Spanakopita Triangles (Spinach and Feta Pie)

Crispy phyllo pastry filled with a savory mixture of spinach, feta cheese, dill, and eggs. Serve warm as a delicious appetizer.

Prep Time

15 minutes

Total Time

45 minutes

Calories

445 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.74/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Ingredients

Servings

10ozFrozen Spinach(thawed and squeezed dry)

£0.80

4ozFeta Cheese(crumbled)

£1.75

2Eggs(large)

£0.60

2tablespoonsFresh Dill(chopped)

£0.40

2Scallions(finely chopped)

£0.30

0.3cupOlive Oil(plus more for brushing)

£0.50

8sheetsPhyllo Dough(thawed)

£2.50

0.3teaspoonSalt(or to taste)

0.3teaspoonBlack Pepper(or to taste)

1teaspoonLemon Juice(optional)

£0.10

Total Cost

£6.95

£1.74 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
In a large bowl, combine the thawed and squeezed dry spinach, crumbled feta cheese, beaten eggs, chopped dill, chopped scallions, olive oil, salt, pepper, and lemon juice (if using). Mix well.
3.
Lightly brush a baking sheet with olive oil.
4.
Lay one sheet of phyllo dough on a clean surface. Brush lightly with olive oil.
5.
Place a second sheet of phyllo dough on top and brush with olive oil. Repeat this process with a third sheet of phyllo dough. Keep remaining phyllo dough covered with a damp towel to prevent it from drying out.
6.
Cut the stacked phyllo sheets into long strips (about 2-3 inches wide).
7.
Place a spoonful (about 1-2 tablespoons) of the spinach and feta mixture at the end of one strip.
8.
Fold the corner of the phyllo strip over the filling to create a triangle. Continue folding the triangle down the length of the strip, maintaining the triangular shape until you reach the end.
9.
Place the triangle on the prepared baking sheet.
10.
Repeat steps 4-8 with the remaining phyllo dough and spinach mixture.
11.
Brush the tops of the triangles with olive oil.
12.
Bake for 25-30 minutes, or until the phyllo pastry is golden brown and crispy.
13.
Let cool slightly before serving warm.

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My Notes

Nutrition Information

Nutrition per serving (150g)

445 kcal / 1862 kJ

Carbs

22g

8% of RDA

Fat

33g

47% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

3 g

3% of RDA

Sodium

680 mg

30% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Squeezing as much moisture as possible from the spinach is crucial for preventing a soggy filling.

Keep the phyllo dough covered with a damp towel to prevent it from drying out and becoming brittle.

For a richer flavor, you can add a small amount of butter to the olive oil when brushing the phyllo.

These triangles can be assembled ahead of time and stored in the refrigerator until ready to bake.

Serve with a side of tzatziki sauce for dipping.

Cooking Equipment

Oven

Stovetop

Large bowl

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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