Delicious Greek Spanakopita Triangles

$- 1 pound fresh spinach, washed and chopped - 1 cup crumbled feta cheese - 1/2 cup ricotta cheese - 1/4 cup grated Parmesan cheese - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - 1/2 teaspoon nutmeg - Salt and pepper to taste - 1 package of phyllo dough (about 20 sheets) - 1/2 cup melted butter (for brushing) - Sesame seeds for garnish (optional) You can swap fresh spinach for frozen spinach. Just thaw and drain it first. If you want a dairy-free option, try using tofu instead of cheese. For the cheeses, you can use goat cheese for a tangy taste or cream cheese for a richer flavor. If you can't find phyllo dough, you can use puff pastry. It won't be the same, but it will still taste good. Each triangle has about 150 calories. They also have protein, vitamins, and healthy fats. The spinach gives you iron and vitamins A and C. The cheeses add calcium and flavor. This dish is great for snacks or meals. {{ingredient_image_1}} Start by gathering all your ingredients. You will need fresh spinach, feta, ricotta, Parmesan, onion, garlic, olive oil, nutmeg, salt, pepper, phyllo dough, and melted butter. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until it turns soft, about five minutes. Then, add minced garlic and chopped spinach. Cook until the spinach wilts and no water remains. This step gives the filling great flavor. Once done, take it off the heat and let it cool. In a big bowl, mix the cooled spinach with feta, ricotta, Parmesan, nutmeg, salt, and pepper. Stir well. This mixture is the heart of your spanakopita. Now it’s time to work with the phyllo dough. First, preheat your oven to 375°F (190°C). Lay one sheet of phyllo on a clean surface and brush it lightly with melted butter. Place another sheet on top and brush it again. This makes the layers flaky and tasty. Cut the layered phyllo into long strips, about three inches wide. At one end of each strip, place a tablespoon of the spinach filling. Fold the side over the filling to form a triangle. Keep folding the triangle down the strip, like you are folding a flag. Repeat this until you’ve used all the filling. Place the finished triangles on a baking sheet lined with parchment paper. Brush the tops with more melted butter and add sesame seeds if you like. Bake them in the preheated oven for 25 to 30 minutes. They should turn golden brown and crispy. Once baked, take them out and let them cool for a few minutes. Enjoy your delicious Greek spanakopita triangles! Phyllo dough is thin and can dry out fast. Keep it covered with a damp cloth. This prevents it from getting brittle. Always work with one sheet at a time. Brush it with melted butter to add flavor and help it crisp up. Layering two sheets together gives a nice strength to your triangles. To get that perfect crunch, brush each triangle well with butter. This helps achieve a golden color and a crispy bite. Bake them on parchment paper. This keeps them from sticking and helps with even cooking. Avoid overcrowding the baking sheet. Give each triangle room to grow and crisp up nicely. Spanakopita tastes great warm or at room temperature. If you serve it warm, let it cool for a few minutes after baking. This makes it easier to eat. You can pair it with a fresh salad or yogurt dip. These add a nice contrast to the rich flavors of the filling. Pro Tips Use Fresh Spinach: Fresh spinach gives the best flavor and texture. If using frozen spinach, ensure it is well-drained to prevent soggy pastries. Layering Phyllo Dough: Always keep the phyllo sheets covered with a damp cloth while you work to prevent them from drying out. Experiment with Cheese: Feel free to mix different types of cheese like goat cheese or mozzarella for a unique flavor profile. Serving Suggestions: Serve with a side of tzatziki sauce or a fresh salad to enhance the Mediterranean experience. {{image_2}} You can play with the filling in spanakopita. Instead of spinach, try using kale or Swiss chard. Both add a different flavor and texture. For cheese, you can use goat cheese or even vegan cheese. Goat cheese gives a tangy kick, while vegan cheese can make the dish plant-based. To create a vegan version, skip the cheese and use tofu. Blend firm tofu with lemon juice and herbs for a creamy texture. You can also add nutritional yeast for a cheesy flavor. Use olive oil instead of butter for brushing the phyllo. This keeps it plant-based and still tasty. Want to spice things up? Add herbs like dill or mint to your filling. These herbs add a fresh taste. You can also toss in some sun-dried tomatoes or olives for a Mediterranean twist. Try adding a pinch of red pepper flakes for heat. This will elevate the flavor profile and make your spanakopita unique. To store leftover Spanakopita, let them cool first. Place them in an airtight container. They will stay fresh for 3 to 4 days in the fridge. I like to put a paper towel in the container. This helps absorb extra moisture and keeps them crispy. You can freeze Spanakopita for later use. Wrap each triangle in plastic wrap. Then, place them in a freezer bag or airtight container. They can last in the freezer for up to 2 months. When ready to eat, thaw them in the fridge overnight before reheating. Reheating Spanakopita is easy. Preheat your oven to 350°F (175°C). Place the triangles on a baking sheet. Heat them for about 15 to 20 minutes. This will make them warm and crispy again. You can also use an air fryer for about 10 minutes at 350°F (175°C) for quick results. Spanakopita is a Greek pastry. It features spinach and cheese wrapped in phyllo dough. The filling usually includes feta, ricotta, and Parmesan. This dish is crispy on the outside and creamy inside. You can serve it as a snack or main dish. People love its rich flavor and flaky texture. Yes, you can use frozen spinach for Spanakopita. Just thaw it first and drain it well. Remove excess water to avoid soggy filling. Frozen spinach saves prep time and is a great option. It still tastes good and works perfectly with the cheese. You can prepare Spanakopita ahead of time and store it. Assemble the triangles, then freeze them before baking. Once frozen, store them in an airtight container. When ready to bake, just pop them in the oven. No thawing is needed. This makes for a quick snack or meal! Spanakopita is a tasty dish made with phyllo dough and spinach. We explored its key ingredients, helpful substitutions, and nutrition. Step-by-step instructions make it easy to prepare and bake delicious triangles. I shared tips for crispy texture and serving size. You can also try fun variations and learn how to store leftovers. Finally, I answered common questions about making and enjoying Spanakopita. Remember, cooking is about trying new things, so enjoy every bite!$

