Description
A classic Greek spanakopita recipe featuring flaky phyllo pastry filled with a savory mixture of spinach, feta cheese, aromatic herbs, and garlic. Perfectly baked to golden brown, these spinach and feta triangles make a delicious appetizer or snack for any occasion.
Ingredients
Filling
- 16 ounces frozen spinach (defrosted, drained)
- 1 tablespoon olive oil
- 1 medium red onion (diced)
- 5 garlic cloves (minced)
- 2 teaspoons dried dill
- ½ cup parsley leaves (finely chopped and loosely packed)
- ¼ cup green onions (finely chopped, about 5 – white and light green portions)
- 2 teaspoons lemon zest
- ½ teaspoon black pepper
- 1 ½ cups crumbled feta cheese (about 6 oz)
Assembly & Baking
- 6 tablespoons unsalted butter (melted)
- About 20 sheets (one sleeve) phyllo pastry, defrosted
Instructions
- Make the filling: Heat olive oil in a large skillet over medium heat. Add the diced onions and cook, stirring regularly, until they start to soften, about 5 minutes.
- Add garlic and dill: Stir in the minced garlic and dried dill. Cook with the onions, stirring frequently, until everything is caramelized and soft, about 5 more minutes. Remove from heat and let cool.
- Prepare spinach: Squeeze the defrosted spinach thoroughly to drain all excess water, aiming for about 1 cup of packed spinach. Transfer the spinach to the skillet with the cooled onion mixture.
- Combine herbs and cheese: Add the chopped parsley, green onions, lemon zest, black pepper, and crumbled feta cheese to the skillet. Stir well to evenly distribute all ingredients.
- Preheat oven and prep baking sheet: Set the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare phyllo strips: On a clean surface, roll out the phyllo pastry. Using a pizza cutter, cut it lengthwise into 2½ to 3-inch wide strips. Cover the phyllo with a barely damp towel to prevent drying.
- Butter phyllo layers: Layout one strip of phyllo on a clean surface and brush gently with melted butter using a pastry brush. Place a second phyllo strip directly on top and brush with butter again.
- Fill and fold triangles: Place about 1 heaping tablespoon of the filling mixture at one corner of the layered pastry strips, shaping it roughly into a triangle. Fold the corner over toward the nearest opposite edge, then continue folding in a triangular pattern along the strip until completely rolled.
- Place on baking sheet: Transfer each filled triangle to the prepared baking sheet, spacing about ½ inch apart. Cover assembled triangles with a damp towel while working on the rest to keep pastry moist.
- Bake: Bake the spanakopita triangles in the preheated oven for 20 to 25 minutes, until they turn golden brown and crisp.
- Cool and serve: Remove from the oven and allow to cool on the baking sheet for 10 minutes before serving to allow flavors to meld and ensure the pastry sets properly.
Notes
- Be sure to squeeze out as much liquid as possible from the spinach to prevent soggy pastry.
- Work quickly when assembling the phyllo as it dries out fast; keep covered with a damp towel.
- Feta cheese can be substituted with a vegetarian-friendly alternative to make this recipe vegetarian compliant.
- Spanakopita triangles can be prepared ahead of time and frozen before baking.
- Use unsalted butter to control sodium content, but salted butter may be used if preferred.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
