Spanakopita Triangles

About This Recipe

Spanakopita is one of the most satisfying savory pastries in Greek cooking because it gives you contrast in every bite: flaky phyllo, soft greens, sharp feta and plenty of dill and herbs. The filling is simple, but the result feels special, especially when the triangles are baked until deeply golden and arranged on a tray for sharing. You can make spanakopita as a pie or as small hand-held triangles, which are ideal for parties or meal prep. The trick is to keep the filling dry enough that the pastry stays crisp. Once you get that balance right, they are hard to stop eating.

Ingredients

Serves 8

• 450 gspinach(fresh or thawed and squeezed dry)
• 200 gfeta(crumbled)
• 1onion(finely chopped)
• 2 tbspdill(chopped)
• 2 tbspparsley(chopped)
• 2eggs
• 1 packphyllo dough
• 80 gbutter(melted)
• 1 tspblack pepper

Instructions

1. 1

   Make the filling

   Mix spinach, feta, onion, herbs, eggs and pepper until combined.

2. 2

   Prepare phyllo

   Lay out the phyllo and brush each sheet lightly with butter.

3. 3

   Fold triangles

   Place filling in strips and fold into triangles.

4. 4

   Bake

   Bake at 190°C (375°F) until crisp and golden.

5. 5

   Serve

   Cool slightly before serving so the filling settles.

Variations

• •

  Add spring onions for extra sharpness.

• •

  Make one large pie instead of individual triangles.

Storage

Keep in the fridge up to 3 days and re-crisp in the oven.

Frequently Asked Questions