Print

Spinach and Feta Phyllo Triangles

spinach and feta phyllo triangles - featured image
Print Recipe

Crispy, golden phyllo dough filled with a savory mixture of sautéed spinach, tangy feta, and fresh herbs, perfect as a quick and impressive appetizer.

Ingredients

Scale
  • 8–10 phyllo dough sheets, thawed
  • 10 oz (280 g) fresh spinach, washed and roughly chopped
  • 7 oz (200 g) feta cheese, crumbled
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp fresh dill or parsley, finely chopped (optional)
  • 2 tbsp olive oil or butter (for sautéing and brushing)
  • Salt and black pepper, to taste
  • 1 tsp lemon zest (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Heat 1 tbsp olive oil or butter in a large non-stick skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until translucent.
  3. Add the minced garlic and sauté for another minute until fragrant.
  4. Gradually add the chopped spinach, stirring frequently until wilted and most moisture evaporates, about 5-7 minutes. Season lightly with salt and pepper. Remove from heat and let cool slightly.
  5. Transfer the spinach mixture to a mixing bowl. Add crumbled feta, chopped dill or parsley, and lemon zest if using. Mix gently to combine without smashing the feta.
  6. Carefully unroll thawed phyllo dough sheets on a clean surface, keeping them covered with a damp towel to prevent drying out.
  7. Take one sheet, brush lightly with melted butter or olive oil, then fold it in half lengthwise to form a long strip.
  8. Place about 2 tbsp of filling at one end of the strip. Fold the corner over the filling to form a triangle, then continue folding along the strip maintaining the triangle shape.
  9. Brush each triangle with more melted butter or olive oil to ensure crispiness.
  10. Arrange the triangles on the prepared baking sheet, leaving space between them.
  11. Bake for 20-25 minutes or until golden brown and crisp, checking around 18 minutes to avoid burning.
  12. Let the triangles cool for a few minutes on a wire rack before serving. Best enjoyed warm or at room temperature.

Notes

Keep phyllo sheets covered with a damp towel to prevent drying out. Cook spinach slowly to evaporate moisture and avoid soggy triangles. Brush each phyllo layer with melted butter or olive oil for crispiness. If phyllo tears, patch with butter and continue folding. For reheating, use oven at 350°F for 8-10 minutes to maintain crispiness. Triangles can be frozen unbaked and baked from frozen with extra baking time.

Nutrition

Keywords: spinach, feta, phyllo triangles, appetizer, easy recipe, savory snack, party food, vegetarian

Find it online: https://pokirecipes.com/spinach-and-feta-phyllo-triangles-recipe-easy-5-step-appetizer-tutorial/