These flaky, golden Mediterranean spinach pastries are a classic Greek appetizer made with delicate phyllo dough layered with a savory spinach and feta filling. Perfect as a party appetizer recipe, holiday finger food, or healthy vegetarian snack, these triangles are oven-baked until crispy and brushed with olive oil or butter for irresistible crunch.
Ingredients
For the Filling:
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2 tablespoons extra virgin olive oil
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1 small onion, finely diced
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3 cloves garlic, minced
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10 oz (300 g) fresh spinach, chopped (or frozen, thawed & drained)
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1 cup crumbled feta cheese
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½ cup ricotta cheese (optional, for creaminess)
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1 egg, lightly beaten
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2 tablespoons fresh dill, chopped
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1 teaspoon dried oregano
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Salt and black pepper to taste
For Assembly:
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1 package phyllo dough (thawed)
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½ cup melted butter or olive oil (for brushing)
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Sesame seeds or everything bagel seasoning (optional topping)
Step-by-Step Instructions
1. Prepare the Spinach Filling
Heat olive oil in a skillet over medium heat. Sauté onions until soft (about 3–4 minutes), then add garlic and cook until fragrant.
Add chopped spinach and cook until wilted. If using frozen spinach, ensure all excess moisture is squeezed out to avoid soggy pastries — this is essential for achieving crispy baked phyllo.
Remove from heat and let cool slightly. Mix in feta, ricotta, egg, dill, oregano, salt, and pepper. Stir until fully combined.
2. Prepare the Phyllo Dough
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Lay one sheet of phyllo on a clean surface and lightly brush with melted butter or olive oil. Layer a second sheet on top and brush again. Cut into long strips (about 3 inches wide).
3. Shape the Triangles
Place a spoonful of filling at the bottom of each strip. Fold one corner over to form a triangle, then continue folding upward (like folding a flag) until sealed.
Place each triangle seam-side down on the baking sheet. Brush tops with butter or oil and sprinkle with sesame seeds.
4. Bake to Golden Perfection
Bake for 20–25 minutes or until golden brown and crispy. Let cool slightly before serving.
Pro Cooking Tips for Crispy Phyllo Pastries
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Always keep phyllo covered with a damp towel while working to prevent drying.
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Drain spinach thoroughly to avoid soggy filling.
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For extra crunch, use three layers of phyllo instead of two.
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These are excellent for meal prep ideas — freeze before or after baking.
Storage & Freezing Instructions
Refrigerator: Store in airtight container for up to 4 days.
Freezer: Freeze unbaked triangles on a tray, then transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 5–7 extra minutes.
Reheating: Reheat in oven at 350°F (175°C) for 10 minutes to maintain crispiness.
Nutritional Benefits
This recipe fits well into the Mediterranean diet meal plan, offering:
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Iron-rich spinach
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Calcium-packed feta cheese
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Heart-healthy olive oil
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Vegetarian protein source
Frequently Asked Questions (High CPC Food Keywords)
1. Can I make these spinach phyllo triangles ahead of time?
Yes! They’re perfect for easy make-ahead appetizers. Assemble and refrigerate up to 24 hours before baking or freeze for longer storage.
2. Are these healthy snack options?
Compared to fried appetizers, these are healthy baked snack recipes with nutrient-dense greens and moderate cheese.
3. Can I use puff pastry instead of phyllo dough?
Yes, but texture will differ. Puff pastry creates a softer, thicker bite, while phyllo provides a crisp, flaky finish typical of authentic Greek spanakopita.
4. How do I keep phyllo dough from tearing?
Work quickly and keep sheets covered with a slightly damp cloth. High-quality store brands labeled “organic phyllo dough” tend to be more flexible.
5. What dips pair well with spinach feta triangles?
Serve with:
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Greek yogurt tzatziki
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Garlic aioli
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Hummus
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Lemon tahini sauce
These elevate it into a premium Mediterranean appetizer platter.
6. Can I make this recipe gluten-free?
Traditional phyllo contains gluten, but some specialty brands now offer gluten-free phyllo dough alternatives available in health food stores.
