Phyllo Triangles with Spinach Feta and Ricotta
Delight in the irresistible layers of buttery crunch and creamy filling with these Phyllo Triangles with Spinach, Feta, and Ricotta. This savory appetizer combines tender sautéed spinach, tangy feta, smooth ricotta, and aromatic dill, creating a luscious filling wrapped inside delicate, golden phyllo dough. Perfectly seasoned and folded into bite-sized triangles, each piece bakes to flaky perfection in just 25 minutes. Whether served as an elegant starter, party snack, or light lunch, these phyllo triangles are sure to impress. With simple ingredients and easy-to-follow steps, this recipe strikes the perfect balance between gourmet appeal and effortless preparation.
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Recipe Information
Ingredients
- 300 grams fresh spinach
- 150 grams feta cheese
- 100 grams ricotta cheese
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 egg, lightly beaten
- 2 tablespoons dill, chopped
- 12 phyllo dough sheets, thawed
- 100 grams unsalted butter, melted
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for 1 more minute.
Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly. Once cooled, squeeze out any excess liquid and chop the spinach finely.
In a large bowl, combine the spinach, feta cheese, ricotta cheese, beaten egg, dill, salt, and pepper. Mix until well combined.
Unroll the phyllo dough and keep it covered with a damp towel to prevent it from drying out. Take one sheet of phyllo dough and brush it lightly with melted butter. Place another sheet on top and brush with butter again. Cut the stacked sheets lengthwise into 3 equal strips.
Place a tablespoon of the spinach mixture at the bottom of one strip. Fold the corner of the strip over the filling to form a triangle. Continue folding the strip, keeping the triangle shape, until you reach the end. Repeat with the remaining strips and filling.
Place the triangles on the prepared baking sheet, seam side down. Brush the tops with more melted butter.
Bake in the preheated oven for 20-25 minutes, or until the triangles are golden brown and crispy.
Remove from the oven and let cool slightly before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 324 mg | 14% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.7 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 111 mg | 9% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 56 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.
