Lovely Spanakotiropitakia
Delight your taste buds with these "Lovely Spanakotiropitakia," a quintessential Greek appetizer filled with a rich and savory blend of fresh spinach, creamy feta, and ricotta cheeses. Encased in layers of buttery, crisp phyllo dough, these bite-sized triangles are elevated by aromatic fresh dill, sautéed onions, and a hint of black pepper. Perfectly golden and flaky, they make an irresistible addition to any gathering or a delicious snack on their own. With simple steps like folding the phyllo into neat triangles and baking to perfection, this recipe makes it easy to bring authentic Mediterranean flavors to your table in just under an hour. Serve these spinach and cheese delights warm from the oven for maximum flavor and crunch!
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Recipe Information
Ingredients
- 10 sheets phyllo dough sheets
- 300 grams fresh spinach
- 150 grams feta cheese
- 100 grams ricotta cheese
- 1 medium yellow onion, finely chopped
- 2 stalks green onions, thinly sliced
- 1 large egg
- 2 tablespoons fresh dill, chopped
- 3 tablespoons olive oil
- 100 grams butter, melted
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the finely chopped onion and green onions until soft and translucent, about 3 minutes.
Add the spinach to the skillet in batches, stirring until wilted. Remove from heat and set aside to cool slightly.
In a mixing bowl, combine feta cheese, ricotta, egg, fresh dill, salt, and black pepper. Add the cooled spinach mixture and stir until evenly combined.
Carefully unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.
Take one sheet of phyllo dough and brush it lightly with melted butter. Place a second sheet on top and brush with butter again. Cut the stacked phyllo into 3 long strips.
Place 1 tablespoon of the spinach-cheese filling near one end of a strip. Fold the corner of the strip over the filling to form a triangle. Continue folding the triangle over itself, maintaining the shape, until you reach the end of the strip. Repeat with the remaining phyllo sheets and filling.
Arrange the triangles on the prepared baking tray and brush their tops with melted butter.
Bake for 20-25 minutes, or until the triangles are golden brown and crisp.
Allow the Spanakotiropitakia to cool slightly before serving. Enjoy while warm!
Nutrition Facts
Calories |
122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 210 mg | 9% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.4 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 67 mg | 5% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 37 mg | 1% | |
*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.
