Spinach & Cheese Phyllo Triangles

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Spinach & Cheese Phyllo Triangles

Description

Spinach & Cheese Phyllo Triangles are crispy, golden pastries filled with a savory mixture of spinach, creamy cheese, and herbs. Inspired by Mediterranean flavors, these flaky bites are perfect as appetizers, snacks, or party finger food. The delicate layers of phyllo dough bake into a light, crunchy shell that contrasts beautifully with the soft, cheesy filling inside. They’re elegant yet simple to prepare, making them a go-to recipe for entertaining or meal prepping.

Ingredients

For the Filling

  • 2 cups fresh spinach (or frozen, thawed and drained היטב)
  • 1 cup crumbled feta cheese
  • 1/2 cup ricotta cheese (optional for creaminess)
  • 1/4 cup grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 egg (for binding)
  • Salt and black pepper to taste
  • 1/2 teaspoon dried oregano or dill (optional)

For the Phyllo Layers

  • 8–10 sheets phyllo dough, thawed
  • 1/3 cup melted butter or olive oil
  • 1 egg (for egg wash)
  • Optional: sesame seeds or poppy seeds for topping

Instructions

  1. Prepare the filling:
    Heat olive oil in a pan over medium heat. Sauté onion until soft, then add garlic and cook for 1 minute. Add spinach and cook until wilted (or heated through if using frozen). Remove from heat and let cool slightly.
  2. Mix the cheeses:
    In a bowl, combine feta, ricotta, Parmesan, and egg. Add the spinach mixture, then season with salt, pepper, and herbs. Mix well until fully combined.
  3. Prepare phyllo dough:
    Lay one sheet of phyllo on a clean surface and brush lightly with melted butter or oil. Place another sheet on top and brush again. Cut into long strips (about 3 inches wide).
  4. Fill and fold:
    Place a spoonful of filling at one end of each strip. Fold into triangles by folding diagonally, continuing until the strip is used up (like folding a flag).
  5. Arrange and brush:
    Place triangles on a baking sheet lined with parchment paper. Brush tops with egg wash and sprinkle with sesame or poppy seeds if desired.
  6. Bake:
    Bake in a preheated oven at 375°F (190°C) for 20–25 minutes or until golden brown and crispy.
  7. Serve:
    Let cool slightly before serving. Enjoy warm or at room temperature.

Notes

  • Ensure spinach is well-drained to prevent soggy filling.
  • Keep phyllo dough covered with a damp cloth while working to prevent drying out.
  • Feta provides saltiness, so adjust added salt accordingly.

Tips

  • Add chopped herbs like parsley or fresh dill for extra flavor.
  • For a richer taste, mix in a little cream cheese.
  • These can be frozen before baking—just bake directly from frozen, adding a few extra minutes.
  • Use a sharp knife or pizza cutter for clean phyllo strips.

Servings

  • Makes 12–16 triangles
  • Serves 4–6 people as an appetizer

Nutritional Information (Approximate per triangle)

  • Calories: 90–120 kcal
  • Protein: 3–4g
  • Carbohydrates: 8–10g
  • Fat: 5–7g

Health Benefits

  • Rich in nutrients: Spinach provides iron, fiber, and vitamins A and K.
  • Calcium boost: Cheese contributes calcium for bone health.
  • Portion-controlled snack: Small size helps with moderation.
  • Balanced flavor and texture: Combines healthy greens with satisfying crunch.

Q&A

Q: Can I use frozen spinach?
Yes, just thaw and squeeze out excess moisture thoroughly.

Q: Can I make these ahead of time?
Absolutely. Assemble and refrigerate for a few hours or freeze for longer storage.

Q: What can I use instead of feta?
Goat cheese or a mix of mozzarella and Parmesan works well.

Q: How do I keep phyllo from tearing?
Work quickly and keep unused sheets covered with a damp towel.

Q: Can I air fry them?
Yes, cook at 375°F (190°C) for about 10–12 minutes until crispy.

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