Spinach Feta Pastry Triangles Recipe

I absolutely adore this spanakopita recipe because it’s a perfect blend of flaky, buttery phyllo dough and the rich, tangy flavors of feta and spinach, giving it that unbeatable savory combo that always hits the spot. Plus, making these little triangles is like a fun culinary craft project that leaves my kitchen smelling like a cozy Greek taverna, without ever having to leave the house.

Creating pastry recipes that blend flavor with nutrition is my passion, and my Spinach Feta Pastry Triangles are a case in point. This dish, halfway between a spanakopita and a samosa, starts with a package of delicate phyllo dough and is filled with a savory mix of wilted spinach and crumbled feta, the two greens—spinach and feta—at the heart of this dish.

Ingredients

Phyllo Dough:
Pastry that is light and flaky, and adds texture and crunch.

Olive Oil:
Oil that is healthy for the heart and rich in monounsaturated fats.

Garlic:
Imparts a rich, delicious taste and a host of beneficial antioxidants.

Spinach:
loaded with vitamin A, vitamin C, and iron, so it has lots of health benefits.

Feta Cheese:
The taste is tangy, and it delivers protein and calcium.

Nutmeg:
Provides a flavor that is warm and aromatic, with a whisper of sweetness.

Sesame Seeds:
Garnish.

Optional.

Delivers a nutty flavor and a crunch.

Ingredient Quantities

• 1 package frozen phyllo dough, thawed (16 oz)
• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 10 oz fresh spinach, wilted and chopped
• 8 oz feta cheese, crumbled
• 1 egg, lightly beaten
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Sesame seeds (optional, for garnish)

Instructions

1. Set the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a big frying pan, warm 1 tablespoon of olive oil over medium heat. Toss in the chopped onion and cook it until it’s translucent, which should take about 5 minutes. Then add the minced garlic and sauté it for about a minute.

3. Wilted spinach, chopped and added to the skillet, cooks nicely. A few moments of stirring and the moisture is gone, evaporated. Any excess left over from the washing during prep-time has fled the scene.

4. In a mixing bowl, combine the cooked spinach mixture, crumbled feta cheese, egg (lightly beaten), nutmeg, salt, and pepper. Stir until well mixed.

5. Place the defrosted phyllo dough on a clean surface and prepare to work with it. Eliminate any webby doughy parts first, then trim the edges of the dough to make it even. Once the edges are trimmed, cut the dough into squares. I cut mine into six parts lengthwise and three widthwise for a total of 18 squares. Using a ratio of 1/4 cup filling for 18 squares yields a very generous amount of filling for the spanakopita.

6. Put a sheet of phyllo dough on a flat surface and brush it with olive oil. Place another sheet on top and brush it with olive oil. Do this for a total of three sheets.

7. Slice the stacked phyllo into sections about 3 inches wide. When you work with a section, keep it covered to prevent drying. Lay it on a clean work surface and brush it lightly with melted butter. Place a heaping tablespoon of the spinach-feta filling at one end.

8. Fold the corner of the strip over the filling so that it forms a triangle. Keep folding the strip in a triangle shape until you reach the end of the strip. Seal the edges with a touch of olive oil.

9. Position the triangles on the ready baking sheet. Glaze the tops with olive oil and dust with sesame seeds if using.

10. Preheat the oven and bake for 20 to 25 minutes, or until golden, brown, and crispy. These biscuits are delightful served warm but are just as enjoyable at room temperature.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Frying pan
5. Stove
6. Wooden spoon or spatula
7. Knife
8. Cutting board
9. Mixing bowl
10. Whisk or fork
11. Measuring spoons
12. Measuring cups
13. Pastry brush
14. Clean work surface
15. Butter knife (for spreading or trimming dough)
16. Kitchen towel or plastic wrap (to cover phyllo dough)
17. Small bowl (for melted butter)

FAQ

• Can I use fresh phyllo dough instead of frozen?Use fresh phyllo. Make certain it is fresh and flexible; otherwise, it will rip.
• How do I prevent the phyllo dough from drying out?Maintain moisture by keeping the phyllo sheets covered with a damp towel while working.
• Can I substitute a different cheese for feta?Although feta contributes a distinctly different flavor, you can replace it with ricotta or goat cheese, albeit with taste variations.
• Is it possible to use frozen spinach instead of fresh?Ensure that you thaw and drain any excess moisture from frozen spinach before using it.
• How can I make the triangles vegan?Replace the egg with a flax egg and use a vegan feta substitute.
• How long can these be stored after baking?An airtight container in the refrigerator can keep them for up to 3 days.
• Can I freeze the pastry triangles?You can freeze them before baking. Line pan with parchment paper. Arrange cookies on the pan in a single layer. Place the pan in the freezer until the cookies are solid. Transfer the frozen cookies to a storage container. Store them in the freezer for up to 2 months. Bake cookies from frozen. Freeze individually for more uniform results.

Substitutions and Variations

Instead of phyllo dough, use sheets of puff pastry.
Replace olive oil with melted butter for a richer flavor.
Substitute 10 oz of frozen, thawed, and drained spinach for the fresh spinach.
Substitute ricotta cheese for feta cheese to achieve a milder taste.
Nutmeg can be traded out for cinnamon to create a different warm, sweet, and slightly spicy aroma. In fact, because of its proportionately high amount of antioxidant compounds, cinnamon may be a healthier aromatic alternative to nutmeg.

Pro Tips

1. Thawing and Handling Phyllo Dough: Thaw the phyllo dough in the refrigerator overnight to maintain its texture and prevent it from becoming sticky. When working with phyllo, keep the sheets you’re not using covered with a damp kitchen towel to prevent them from drying out.

2. Perfect Spinach Texture: To avoid soggy spanakopita, make sure to squeeze out all excess moisture from the cooked spinach. Place it in a clean kitchen towel and wring it out thoroughly before mixing it with other ingredients.

3. Enhance Flavors: Try adding a tablespoon of fresh dill or a pinch of crushed red pepper flakes to the spinach filling for an additional flavor boost.

4. Even Spreading of Olive Oil: Use a pastry brush to evenly spread olive oil over the phyllo sheets. Avoid over-oiling as it can make the dough soggy—just a light coating is needed to achieve crispiness.

5. Baking Precision: Rotate the baking sheet halfway through cooking for even browning. Keep an eye on your spanakopita during the last few minutes of baking as ovens can vary, and you want them perfectly golden and crispy.