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Spanakopita Triangles

Close-up of several golden brown Spanakopita triangles, one cut open to show the spinach and feta filling.
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Greek spinach and feta phyllo triangles, perfect for parties. Make ahead and freeze unbaked for easy entertaining.

Ingredients

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  • 1 lb fresh spinach, chopped
  • 1 cup feta cheese, crumbled
  • 1/2 cup ricotta cheese
  • 1/4 cup fresh dill, chopped
  • 2 green onions, sliced
  • 1 egg, beaten
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 1 package phyllo dough, thawed
  • 1/2 cup melted butter

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Mix spinach, feta, ricotta, dill, green onions, egg, salt, pepper, and nutmeg in a bowl.
  3. Cut phyllo sheets into strips about 3 inches wide.
  4. Brush one phyllo strip with melted butter, place another strip on top, and brush again.
  5. Place a spoonful of filling at one end of the strip.
  6. Fold the corner over the filling to form a triangle, then continue folding like a flag.
  7. Brush the outside with butter and place on a baking sheet.
  8. Bake for 20-25 minutes until golden and crisp.

Notes

  • Freeze unbaked triangles on a tray before transferring to a bag for storage.
  • Bake frozen triangles directly from the freezer, adding 5-10 minutes to the baking time.
  • Reheat leftovers in the oven to keep them crisp.

Nutrition

Find it online: https://recipestokeep.com/easy-spanakopita-triangles-recipe/