Description
Warm, flaky triangles of spinach and feta wrapped in crispy phyllo, perfect for brunches, picnics, or weeknight dinners.
Ingredients
- 1 package phyllo dough, thawed according to package directions
- 1 cup cooked, chopped spinach (fresh or frozen, well-drained)
- 1 cup crumbled feta cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil (plus extra for brushing)
- Salt and freshly ground black pepper, to taste
- 1 egg, beaten (optional — for brushing and color)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Heat 1–2 tablespoons olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 4–5 minutes.
- Add the minced garlic and cook 30–60 seconds until fragrant.
- Stir in the cooked, chopped spinach and cook until most moisture evaporates. Season with salt and pepper.
- Transfer the spinach mixture to a bowl and fold in the crumbled feta. Taste and adjust seasoning.
- Lay one phyllo sheet flat and brush lightly with olive oil. Add another phyllo sheet on top and brush again. Keep remaining phyllo covered with a damp towel.
- Cut the stacked sheets into strips about 4 inches wide.
- Spoon about 1 tablespoon of filling near one end of a strip. Fold the strip into a triangle, folding along the length until sealed.
- Place triangles on the prepared baking sheet. Optionally brush the tops with beaten egg for color.
- Bake for 25–30 minutes, until the phyllo is crisp and a deep golden brown.
- Let cool a few minutes before serving warm.
Notes
For a dairy-free version, replace feta with crumbled firm tofu and add a teaspoon of lemon juice and a pinch of salt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean