Greek Spinach Triangles
Crispy, golden, and intensely flavorful, these Greek Spinach Triangles are the perfect bite-sized appetizers or snacks. Delicate layers of buttery phyllo dough encase a savory filling made from creamy feta and cream cheese, nutrient-packed spinach, aromatic garlic, fresh dill, and vibrant green onions. These delectable hand-held treats are easy to prepare, with just 30 minutes of prep time, and bake to perfection in under half an hour. Ideal for parties, family gatherings, or a light Mediterranean-inspired snack, these spinach triangles can be served warm or at room temperature. Their flaky texture and tangy, herb-infused filling make them a crowd-pleasing favorite. Impress your guests with this elegant take on spanakopita, highlighting simple yet authentic Greek flavors.
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Recipe Information
Ingredients
- 10 oz Frozen spinach, thawed and drained
- 8 oz Feta cheese, crumbled
- 4 oz Cream cheese, softened
- 1 Egg, lightly beaten
- 2 tbsp Fresh dill, chopped
- 3 Green onions, chopped
- 2 Garlic cloves, minced
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 package Phyllo dough sheets, thawed
- 0.5 cup Butter, melted
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the drained spinach, feta cheese, cream cheese, egg, dill, green onions, garlic, salt, and black pepper. Mix until well combined.
Lay one sheet of phyllo dough on a clean work surface. Keep the rest of the phyllo dough covered with a damp towel to prevent it from drying out.
Using a pastry brush, lightly brush the phyllo sheet with melted butter. Place another phyllo sheet on top and brush it with butter as well.
Cut the stacked phyllo sheets into 3-inch wide strips using a sharp knife or pizza cutter.
Place 1 tablespoon of the spinach filling at one end of a strip. Fold the corner over the filling to form a triangle. Continue folding the strip, maintaining the triangle shape, until you reach the end of the strip. Brush the outside of the triangle with melted butter.
Repeat with the remaining phyllo dough and filling until all ingredients are used.
Arrange the triangles on the prepared baking sheet, leaving a little space between each.
Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden brown and crispy.
Remove from the oven and let the triangles cool slightly before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 99 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