Delicious Greek Spanakopita Triangles

A delightful pastry filled with spinach and cheese, perfect as an appetizer or snack.

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Prep Time 30

Cook Time 30

Total Time 1

Course Appetizer

Cuisine Greek

Servings 20

Calories 150 kcal

Ingredients

1 pound fresh spinach, washed and chopped
1 cup crumbled feta cheese
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon nutmeg
to taste salt and pepper
1 package phyllo dough (about 20 sheets)
1/2 cup melted butter (for brushing)
to taste sesame seeds for garnish (optional)

Instructions

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and chopped spinach, cooking until the spinach has wilted and any excess moisture has evaporated. Remove from heat and let cool for a few minutes.
In a large mixing bowl, combine the sautéed spinach, feta, ricotta, Parmesan, nutmeg, salt, and pepper. Mix well until thoroughly combined.
Preheat your oven to 375°F (190°C).
On a clean, flat surface, lay out one sheet of phyllo dough and brush it lightly with melted butter. Place another phyllo sheet on top and brush it again with butter.
Cut the layered phyllo sheets into long strips, about 3 inches wide.
Place a tablespoon of the spinach mixture at one end of each strip. Fold the side over to form a triangle, covering the filling. Continue folding the triangle shape down the strip (like folding a flag), creating a triangle pocket. Repeat until all filling is used.
Place the formed triangles on a baking sheet lined with parchment paper. Brush the tops with more melted butter and sprinkle with sesame seeds if desired.
Bake in the preheated oven for 25-30 minutes or until golden brown and crispy.
Remove from the oven and allow to cool slightly before serving.

Notes

Serve warm for the best flavor.

Keyword appetizer, Greek, pastry, spanakopita, spinach