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Spanakopita (Greek Spinach Pie) Triangles Recipe

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Traditional Greek Spanakopita is a savory pie made with flaky phyllo pastry filled with a delicious mixture of spinach, feta cheese, herbs, and onions. This recipe yields crisp, golden triangles perfect as appetizers or a delightful snack, baked to perfection with a buttery, flavorful filling.

Ingredients

Filling

  • 16 ounces frozen spinach (defrosted, drained)
  • 1 tablespoon olive oil
  • 1 medium red onion (diced)
  • 5 garlic cloves (minced)
  • 2 teaspoons dried dill
  • ½ cup parsley leaves (finely chopped and loosely packed)
  • ¼ cup green onions (finely chopped, about 5 – white and light green portions)
  • 2 teaspoons lemon zest
  • ½ teaspoon black pepper
  • 1 ½ cup crumbled feta cheese (about 6 oz)

Assembly

  • 6 tablespoons unsalted butter (melted)
  • About 20 sheets (one sleeve) phyllo pastry (defrosted)

Instructions

  1. Make the filling:

    Heat olive oil in a large skillet over medium heat. Add the diced onions and cook while stirring regularly until they begin to soften, about 5 minutes.

  2. Add garlic and dill:

    Stir in minced garlic and dried dill with the onions. Continue cooking and stirring frequently until the mixture is caramelized and soft, about 5 more minutes. Remove from heat and let cool.

  3. Prepare spinach:

    Squeeze the defrosted spinach thoroughly to drain as much water as possible, leaving about 1 cup of spinach. Add it to the skillet over the onion mixture.

  4. Combine filling ingredients:

    Add chopped parsley, green onions, lemon zest, black pepper, and crumbled feta cheese to the skillet. Stir well to evenly distribute all ingredients and integrate the mixture.

  5. Preheat oven and prepare baking sheet:

    Set oven to 375°F (190°C) and line a baking sheet with parchment paper.

  6. Prepare phyllo strips:

    On a clean surface, roll out the phyllo sheets and cut lengthwise into 2 ½ to 3-inch wide strips using a pizza cutter. Cover with a barely damp towel to prevent drying out.

  7. Butter and layer phyllo:

    Place one layer of phyllo strip on a clean surface and brush gently with melted butter. Layer a second phyllo strip on top and brush again with butter.

  8. Add filling and fold:

    Place 1 heaping tablespoon of the spinach mixture in one corner of the layered phyllo. Shape it roughly into a triangle that almost reaches the edges. Fold the corner over to the nearest opposite edge, roll the triangle towards the open end, and fold again to form a compact triangle shape. Repeat folding until the end of the strip.

  9. Arrange on baking sheet:

    Place assembled phyllo triangles on the prepared baking sheet about ½ inch apart. Cover with a damp towel to keep moist. Repeat assembly with remaining strips and filling.

  10. Bake:

    Bake in the preheated oven for 20-25 minutes or until the triangles turn golden brown and crispy.

  11. Cool and serve:

    Remove from oven and allow to cool for 10 minutes before serving to let flavors settle and ensure ease of handling.

Notes

  • Ensure spinach is well-drained to avoid soggy pastry.
  • Cover phyllo pastry with a damp towel at all times to prevent drying out during assembly.
  • You can substitute dried dill with fresh dill for a brighter flavor.
  • For a richer taste, brush the triangles with extra melted butter before baking.
  • Spanakopita can be served warm or at room temperature.
  • Store leftovers covered in the refrigerator and reheat in the oven for best texture.

Find it online: https://simpleplatter.com/spanakopita-greek-spinach-pie-triangles-recipe/