This delicious Greek appetizer is stunning and delicious and it surprisingly easy to make. These Spinach Feta Triangles are also known as Spanakopita. Baked to a golden brown, crispy pastry phyllo dough triangles filled with a mouthwatering combination of spinach, walnuts and creamy feta cheese. Perfect as an appetizer or a snack,
1tablespooncooking oilolive, grape seed or avocado oil
1shallotspeeled and diced
10ozfrozen spinach
6ozfeta cheese
¼cupshredded Parmesan cheese
¼cupswalnutsfinely chopped
⅛teaspoonnutmeg
¼teaspoonsalt
¼pepper
8ozphyllo dough sheets
¼cupbutter (½ stick)melted
Optional
16ozTzatziki saucefor dipping
fresh dillfor garnish
Instructions
Preheat oven to 400˚.
In a small skillet, sauté shallots in oil until soft, about 3 minutes.
Defrost and thoroughly drain spinach by placing in a colander and running under hot water. Press or squeeze to remove excess liquid. Add to shallots, stir to combine.
Transfer spinach mixture to bowl; fold in Feta, Parmesan cheese and walnuts.
Add nutmeg and season with salt and pepper.
Lay 1 sheet of phyllo dough flat (cover rest with damp towel to prevent drying); brush with butter.
Layer a second sheet on top of the first brush with butter.
Cut the sheets lengthwise into 3-inch-wide-strips.
Spoon 3 tablespoon of spinach mixture onto the end of one strip and fold over to form a triangle.
Continue folding in a triangular shape to form a triangular pocket.
Repeat with remaining ingredients.
Set the pockets on a greased baking sheet. Bake at 400˚ until golden brown, about 15 mins. Serve hot.
Notes
Brush with extra butter as needed to help seal the layers of phyllo as well as the whole pocket.