Delicious Greek Spanakopita Triangles

$- 1 pound fresh spinach, thoroughly washed and chopped - 1 cup crumbled feta cheese - 1/2 cup creamy ricotta cheese - 1/4 cup freshly grated Parmesan cheese - 1 small onion, finely minced - 2 cloves garlic, minced - 2 tablespoons high-quality olive oil - 1/2 teaspoon freshly grated nutmeg - Sea salt and freshly ground black pepper to taste - 1 package of phyllo dough (approximately 20 sheets) - 1/2 cup melted butter, for brushing - Sesame seeds for garnish (optional) The ingredients for Greek Spanakopita triangles are fresh and simple. First, you need spinach. Fresh spinach is key for a bright flavor. Next, three types of cheese enhance the filling: feta, ricotta, and Parmesan. Feta gives a tangy taste, while ricotta adds creaminess. Parmesan gives a nice depth of flavor. Onion and garlic add great aroma. Use a small onion, finely minced, and two cloves of garlic. Olive oil is essential for sautéing these aromatics. Seasonings, like nutmeg, salt, and pepper, bring all the flavors together. You will also need phyllo dough. Phyllo is thin and flaky, making the triangles crispy. Butter is vital for brushing the dough. It helps create that golden crust. Lastly, sesame seeds are optional but add a nice crunch and flavor. Gather these ingredients, and you are ready to create a delicious snack! {{ingredient_image_2}} Start by heating olive oil in a large skillet over medium heat. Add the finely minced onion and cook it until it turns soft and fragrant, about 5 minutes. Next, toss in minced garlic and chopped spinach. Stir this mix often until the spinach wilts and the moisture cooks off, which takes about 3 to 4 minutes. Once done, take the skillet off the heat and let the mixture cool for a few minutes. In a big mixing bowl, combine the sautéed spinach mix with crumbled feta, creamy ricotta, and grated Parmesan cheese. Add freshly grated nutmeg, sea salt, and black pepper to taste. Stir everything together until it forms a well-mixed filling. This step ensures a rich, flavorful blend that brings the dish to life. On a clean surface, lay down one sheet of phyllo dough. Brush it lightly with melted butter. Then, place another sheet on top and coat it with butter too. This layering helps create a flaky texture. Repeat this process until you have about five sheets stacked together, all brushed with butter. Using a sharp knife, cut the stacked phyllo sheets into long strips, about 3 inches wide. At one end of each strip, place about one tablespoon of the spinach filling. Fold the side over the filling to create a triangle. Keep folding down the strip in a triangular shape, like folding a flag, until you reach the end. Ensure the filling is tightly encased so it doesn’t leak during baking. Repeat this until you use all the filling. Arrange the formed triangles on a baking sheet lined with parchment paper, leaving some space between them. Brush the tops with more melted butter and sprinkle sesame seeds if you want an extra crunch. Preheat your oven to 375°F (190°C) and bake the triangles for 25 to 30 minutes. They should turn golden brown and crispy. Let them cool slightly before serving for the best flavor and texture. Enjoy these savory bites warm! To keep phyllo dough fresh, cover it with a damp cloth. This method stops it from drying out while you work. Use a clean, slightly wet kitchen towel. It’s a simple step that makes a big difference. When applying butter, use a pastry brush. Brush a thin layer of melted butter on each sheet. This method helps the layers stick together and adds flavor. Avoid using too much butter, as it can make the dough greasy. Bake your spanakopita at 375°F (190°C) for a perfect crunch. A hotter oven can burn the phyllo, while a cooler one may leave it soggy. Keep an eye on them as they bake. After baking, let the triangles cool on a wire rack. This step prevents steam from making them soft. Cooling will keep them crispy and delicious. For a beautiful presentation, arrange the triangles on a colorful platter. Add fresh herbs like parsley or dill for a pop of green. This touch makes your dish more appealing. Pair spanakopita with a fresh salad or yogurt dip. A simple cucumber yogurt sauce complements the flavors well. These options create a balanced meal that everyone will enjoy. Pro Tips Use Fresh Spinach: For the best flavor and texture, always opt for fresh spinach rather than frozen. It will ensure a vibrant filling. Layering Phyllo: When working with phyllo dough, keep the unused sheets covered with a damp cloth to prevent them from drying out while you work. Customize Your Cheese: Feel free to mix different types of cheese into the filling, such as adding a bit of goat cheese for an extra tangy flavor. Perfect Golden Brown: To achieve a beautifully golden color, brush the tops of the triangles with melted butter just before baking. {{image_4}} You can get creative with spanakopita fillings. Adding different vegetables boosts flavor and nutrition. Consider mixing in chopped mushrooms, artichokes, or even sun-dried tomatoes. Fresh herbs like dill or parsley elevate the taste, too. You can also switch up the cheese. While feta is traditional, try using goat cheese for a tangy twist. A mix of cheeses can add depth. For example, ricotta and mozzarella create a creamy filling that melts beautifully. For those needing gluten-free options, look for gluten-free phyllo dough. Many brands offer this, making it easy to enjoy spanakopita without worry. Just make sure to check the package for instructions, as gluten-free dough can behave differently. If you're vegan, you can still enjoy these tasty triangles. Replace dairy with plant-based alternatives. Use tofu or cashew cheese in place of feta and ricotta. Adding nutritional yeast can provide a cheesy flavor too. If you plan a gathering, you can scale this recipe easily. Just double or triple the ingredients to make more triangles. They are perfect finger foods for parties. You can also create mini versions for appetizers. Cut the phyllo sheets into smaller strips. Fill them with some spinach mixture, and fold as usual. These bite-sized treats are fun and easy to serve. After enjoying your spanakopita triangles, store any leftovers in the fridge. Place them in an airtight container. This keeps them fresh and helps prevent drying. You can also cover them with plastic wrap. They will stay good for about 3 to 4 days. To enjoy your spanakopita again, preheat your oven to 350°F (175°C). Place the triangles on a baking sheet. Heat them for about 10 to 15 minutes. This method keeps them crispy. You can also use a toaster oven for small batches. Avoid using the microwave, as it can make the phyllo soggy. You can freeze spanakopita before or after cooking. For uncooked triangles, freeze them on a baking sheet first. Once they are firm, transfer them to a freezer bag. This way, they won’t stick together. They can stay in the freezer for up to 2 months. If you want to freeze cooked triangles, let them cool completely first. Then, store them in an airtight container. They can last in the freezer for about 1 month. When ready to eat, reheat them in the oven. Spanakopita is a Greek dish made of phyllo dough filled with spinach and cheese. It has roots in Greece and is loved for its crispy texture and savory flavor. The dish often includes herbs like dill and parsley, adding to its unique taste. You can find spanakopita served at many Greek festivals and family gatherings. Yes, you can use frozen spinach in spanakopita. However, fresh spinach gives a better texture and flavor. If you use frozen spinach, make sure to thaw it and squeeze out the water. This helps keep your filling from becoming too wet. Both options work, but fresh often tastes best. To keep your phyllo dough crispy, follow these tips: - Use melted butter between layers. - Work quickly to avoid drying out the dough. - Bake at a high temperature until golden brown. - Let the baked triangles cool slightly on a rack, not on a plate. This helps air circulate. You can store spanakopita in the fridge for up to three days. Keep it in an airtight container to maintain freshness. If you want to enjoy it later, you can also freeze it for up to two months. Just remember to reheat it in the oven to get that crispiness back. Making spanakopita brings rich flavors and textures to your table. We covered key ingredients like spinach, various cheeses, and phyllo dough. I shared steps to sauté aromatics and prepare the filling, then guide you in forming triangles and baking them just right. With tips to keep your phyllo crispy and ideas for serving, you can customize variations to fit any diet or gathering. Whether reheating leftovers or freezing batches, these tips ensure this dish shines every time. Dive in and enjoy this delightful Greek classic!$

