Spanakopita Triangles
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 15 mins
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Servings
28 pieces
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Calories
115 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Greek
Spanakopita Triangles
Description
The recipe involves combining thawed and well-drained spinach with a mix of crumbled feta, ricotta, and cubed smoked mozzarella cheeses. Fresh parsley and minced shallots contribute herbal and aromatic notes, while beaten eggs bind the filling. Seasoned lightly with salt and black pepper, this mixture is prepared as the filling for the phyllo pastries.
Phyllo sheets are layered with melted butter brushed between each sheet to achieve a golden crisp crust upon baking. The dough is cut into strips, filled with the spinach and cheese mixture, and folded into triangular shapes resembling flags. The assembled triangles are brushed with more butter before baking at 375°F until browned and crisp.
These spanakopita triangles serve well as appetizers, snacks, or a side dish. They can be stored refrigerated for several days, or frozen unbaked and baked directly from frozen with a slight increase in baking time.
Ingredients
- 1 (10-ounce) package spinach thawed and squeezed dry, frozen, chopped
- 4 ounces feta cheese crumbled
- 4 ounces ricotta cheese
- 4 ounces smoked mozzarella cheese cut into ¼” cubes (see note 1)
- 2 tablespoons parsley fresh, minced
- 1 shallot minced (about 1/4 cup)
- 2 egg lightly beaten
- salt freshly ground
- black pepper freshly ground
- 1 pound phyllo dough thawed (see note 2)
- 1/2 cup butter melted and cooled (1 stick)
Instructions
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone mats.
- In a large bowl, combine spinach, feta, ricotta, mozzarella, parsley, shallots, eggs, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Stir until well combined.
- Spread one sheet phyllo dough on a clean work surface; brush with melted butter. Place another sheet of phyllo on top of the first and brush it with butter. Place a third sheet of phyllo on top of the stack and brush it with butter, too.
- Using a chef’s knife or kitchen scissors, carefully cut the phyllo in to thirds. Place 1 tablespoon of the filling on the end of each strip of phyllo.
- Starting with the end of the dough strip with the filling, fold one corner of the phyllo over the filling to form a triangle. Continue folding the dough, keeping it in a triangular shape (like folding a flag).
- Place on prepared baking sheet and brush with melted butter. Repeat with remaining phyllo dough and filling.
- Bake until brown and crisp, about 20 minutes. Let cool at least 10 minutes (filling will be very hot). Serve warm.
Notes
- Substitute regular mozzarella if you prefer to omit the smokiness of smoked mozzarella.
- Phyllo dough is usually found frozen near other pastry products; thaw in the refrigerator overnight before use.
- This recipe yields about 28 spanakopita triangles.
- Store leftovers covered in the refrigerator for up to four days.
- Unbaked triangles can be frozen for up to one week separated by parchment or waxed paper; bake straight from frozen, adding about five minutes to baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28pieces
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 115kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 200mg | 8% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1365IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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