Greek Spanakopita triangles

SPANAKOPITAKIA / GREEK MINI SPANAKOPITA TRIANGLES

6A679048-A846-49FB-A8E0-2D28AA9162E5

These little treats are perfect for every time of the day as delicious starter, mid-day snack or light dinner! 

Spanakopita Triangles are a fantastic appetizer or healthy snack and can be enjoyed either warm or cold.

E5F02537-DF69-440E-A627-508D40C8A4EE

Ingredients:

*1⁄2cup vegetable oil 

*2  scallions, chopped

*1 package fresh or frozen chopped spinach , thawed, drained and squeezed dry

*2 tbsp chopped fresh dill

*2 cups feta cheese , crumbled 

*2 eggs, lightly beaten

*salt and pepper

*1 package phyllo dough 

*3/4 cup Olive oil  

 

 

Directions :

 

Preheat oven to 350 degrees F (175 degrees C).

Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach and dill . Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.

Separate one sheet of phyllo from the stack and evenly brush with a light coating of Olive oil . Place another sheet of phyllo over the oil and press the two sheets together. Cut the layered phyllo dough into 3 long strips. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.

Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo.

Repeat with the remaining filling and phyllo dough. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining olive oil.

Bake in the preheated oven until the phyllo is golden brown, 30-40 minutes.

 

 

 

 

 

No Comments Yet.

Leave a Reply

Your email address will not be published. Required fields are marked *