Delicious Greek Spanakopita Triangles

Crispy phyllo pastry filled with a savory mixture of spinach, feta, and ricotta cheese.

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Prep Time 30

Cook Time 30

Total Time 1

Course Appetizer

Cuisine Greek

Servings 20

Calories 150 kcal

Ingredients

1 pound fresh spinach, thoroughly washed and chopped
1 cup crumbled feta cheese
1/2 cup creamy ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 small onion, finely minced
2 cloves garlic, minced
2 tablespoons high-quality olive oil
1/2 teaspoon freshly grated nutmeg
to taste sea salt and freshly ground black pepper
1 package phyllo dough (approximately 20 sheets)
1/2 cup melted butter, for brushing
to taste sesame seeds for garnish (optional)

Instructions

In a large skillet over medium heat, pour in the olive oil. Add the finely chopped onion and sauté until it turns translucent and fragrant, approximately 5 minutes.
Toss in the minced garlic and chopped spinach, stirring frequently until the spinach wilts and any excess moisture evaporates, about 3-4 minutes. Remove the skillet from the heat and let the mixture cool for a few minutes.
In a spacious mixing bowl, combine the sautéed spinach mixture with crumbled feta, creamy ricotta, grated Parmesan, freshly grated nutmeg, and a generous pinch of sea salt and black pepper. Mix thoroughly until well incorporated.
Preheat your oven to 375°F (190°C) so it's ready for baking.
On a clean, flat surface, lay down one sheet of phyllo dough and lightly brush it with melted butter. Layer another sheet of phyllo on top and brush that with butter as well, ensuring it is evenly coated.
Using a sharp knife, cut the stacked phyllo sheets into long strips, about 3 inches wide, creating several long rectangles.
At one end of each strip, place approximately one tablespoon of the spinach filling. Fold the side over the filling to form a triangle. Continue folding down the strip in a triangular shape (like folding a flag) until you reach the end of the strip. Ensure the filling is securely encased. Repeat this process until all filling has been used.
Arrange the formed triangles on a baking sheet lined with parchment paper, spacing them slightly apart. Brush the tops with additional melted butter and sprinkle sesame seeds over them if you like a little extra crunch and flavor.
Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the triangles are golden brown and crispy to the touch.
Once baked, remove the spanakopita triangles from the oven and let them cool slightly before serving. These delightful pastries are best enjoyed warm.

Notes

Serve warm, garnished with fresh herbs for added flavor.

Keyword appetizer, Greek, pastry, spanakopita, spinach