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. Quick and easy to make, these vegetarian bites are great for any party or celebration.
Servings: 20 triangles
- 5 phyllo pastry sheets
- 250 g feta cheese (or cow's cheese)
- 1 cup frozen spinach, cooked
- 1 egg
- 1 spring onion
- ¼ teaspoon ground black pepper
- 1 cup olive oil
Use a fork to crumble the cheese well.
Next, roughly chop the cooked spinach and chop spring onion finely and add them to the cheese bowl together with the egg and mix well until combined.
Add the 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 in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 25 minutes or until golden and crunchy.
- If you really don't want to use phyllo pastry, why not use puff pastry, that should make life easier, just cut it into squares, then add the filling, and fold into a triangle.
- Spinach can be replaced with kale if you wish, and cow's cheese can be replaced with feta cheese or ricotta. The combo spinach and ricotta has been used in my Spinach and Ricotta Pinwheels and they were so good!
Calories: 259kcal | Carbohydrates: 38g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 490mg | Potassium: 90mg | Fiber: 1g | Vitamin A: 985IU | Vitamin C: 0.6mg | Calcium: 81mg | Iron: 2.5mg