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Crispy Greek Spanakopita Triangles

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A recipe for crispy Greek spanakopita triangles featuring a flaky phyllo crust filled with a savory spinach and feta mixture. Perfect for quick, delicious meals or entertaining.

Ingredients

Scale
  • 1 (16-ounce) package phyllo dough, thawed
  • 1 pound fresh spinach, washed, trimmed, and roughly chopped
  • 8 ounces feta cheese, crumbled
  • 1 medium yellow onion, finely diced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons olive oil, plus extra for brushing
  • 6 tablespoons unsalted butter, melted
  • 2 large eggs, beaten
  • Salt and pepper, to taste
  • Pinch of freshly grated nutmeg (optional)

Instructions

  1. Prepare the Filling (15 minutes): Heat 2 tablespoons olive oil in a skillet over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes. Add chopped spinach in batches, cooking down until wilted and moisture evaporates, about 5-7 minutes. Remove from heat and let cool slightly.
  2. Mix Filling Ingredients (5 minutes): In a large bowl, combine sautéed spinach and onions with crumbled feta, chopped dill, parsley, beaten eggs, nutmeg, salt, and pepper. Stir gently until well combined. Set aside.
  3. Prepare Phyllo Dough (5 minutes): Unroll thawed phyllo dough carefully on a clean surface. Cover with a lightly damp towel to prevent drying.
  4. Butter the Layers (10 minutes): Brush a 3-inch wide strip of phyllo with melted butter. Fold the strip in half lengthwise, brush again, then place a spoonful of filling at one end. Fold into a triangle, continuing to fold the triangle over itself along the strip until fully sealed.
  5. Arrange on Baking Sheet (5 minutes): Place each triangle seam-side down on a rimmed 9×13 inch baking sheet lined with parchment paper. Brush tops with more melted butter for extra crispness.
  6. Bake (25-30 minutes): Preheat oven to 375°F (190°C). Bake triangles until golden brown and crisp, about 25 to 30 minutes. Monitor to avoid burning.
  7. Cool Slightly and Serve: Let spanakopita cool for about 5 minutes before serving to help the filling set.

Notes

Keep unused phyllo covered with a damp towel to prevent drying. Brush phyllo layers generously with melted unsalted butter for best flakiness. Do not overfill triangles to prevent bursting. Bake on the middle rack for even heat. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in an oven or toaster oven at 350°F for 10 minutes to maintain crispiness.

Nutrition

Keywords: spanakopita, Greek, spinach, feta, phyllo dough, appetizer, crispy, homemade, flaky crust

Find it online: https://merrymorsel.com/crispy-greek-spanakopita-triangles-recipe-easy-homemade-flaky-phyllo-crust/