Spanakopita Triangles (Greek Spinach Pies)

Crispy and flaky phyllo triangles filled with a savory spinach and feta mixture. A classic Greek appetizer that's perfect for sharing.

Prep Time

20 minutes

Total Time

45 minutes

Calories

275 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.28/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Occasion:

Mood:

Ingredients

Servings

10ozFrozen Spinach(Thawed and squeezed dry)

£0.75

8ozFeta Cheese(Crumbled)

£3.00

4ozRicotta Cheese(Full-fat)

£1.50

0.5Onion(Finely chopped)

£0.30

2Eggs(Lightly beaten)

£0.60

2tbspFresh Dill(Chopped)

£0.50

1tbspFresh Mint(Chopped)

£0.40

0.3cupOlive Oil(Plus extra for brushing)

£0.60

1packagePhyllo Dough(Thawed)

£2.50

0.3tspSalt(Or to taste)

£0.01

0.3tspBlack Pepper(Or to taste)

£0.02

0.1tspNutmeg(Freshly grated)

£0.05

Total Cost

£10.23

£1.28 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
In a large bowl, combine the squeezed spinach, feta cheese, ricotta cheese, chopped onion, beaten eggs, dill, mint, 1/4 cup olive oil, salt, pepper, and nutmeg. Mix well.
3.
Lay one sheet of phyllo dough on a clean surface. Brush lightly with olive oil.
4.
Top with a second sheet of phyllo dough and brush with olive oil. Repeat with a third sheet of phyllo dough and brush with olive oil. (Use three sheets of phyllo per triangle for a good flaky result)
5.
Cut the phyllo stack into long strips, about 2-3 inches wide.
6.
Place a heaping tablespoon of the spinach mixture at the end of one strip. Fold the corner of the phyllo over the filling to create a triangle. Continue folding the triangle over and over until you reach the end of the strip.
7.
Place the triangle on the prepared baking sheet. Repeat with the remaining strips and filling.
8.
Brush the tops of the triangles with olive oil.
9.
Bake for 20-25 minutes, or until golden brown and crispy.
10.
Let cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (95g)

275 kcal / 1151 kJ

Carbs

16g

6% of RDA

Fat

18g

26% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Make sure to squeeze all the excess water out of the spinach, or the filling will be too wet.

Keep the phyllo dough covered with a damp towel while you're working to prevent it from drying out and cracking.

Adjust the amount of feta cheese to your liking. For a saltier flavor, add more.

You can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours.

For a richer flavor, use butter instead of olive oil for brushing the phyllo dough.

Cooking Equipment

Oven

Large Bowl

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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