Spanakopita Triangles
Crisp, buttery phyllo triangles filled with spinach, feta and fresh dill. Golden outside, creamy and herby inside, and easy to make ahead for a crowd.
- Prep
- 35 min
- Cook
- 25 min
- Total
- 1 hr
- Serves
- 8
Squeezing the spinach dry is what keeps the phyllo crisp instead of soggy. Unbaked triangles freeze well on a tray, then bake straight from frozen with a few extra minutes in the oven.
Method
-
Squeeze the thawed spinach in a clean towel until very dry. Mix it with the feta, ricotta, eggs, dill, parsley, nutmeg and pepper until well combined.
-
Heat the oven to 375°F (190°C) and line two baking sheets with parchment.
-
Lay one phyllo sheet on a board, keeping the rest covered with a damp towel. Brush lightly with butter, top with a second sheet, and cut the stack lengthwise into 4 strips.
-
Spoon a heaping tablespoon of filling at the end of each strip. Fold the corner over the filling to make a triangle, then keep folding up the strip like a flag until you reach the end. Repeat with the remaining phyllo and filling.
-
Place the triangles seam side down on the baking sheets and brush the tops with butter.
-
Bake for until deeply golden and crisp. Cool for before serving.
Tap a number to check off a step. Tap a green time to start a timer.
