Spanakopitakia (Greek Spinach Triangles)

🧂 Ingredients

• 1 package (approx. 500g) Phyllo dough sheets(Thawed according to package directions. Keep covered with a damp cloth while working to prevent drying.)
• 1 kg Fresh spinach(Or 2 packages (10 oz each) frozen chopped spinach, thawed and thoroughly squeezed dry.)
• 200 g Feta cheese(Crumbled. Use a good quality Greek feta for best flavor.)
• 6 Green onions (scallions)(Finely chopped, white and green parts.)
• 0.25 cup Fresh dill(Finely chopped.)
• 150 g Unsalted butter(Melted. You may need a little extra for brushing.)
• 2 tbsp Olive oil(Optional, for brushing phyllo layers for extra crispiness.)
• 1 Egg yolk(Optional, beaten with 1 tbsp water for an egg wash to brush on top for a golden finish.)

👨‍🍳 Instructions

1. 1

   Prepare the spinach filling: If using fresh spinach, wash it thoroughly. Wilt the spinach by either steaming it for a few minutes until just wilted or by sautéing it in a large pan over medium heat until it wilts down. Drain the spinach very well, pressing out as much excess water as possible. If using frozen spinach, ensure it is completely thawed and squeezed dry. Roughly chop the spinach. In a large bowl, combine the chopped spinach, crumbled feta cheese, finely chopped green onions, and chopped fresh dill. Mix gently until well combined. Taste and adjust seasoning if needed (feta is salty, so you may not need extra salt).

   ⏱️ 20 minutes
2. 2

   Prepare the phyllo: Carefully unroll the thawed phyllo dough sheets. Keep the stack covered with a slightly damp kitchen towel to prevent them from drying out while you work. Melt the butter (and optional olive oil). Have a pastry brush ready.

   ⏱️ 10 minutes
3. 3

   Assemble the triangles: Lay one sheet of phyllo dough on your work surface (keep the rest covered). Lightly brush the entire sheet with melted butter (or butter/oil mixture). Place another sheet of phyllo on top and brush it with butter. Cut the layered phyllo sheets lengthwise into strips about 3-4 inches (8-10 cm) wide. Place about 1-2 tablespoons of the spinach filling near the bottom corner of a strip. Fold the corner of the phyllo strip up over the filling to form a triangle, then continue folding the strip up like a flag, ensuring you keep the triangle shape. Tuck in any loose ends. Brush the top of the finished triangle lightly with melted butter. Repeat with remaining phyllo strips and filling.

   ⏱️ 25 minutes
4. 4

   Bake the spanakopitakia: Preheat your oven to 180°C (350°F). Arrange the assembled spanakopitakia in a single layer on baking sheets lined with parchment paper. If desired, brush the tops with the optional egg wash for a richer golden color. Bake for 20-25 minutes, or until the phyllo is deeply golden brown, crisp, and puffed.

   ⏱️ 20-25 minutes
5. 5

   Serve: Let the spanakopitakia cool slightly on the baking sheets for a few minutes before transferring them to a serving platter. Serve warm or at room temperature.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Keep phyllo covered with a damp cloth while working to prevent it from drying out and becoming brittle.
• ✓Ensure spinach is squeezed very dry to avoid a soggy filling.
• ✓For extra crispiness, you can brush each individual phyllo sheet with a mixture of melted butter and olive oil before layering.
• ✓Spanakopitakia can be frozen before baking. Place on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
• ✓These are perfect as a party appetizer, snack, or light meal.

🔄 Variations

• Add a small amount of ricotta cheese or a beaten egg to the filling for a creamier texture.
• Substitute a portion of the spinach with finely chopped leeks (sautéed until soft) for a different flavor profile.
• Incorporate a pinch of nutmeg or a dash of cinnamon into the filling for added warmth.

🥗 Nutrition

Per serving