Spinach and Feta Spanakopita Triangles
Ingredients
The filling
-
10-11
ounces
fresh baby spinach
-
1
clove
garlic, minced
-
3
pieces
green onions, chopped
-
¼
teaspoon
kosher salt
-
½
teaspoon
freshly ground black pepper
-
1
teaspoon
fresh chopped dill
-
Juice of 1
lemon
-
12
ounces
crumbled feta cheese
-
1
large
egg, beaten (optional)
The dough
-
10
sheets
phyllo dough
-
1
stick
butter
-
1-2
tablespoons
extra-virgin olive oil
Instructions
- Heat olive oil in a large pot over medium heat, then add garlic and green onions, cooking until tender.
- Add spinach and cover the pot, stirring frequently until the spinach has cooked down and most liquid has evaporated.
- Remove from heat and mix in salt, pepper, dill, lemon juice, and feta. Add beaten egg if desired, and set aside.
- Preheat the oven to 350°F. Melt the remaining butter.
- Place a sheet of phyllo dough on a clean surface, cover remaining dough with a damp towel, and brush the sheet with melted butter.
- Layer another sheet of phyllo on top and brush with butter again. Cut the dough into 5 equal pieces.
- Place a tablespoon of filling at the bottom of each piece, fold into triangles, and place seam side down on a baking sheet.
- Brush the triangles with butter and bake for 20-25 minutes until golden brown.
- Cool for about 10 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
8g
Sodium
300mg
Cholesterol
40mg
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