Tiropetakia Spinach and Feta Filled Phyllo Triangles
Delight your taste buds with Tiropetakia, a traditional Greek favorite featuring crisp, golden phyllo triangles stuffed with a luscious spinach and feta filling. This recipe combines tender, blanched spinach and tangy feta cheese with creamy ricotta, fresh dill, parsley, and green onions for an irresistible flavor blend. Wrapped in buttery layers of phyllo dough, these savory hand-held bites are baked to perfection, offering a satisfying crunch with every bite. Perfect as an appetizer, snack, or party finger food, these spinach and feta triangles are simple to make yet undeniably impressive. Whether for a casual gathering or an elegant affair, these tiropetakia are guaranteed to be a hit!
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Recipe Information
Ingredients
- 12 sheets Phyllo dough sheets
- 250 grams Fresh spinach
- 200 grams Feta cheese
- 100 grams Ricotta cheese
- 1 large Egg
- 50 milliliters Olive oil
- 75 grams Butter (melted)
- 10 grams Dill (fresh, chopped)
- 10 grams Parsley (fresh, chopped)
- 3 stalks Green onions (finely chopped)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and set aside.
Wash the spinach thoroughly, then chop it finely. Blanch it in boiling water for 1-2 minutes, then drain and squeeze out as much excess water as possible.
In a large mixing bowl, combine the cooked spinach, crumbled feta cheese, ricotta cheese, egg, chopped dill, parsley, green onions, salt, and black pepper. Mix thoroughly to form a cohesive filling.
Place a sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Place another phyllo sheet on top and brush again with butter. Repeat with a third sheet.
Cut the stacked phyllo sheets lengthwise into 3 equal strips.
Place a heaping teaspoon of the spinach and feta filling at one end of each strip. Fold the corner of the strip over the filling to form a triangle. Continue folding the triangle over itself, maintaining the triangular shape, until you reach the end of the strip. Repeat with the remaining phyllo sheets and filling.
Arrange the filled triangles on the prepared baking sheet. Brush the tops generously with melted butter.
Bake in the preheated oven for 20-25 minutes, or until the phyllo triangles are golden brown and crispy.
Allow to cool slightly before serving. Serve warm as an appetizer or snack.
Nutrition Facts
Calories |
2510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.3 g | 229% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 622 mg | 208% | |
| Sodium | 5257 mg | 229% | |
| Total Carbohydrate | 157.1 g | 57% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 1.5 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1755 mg | 135% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 788 mg | 17% | |
*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.
