Miniature Spanakopita Triangles
Miniature Spanakopita Triangles
Ingredients
For the Spinach and Feta Filling
- 10 ounces frozen chopped spinach, thawed and thoroughly squeezed dry
- 1 cup feta cheese, crumbled
- 1/4 cup yellow onion, finely chopped
- 1 garlic, clove, minced
- 1 large egg, lightly beaten
- 2 tablespoons fresh dill, finely chopped
- 1/4 teaspoon ground nutmeg
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For Assembly
- 1 pound phyllo dough, frozen, thawed according to package directions (about 20-25 sheets)
- 1/2 cup unsalted butter, melted
Instructions
- 1
If not already done, thaw the frozen spinach and phyllo dough according to package directions. Once thawed, place the spinach in a clean kitchen towel or paper towels and squeeze out as much liquid as possible. This is crucial to prevent soggy spanakopita.
⏱️ 10 min
- 2
In a small skillet, heat the extra virgin olive oil over medium heat. Add the finely chopped yellow onion and sauté for 3-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
⏱️ 7 min
- 3
In a large mixing bowl, combine the thoroughly squeezed spinach, crumbled feta cheese, sautéed onion and garlic mixture, lightly beaten egg, finely chopped fresh dill, ground nutmeg, kosher salt, and freshly ground black pepper. Mix well until all ingredients are evenly distributed.
⏱️ 5 min
- 4
Preheat your oven to 375°F. Line a large baking sheet with parchment paper. Prepare your work surface: lay out a clean, dry towel or parchment paper. Keep the phyllo dough covered with a damp cloth to prevent it from drying out as you work.
⏱️ 3 min•🌡️ 375
- 5
Carefully unroll the phyllo dough. Take one sheet and lay it flat on your work surface. Brush the entire surface lightly with melted butter. Place a second sheet directly on top and brush with butter again. Repeat with a third sheet, brushing with butter. You should now have three buttered layers.
⏱️ 5 min
- 6
Using a sharp knife or pizza cutter, cut the layered phyllo sheets lengthwise into 3-4 strips, each about 2 inches wide. Place about 1 teaspoon of the spinach and feta filling at one end of a strip.
⏱️ 5 min
- 7
Fold the corner of the phyllo strip over the filling to form a triangle, as if folding a flag. Continue folding the triangle up the strip, maintaining the triangle shape, until you reach the end of the strip. Place the finished triangle, seam-side down, on the prepared baking sheet. Repeat with the remaining phyllo and filling.
⏱️ 10 min
- 8
Once all triangles are assembled and placed on the baking sheet, lightly brush the tops of each triangle with any remaining melted butter. This will help them turn golden brown and crispy.
⏱️ 2 min
- 9
Bake for 18-22 minutes, or until the spanakopita triangles are golden brown and crispy. Serve warm as an appetizer.
⏱️ 20 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Miniature Spanakopita Triangles
Ingredients
For the Spinach and Feta Filling
- 10 ounces frozen chopped spinach, thawed and thoroughly squeezed dry
- 1 cup feta cheese, crumbled
- 1/4 cup yellow onion, finely chopped
- 1 garlic, clove, minced
- 1 large egg, lightly beaten
- 2 tablespoons fresh dill, finely chopped
- 1/4 teaspoon ground nutmeg
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For Assembly
- 1 pound phyllo dough, frozen, thawed according to package directions (about 20-25 sheets)
- 1/2 cup unsalted butter, melted
Instructions
- 1
If not already done, thaw the frozen spinach and phyllo dough according to package directions. Once thawed, place the spinach in a clean kitchen towel or paper towels and squeeze out as much liquid as possible. This is crucial to prevent soggy spanakopita.
⏱️ 10 min - 2
In a small skillet, heat the extra virgin olive oil over medium heat. Add the finely chopped yellow onion and sauté for 3-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
⏱️ 7 min - 3
In a large mixing bowl, combine the thoroughly squeezed spinach, crumbled feta cheese, sautéed onion and garlic mixture, lightly beaten egg, finely chopped fresh dill, ground nutmeg, kosher salt, and freshly ground black pepper. Mix well until all ingredients are evenly distributed.
⏱️ 5 min - 4
Preheat your oven to 375°F. Line a large baking sheet with parchment paper. Prepare your work surface: lay out a clean, dry towel or parchment paper. Keep the phyllo dough covered with a damp cloth to prevent it from drying out as you work.
⏱️ 3 min•🌡️ 375 - 5
Carefully unroll the phyllo dough. Take one sheet and lay it flat on your work surface. Brush the entire surface lightly with melted butter. Place a second sheet directly on top and brush with butter again. Repeat with a third sheet, brushing with butter. You should now have three buttered layers.
⏱️ 5 min - 6
Using a sharp knife or pizza cutter, cut the layered phyllo sheets lengthwise into 3-4 strips, each about 2 inches wide. Place about 1 teaspoon of the spinach and feta filling at one end of a strip.
⏱️ 5 min - 7
Fold the corner of the phyllo strip over the filling to form a triangle, as if folding a flag. Continue folding the triangle up the strip, maintaining the triangle shape, until you reach the end of the strip. Place the finished triangle, seam-side down, on the prepared baking sheet. Repeat with the remaining phyllo and filling.
⏱️ 10 min - 8
Once all triangles are assembled and placed on the baking sheet, lightly brush the tops of each triangle with any remaining melted butter. This will help them turn golden brown and crispy.
⏱️ 2 min - 9
Bake for 18-22 minutes, or until the spanakopita triangles are golden brown and crispy. Serve warm as an appetizer.
⏱️ 20 min•🌡️ 375