Spanakopita Triangles
Ingredients
The filling
-
1
package (10-ounce)
frozen chopped spinach
-
4
ounces
feta cheese
-
4
ounces
ricotta cheese
-
4
ounces
smoked mozzarella cheese
-
2
tablespoons
minced fresh parsley
-
1
shallot
minced
-
2
large
eggs
-
¼
teaspoon
salt
-
⅛
teaspoon
pepper
The dough
-
1
pound
phyllo dough
-
½
cup
butter
Instructions
- Preheat the oven to 375°F and prepare baking sheets with parchment paper.
- In a large bowl, mix the spinach, feta, ricotta, mozzarella, parsley, shallots, eggs, salt, and pepper until combined.
- Layer three sheets of phyllo dough, brushing melted butter between each layer.
- Cut the phyllo into thirds and place a tablespoon of filling at the end of each strip.
- Fold the phyllo over the filling to form triangles, continuing to fold until the end of the strip.
- Place the triangles on the baking sheet and brush with more melted butter.
- Bake for about 20 minutes until golden brown and crispy, then let cool before serving.
Nutrition Facts (estimated)
Servings
28 pieces
Calories
115
Total fat
7g
Total carbohydrates
10g
Total protein
4g
Sodium
200mg
Cholesterol
28mg
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