Greek Spanakopita Triangles or feta and spinach pies, a fantastic appetizer or healthy snack and can be enjoyed either warm or cold. Learn how to fold the phyllo dough to perfection and impress all your guests with these fabulous bites.
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.
Next, chop the spinach and spring onion finely and add them to the bowl together with the egg and mix well until combined.
Add the salt and pepper and mix again until you have a uniform paste.
Lay 1 phyllo sheet on the work surface and brush generously with olive oil.
Hold it in half, then using a sharp knife cut it into 4 strips.
Place a teaspoon of the spinach mixture right at the end of each strip, then fold it into a tringle.
Repeat with the remaining phyllo sheets until all the spinach mixture has been used up.
Line a baking tray with non-stick parchment paper and bake the triangles at 180 degrees C until golden and crunchy.
If you would like to see the measurements in cups and ounces, please click on the US CUSTOMARY link.