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Greek cuisine is a vibrant tapestry of flavors, colors, and textures that reflects the rich history and culture of Greece. Among its many culinary treasures, spanakopita stands out as an emblematic dish, weaving together the earthy essence of greens and the creaminess of cheese into a delightful pastry. This iconic savory pie has captured the hearts of many, serving as both an appetizer and a main course at gatherings ranging from casual family dinners to grand celebrations. The Golden Spanakopita Triangles are particularly beloved for their enticingly flaky texture and rich, savory filling of spinach and feta, making them irresistible to anyone who tries them.

Greek Spanakopita Triangles

Discover the delicious world of Greek cuisine with Golden Spanakopita Triangles, a beloved dish that combines crispy phyllo pastry, fresh spinach, and creamy feta cheese. Perfect as appetizers or main courses, these savory pastries are a staple at celebrations and family gatherings. This article guides you through the ingredients, preparation of the flavorful filling, and techniques for working with phyllo pastry. Bring a taste of Greece into your kitchen and enjoy this versatile dish, cherished by culinary enthusiasts worldwide.
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Ingredients
  

1 lb fresh spinach, washed and roughly chopped

1 cup crumbled feta cheese

1/2 cup ricotta cheese

1/2 cup finely chopped green onions

3 cloves garlic, minced

1/4 cup fresh dill, finely chopped (or 2 tbsp dried dill)

1/4 cup olive oil (plus extra for brushing)

Salt and pepper, to taste

1 package phyllo pastry (16 oz), thawed

1 egg (for egg wash)

Instructions
 

Prepare the Filling: In a large skillet over medium heat, add the olive oil. Once hot, add the chopped green onions and minced garlic, sautéing until softened (about 2-3 minutes).

    Add Spinach: Gradually add in the chopped spinach, stirring until wilted and any excess moisture has evaporated. This should take about 5-7 minutes.

      Combine Ingredients: Remove the skillet from heat and let the mixture cool for a few minutes. In a large bowl, combine the wilted spinach mixture with crumbled feta, ricotta, dill, salt, and pepper. Mix until well combined.

        Prepare Phyllo Sheets: Preheat your oven to 375°F (190°C). On a clean work surface, lay out one sheet of phyllo pastry and brush it lightly with olive oil. Lay another sheet on top and brush it again with olive oil. Repeat this for a total of 4 sheets stacked.

          Cut Phyllo: Using a sharp knife, cut the layered phyllo into long strips (about 3-4 inches wide).

            Fill and Fold: Take a heaping tablespoon of the spinach filling and place it at the bottom of one strip. Fold the corner of the strip up to create a triangle. Continue folding the triangle along the strip, creating a flap that encloses the filling, until you reach the end of the phyllo strip. Brush the final edge with a little olive oil to seal.

              Repeat: Repeat this process with the remaining phyllo sheets and filling until all are used.

                Arrange on Baking Sheet: Place the spanakopita triangles on a lined baking sheet, ensuring they are spaced apart.

                  Egg Wash (Optional): In a small bowl, beat the egg with a tablespoon of water to create an egg wash, and brush the tops of the triangles for a golden finish.

                    Bake: Bake in the preheated oven for 25-30 minutes, or until the triangles are golden brown and crispy.

                      Serve: Let cool for a few minutes before serving. Enjoy warm as an appetizer or as part of a main dish.

                        Prep Time: 30 minutes | Total Time: 1 hour | Servings: 20 triangles