta Phyllo Triangles

These triangles are the perfect marriage of flaky, buttery pastry and a robust herb-filled center. Whether served as an appetizer at a party or a light lunch with a side salad, they are consistently a crowd-pleaser.

  • Prep time: 25 minutes

  • Cook time: 20–25 minutes

  • Servings: Makes approx. 12–16 triangles

🛒 Ingredients

The Filling:

  • 1 lb (450g) Fresh Spinach: Sautéed and squeezed bone-dry (or frozen chopped spinach, thawed and squeezed).

  • 1 cup Feta Cheese: Crumbled (high-quality sheep’s milk feta is best).

  • 2 Green Onions: Finely sliced.

  • 1/4 cup Fresh Dill: Chopped (essential for that authentic flavor).

  • 1 Egg: Lightly beaten (to bind the filling).

  • Salt & Black Pepper: To taste (be careful with salt, as feta is already salty).

The Pastry:

  • 1 roll Phyllo Dough: Thawed completely.

  • 1/2 cup Butter: Melted (for brushing).

  • 1 tsp Poppy Seeds or Sesame Seeds: For garnish.

👩‍🍳 Instructions

  1. Prepare the Filling: In a medium bowl, combine the dried spinach, crumbled feta, green onions, dill, and egg. Mix until well combined.

  2. Prepare the Dough: Lay one sheet of phyllo on a clean surface. Brush lightly with melted butter. Place a second sheet on top and brush again.

  3. The “Roll and Cut” Method (As shown in your image): * Spread a thin layer of the spinach mixture across the entire surface of the buttered phyllo sheets.

    • Roll the sheets up tightly into a long “log.”

    • Using a sharp knife, cut the log at diagonal angles to create triangle shapes.

  4. Bake: Place the triangles on a baking sheet lined with parchment paper. Brush the tops with remaining butter and sprinkle with poppy seeds.

  5. Cook: Bake at 375°F (190°C) for 20–25 minutes, or until the pastry is deep golden brown and crispy.

💡 Pro Tips

  • Dry the Spinach: The #1 enemy of this recipe is moisture. If the spinach is wet, the bottom of your pastry will be soggy. Squeeze it in a kitchen towel until no more liquid comes out.

  • Keep Phyllo Covered: Phyllo dough dries out in minutes. Keep the sheets you aren’t currently using under a slightly damp (not soaking) clean kitchen towel.

  • Cheese Variety: For a creamier texture, you can swap 1/4 cup of the feta for Ricotta or Cream Cheese.

📊 Nutritional Info (Per Triangle)

  • Calories: 145 kcal

  • Total Fat: 9g

  • Carbohydrates: 12g

  • Protein: 4g

  • Sodium: 280mg

✨ Benefits

  • Iron & Vitamin K: Spinach is a powerhouse for bone health and blood oxygenation.

  • Portion Control: The triangle shape makes them easy to serve and track for snacking.

  • Versatility: They freeze beautifully! You can freeze them raw and bake them straight from the freezer (just add 5-10 minutes to the bake time).

❓ Common Q&A

Q: Can I use Puff Pastry instead of Phyllo? A: Yes! It will be less “crunchy/flaky” and more “light/airy,” but it works perfectly. If using puff pastry, skip the multiple layers of buttering.

Q: Why did my pastry crack when I rolled it? A: The dough was likely too dry. Ensure your phyllo is fully thawed and that you aren’t leaving it exposed to the air for too long.

Q: How do I store leftovers? A: Store in an airtight container in the fridge for up to 3 days. To crisp them back up, reheat in an oven or air fryer; the microwave will make them soft.

Leave a Comment