Spinach Feta and Sun Dried Tomato Phyllo Triangles
Delight your taste buds with these irresistibly crispy Spinach Feta and Sun-Dried Tomato Phyllo Triangles, a perfect appetizer or party snack bursting with Mediterranean flavors. Layers of buttery, golden phyllo dough encase a savory filling of tender spinach, tangy feta cheese, sweet sun-dried tomatoes, and a hint of garlic, fresh dill, and green onion for a fragrant, herbaceous twist. Each bite is a harmonious balance of flaky texture and rich, zesty filling, making these triangles a crowd-pleaser. Easy to prepare ahead and bake in just 20 minutes, these versatile pastries are ideal for holiday entertaining, elegant gatherings, or even a quick snack. Serve warm or at room temperature for a dish that’s as convenient as it is delicious. Keywords: spinach feta phyllo triangles, sun-dried tomato appetizers, Mediterranean party snacks, crispy phyllo recipes, easy savory pastries.
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Recipe Information
Ingredients
- 10 ounces Frozen spinach (thawed and drained)
- 1 cup Feta cheese (crumbled)
- 0.33 cup Sun-dried tomatoes (finely chopped)
- 2 cloves Garlic (minced)
- 2 Green onions (sliced)
- 2 tablespoons Fresh dill (chopped)
- 1 Egg (beaten)
- 12 Phyllo dough sheets (thawed if frozen)
- 0.5 cup Unsalted butter (melted)
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, combine the drained spinach, feta cheese, chopped sun-dried tomatoes, minced garlic, green onions, and fresh dill. Mix thoroughly.
Add the beaten egg, salt, and black pepper to the mixture. Stir until everything is evenly incorporated to make the filling.
Unroll the phyllo dough sheets and cover them with a damp towel to prevent drying out while you work.
Take one sheet of phyllo dough and place it on a clean work surface. Brush lightly with melted butter, and then layer a second sheet of phyllo dough on top. Brush this sheet with butter as well.
Using a sharp knife or a pizza cutter, cut the layered phyllo sheets lengthwise into 3 long strips.
Place a heaping teaspoon of the spinach-feta filling at the bottom end of one strip. Fold the bottom corner of the strip diagonally over the filling to form a triangle. Continue folding the strip over itself (like folding a flag) until you reach the end of the strip. Repeat with the remaining strips.
Place the assembled triangles on the prepared baking sheet. Brush the tops lightly with melted butter.
Repeat the process with the remaining phyllo sheets and filling until all the triangles are assembled.
Bake in the preheated oven for 18-20 minutes, or until the phyllo triangles are golden brown and crispy.
Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 5341 mg | 232% | |
| Total Carbohydrate | 226.1 g | 82% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 19.5 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1694 mg | 130% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2941 mg | 63% | |
*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.
