These Greek Spanakopita Triangles make a great vegetarian appetiser, finger food, savoury snack or even light lunch. The super flaky and crunchy Phyllo Pastry layers are filled with Spinach and Feta then folded into a delicious bite-size triangle.
250gr (1/2 lbs)Fresh Spinachor frozen, thawed and drained
2Spring Onion (Scallion)
3tablesp.Parsleyfresh or dried
1teasp.Garlic Pasteor crushed garlic
150gr (1/3 lbs)Feta Cheese
15sheetsFillo Pastry30x45 cm (12x18inch) each
Sesame Seeds to tasteoptional
Spinach & Feta Filling
Prepare all the ingredients: finely dice the Brown Onion, roughly chop the Spinach, thinly slice the Spring Onion and Parsley. Cut the Feta in small cubes or crumb it.
In a large saucepan, cook the Brown Onion with Olive Oil on medium heat for a few minutes, until they look translucent.
Add the Spinach, Spring Onion (Scallion/Green Onion), Parsley, Salt, Pepper, Garlic and Nutmeg. Stir to combine and cook for a couple of minutes, or until all the ingredients are soft.
Stir in the Feta cheese and cook for a minute or two, or until the cheese has slightly soften and started to melt.
Transfer into a large mixing bowl and set aside to cool down (see note 1). Mix in the Egg then set aside.
Folding the Spanakopita
Preheat your oven on 180'C/350'F. Line a large baking tray with baking paper or a baking mat.
Place one sheet of Phyllo Pastry on a clean, dry surface. Brush it with a little bit of Olive Oil, cover with a second sheet, brush with more oil and top with a third sheet of pastry (see note 2). Cut into 3 long strips (see note 3).
Add a little bit of filling at the bottom of the pastry strip and brush the rest of the pastry with a little bit of olive oil so that it sticks when you fold it.
Take the bottom right corner and fold it up towards the right. You should get a triangular shape at the bottom of the strip. Take the bottom left corner of the triangle and flip it up over the strip of pastry. Fold the bottom left corner towards the right side. Continue to fold until you get to the end of the pastry (see note 4), using a little bit of olive oil to seal the end if needed. Place the triangle on the baking tray.
Repeat until you have used all the filling.
Brush each triangle with a little bit more Olive Oil and sprinkle with Sesame Seeds (optional).
Bake for 25 to 30 minutes, or until lightly golden. Serve straight away.
Yield: I made 15 spanakopita triangles, made with 3 layers of phyllo pastry each and using 15 sheets of phyllo pastry in total. You can play with more or less sheets of pastry for a more or less crunchy pastry. You can also cut the pastry thinner or shorter for smaller triangles. Ingredients Notes:
Phyllo Pastry / Filo Pastry: I used 30x45cm / 12x18inch sheets of phyllo pastry
Spinach: if using frozen spinach, make sure it is thawed and very well drained before adding it to the pan to avoid adding too much water into the filling.
It is important for the filling not to be too hot when you add the eggs as you want to avoid cooking it.
You could use only 1 or 2 sheets of phyllo pastry if preferred - I personally love to have more layers of pastry for a very crunchy, flaky spanakopita.
You can cut them into larger or thinner strips to make smaller or larger triangles. I recommend adding the filling and folding the pastry into triangles straight away before preparing more phyllo pastry as it tends to dry out very quickly.
See step-by-step photos in the post above to see how to fold the triangles.