Starters

Greek spinach and cheese triangles

Greek spinach and cheese triangles

These spinach and cheese triangles are inspired by the popular Greek spanakopita, the savoury pastry that can either have the shape of a pie or triangles. Spanakopita is commonly made from spinach, feta cheese, spring onions and eggs, but other ingredients and seasoning can be added as well. There is also a vegan version which is usually consumed during Lent, and it does not contain dairy or eggs.

I absolutely adore these triangles, they are a fabulous snack whenever l feel peckish and also can be served as an excellent starter for any meal, be it a fancy dinner, a party or just just the usual supper. I could eat tons of them without any feeling any trace of guilt whatsoever. And my partner agrees as well, so needless to say that they disappear in less than 10 minutes once they are out of the oven. We don’t even wait for them to cool down ?

The only thing that really puts me off making them every single day is the folding bit, it is quite a time-consuming job, or maybe that’s just me too impatient to see them in the oven, as l could normally spend hours in the kitchen without getting bored or complaining that l’m tired. But once all the triangles are folded up nicely, you know you’ll be having some serious goodies. Amazing!

Greek spinach and cheese triangles

Greek spinach and cheese triangles

Greek spinach and cheese triangles
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Greek spinach and cheese triangles

These spinach and cheese triangles are inspired by the popular Greek spanakopita, the savoury pastry that can either have the shape of a pie or traingles/

Author: Daniela Anderson
Ingredients
  • 5 phyllo pastry sheets
  • 250 g cow's cheese (or feta cheese)
  • 1 cup frozen spinach, thawned
  • 1 egg
  • 1 spring onion
  • 1/4 tsp ground black pepper
  • 1 cup olive oil
Instructions
  1. Break the cow's cheese into big chunks and add them to a bowl. I used Apetina block cheese, which is quite crumbly, so I could just mash it with a fork. Otherwise, just grate the cheese.

  2. Next, chop the spinach and spring onion finely and add them to the bowl together with the egg and mix well until combined.

    Greek spinach and cheese triangles
  3. Add the salt and pepper and mix again until you have a uniform paste.

    Greek spinach and cheese triangles
  4. Lay 1 phyllo sheet on the work surface and brush generously with olive oil.

  5. Hold it in half, then using a sharp knife cut it into 4 strips.

  6. Place a teaspoon of the spinach mixture right at the end of each strip, then fold it into a tringle.

    Greek spinach and cheese triangles
  7. Repeat with the remaining phyllo sheets until all the spinach mixrture has been used up.

  8. Line a baking tray with non-stick parchment paper and bake the triangles at 180 degrees C until golden and crunchy.

Enjoy! šŸ™‚

Greek spinach and cheese triangles

Greek spinach and cheese triangles

Greek spinach and cheese triangles

Greek spinach and cheese triangles

Greek spinach and cheese triangles

Greek spinach and cheese triangles

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  • Silvia
    May 12, 2016 at 8:00 pm

    Arata extraordinar de bine :).
    Si cred ca sunt si foarte bune, combinatia de branza cu spanac e foarte gustoasa, mai ales ricotta.

    • Daniela Apostol
      May 12, 2016 at 8:19 pm

      Multumesc! Mi se facuse dor de pateurile noastre cu branza si m-am gandit sa adaug si spanac, sunt tare bune, intr-adevar.

  • Melissa @ My Wife Can Cook
    May 17, 2016 at 11:16 am

    Yum, looks delicious! I haven’t used phyllo dough more than a couple times. But after seeing this, I need to try it out.

  • Helen @ family-friends-food
    May 17, 2016 at 11:16 am

    Oh, those look delicious! I could just eat one right now šŸ™‚

  • Lisa | Garlic + Zest
    May 17, 2016 at 11:42 am

    these look and sound amazing. I’ve only worked with phyllo dough once, but this looks really easy to do, and I know my family would love it!

  • Christie
    May 17, 2016 at 12:50 pm

    I would love these little triangles. They are perfect for a party and I am sure they would freeze perfectly.

  • Nancy | Plus Ate Six
    May 18, 2016 at 1:29 am

    Oh I love spinach and feta together as a combo – I wouldn’t be able to stop at just the one!

    • Daniela Apostol
      May 18, 2016 at 4:35 am

      That is a very tasty combination indeed. Thank you for your comment! ?

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    […] 13. Greek Spinach Triangles […]

  • Elizabeth
    September 24, 2016 at 2:17 pm

    Just so you know. These are not called “triangles”. They’re called samosas. Call them what they are.

    • Daniela Apostol
      September 24, 2016 at 5:33 pm

      People associate samosas with the Indian snack that has that specific Asian seasoning, mine are a Greek style snack without any strong seasoning, that is the reason why l will not name them samosas,as people would be expecting an Indian snack, and that would be deceiving.
      Hope that helps!

    • NotleftbehindinAtl
      December 2, 2016 at 6:36 pm

      My mother always told me,”if you don’t have anything kind to say…don’t say it at all!”
      It’s not always what you say it’s all in the words you use.

      Blessings

  • Shannon
    February 2, 2017 at 10:38 pm

    I’m about to make these! Can you be more specific in how long you need to leave them in the oven?

    • Daniela Anderson
      February 2, 2017 at 11:52 pm

      Hi Shannon! Thank you for your comment! Check them after 15 minutes, just to get an idea how long more they need to be in there for. Each oven can be different, but they should not need to be in there for longer than 25-30 minutes. I hope this helps!

  • Karen
    February 10, 2017 at 12:46 am

    Hi Daniela. Thank you for this recipe! Can they be made ahead and reheated?

    • Daniela Anderson
      February 10, 2017 at 1:00 am

      Hi Karen! Thank you for your comment! They can definitely be made ahead, and although they are absolutely delicious cold too, if you prefer them warm, just pop them in the preheated oven for 5 minutes or so, that should do. I would go for 180-200 degrees Celsius. I hope this helps!

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