Spanakopita Triangles (Spinach Pie)

Crispy and flaky phyllo triangles filled with a savory spinach and feta cheese mixture. A classic Greek appetizer.

Prep Time

20 minutes

Total Time

45 minutes

Calories

275

Level

Medium

Yields

8 servings

Cost

£1.10

Season:

Meal Type:

Cuisine:

Main Ingredient:

Occasion:

Mood:

Ingredients

Servings

10ozFrozen Spinach(Thawed and squeezed dry)

£0.80

4ozFeta Cheese(Crumbled)

£1.75

4ozRicotta Cheese(Whole milk)

£1.20

2Large Eggs(Lightly beaten)

£0.60

0.5Yellow Onion(Finely chopped)

£0.30

0.3cupFresh Dill(Chopped)

£0.75

1tablespoonFresh Mint(Chopped)

£0.40

0.3cupOlive Oil(Extra virgin)

£0.50

1boxPhyllo Dough(Thawed)

£2.50

0.3teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.03

Total Cost

£8.84

£1.10 per serving

The Method

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, eggs, chopped onion, dill, mint, salt, and pepper. Mix well until all ingredients are evenly distributed.
3
Lay out a sheet of phyllo dough on a clean surface. Brush lightly with olive oil.
4
Top with another sheet of phyllo dough and brush with olive oil again. Repeat this process until you have 4 sheets of phyllo dough layered on top of each other.
5
Cut the layered phyllo dough into long strips, about 2 inches wide.
6
Place a spoonful of the spinach mixture at the end of each strip.
7
Fold the corner of the phyllo dough over the filling to form a triangle. Continue folding the triangle along the strip until you reach the end.
8
Brush the tops of the spanakopita triangles with olive oil.
9
Place the triangles on the prepared baking sheet.
10
Bake for 20-25 minutes, or until golden brown and crispy.

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My Notes

Nutrition Information

Nutrition per serving (90g)

275 kcal / 1151 kJ

Carbs

17g

7% 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

380 mg

17% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Keep the phyllo dough covered with a damp towel while you are working to prevent it from drying out.

Don't overfill the triangles, or they may burst during baking.

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

For a richer flavor, use melted butter instead of olive oil to brush the phyllo dough.

Cooking Equipment

Large Bowl

Baking Sheet

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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