Description
These Ultra Crispy Spinach and Feta Triangles feature a delicious filling of sautéed onions, garlic, spinach, and a blend of parmesan and feta cheeses, all wrapped in crisp phyllo dough. Baked to golden perfection, they are served with a tangy homemade yogurt dip infused with fresh herbs and lemon, making them an irresistible appetizer or snack suitable for any occasion.
Ingredients
Filling
- 1 teaspoon Extra Virgin Olive Oil
- 1/2 cup (60 grams) Yellow Onion, diced small
- 2 teaspoons Minced Garlic
- 1 Large Egg
- 10 ounces (283 grams) Frozen Spinach, thoroughly squeezed and drained
- 1/2 teaspoon Fine Sea Salt
- 1/4 teaspoon Ground Black Pepper
- 1/8 teaspoon Red Pepper Flake
- 1/4 teaspoon Nutmeg
- 1/3 cup (35 grams) Parmesan Cheese, grated
- 1/3 cup (50 grams) Feta Cheese, crumbled fine (preferably sheep’s milk)
- 1 teaspoon Lemon Juice
Dough & Butter
- 8 ounces (226 grams) Phyllo Dough (one 9 x 14 inch roll, thawed)
- 3 1/2 tablespoons Unsalted Butter (or Olive Oil)
- Pinch Fine Sea Salt
Yogurt Dip
- 1 cup (235 grams) Unsweetened Greek Yogurt (or Whole Milk Yogurt)
- 1 teaspoon Lemon Zest
- 1 teaspoon Lemon Juice (plus more if desired)
- 2 teaspoons Fresh Chives, chopped small
- 1 teaspoon Fresh Dill, chopped fine
- Pinch Fine Sea Salt
Instructions
- Thaw the Phyllo Dough: Place the phyllo dough in the refrigerator overnight to thaw. Just before preparing the filling, bring it to room temperature by setting it on the kitchen counter (still in its packaging).
- Prepare the Filling: Heat olive oil in a small sauté pan over medium-low heat until shimmering. Add the diced onions and sauté for 5 to 6 minutes until translucent. Add the minced garlic and cook for about 30 seconds until fragrant. Remove from heat.
- Mix Filling Ingredients: In a medium bowl, whisk the egg. Add the sautéed onions and garlic to the bowl. Stir in the thoroughly drained spinach, sea salt, ground black pepper, red pepper flakes, nutmeg, grated parmesan, crumbled feta, and lemon juice until well combined. Set aside.
- Preheat Oven and Prepare Baking Sheet: Position the oven rack in the center and preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper and set aside.
- Prepare Phyllo Dough Strips: Melt the butter or use olive oil and add a pinch of salt, then set aside. Unroll the phyllo dough on a clean work surface, covering the remaining sheets with parchment or plastic wrap and a moist towel to prevent drying. Stack three sheets together lengthwise. Use a ruler and a pizza cutter or paring knife to cut the stack into three equal strips for smaller triangles (3 inches) or two strips for larger triangles (4 1/2 inches). Brush the top of the stacked strips thoroughly with the melted butter or oil.
- Assemble Triangles: Place about 2 teaspoons of filling (for small triangles) or 1 1/2 tablespoons (for large) at one end of each strip. Fold the dough into triangles by folding the corner over the filling and continuing to fold along the strip’s length, forming a compact triangle. If the dough end leaves a tail, trim it off. Brush the outside of the folded triangle with butter or oil and place it on the lined sheet pan, buttered side down. Repeat until all filling is used.
- Bake Triangles: Bake the filled phyllo triangles in the preheated oven for 30 to 35 minutes or until they are deeply golden brown and very crispy.
- Prepare the Yogurt Dip: In a medium bowl, combine the Greek yogurt, lemon zest and juice, chopped chives, chopped dill, and a pinch of sea salt. Mix well and chill until ready to serve.
- Serve: Enjoy the spinach and feta triangles warm or at room temperature alongside the chilled yogurt dip.
- Store Leftovers: Allow the triangles to cool completely. Store them in a covered container in the refrigerator for up to three days. For longer storage, freeze the triangles on a sheet pan, then transfer them to a freezer container for up to one week. Thaw in the fridge or at room temperature. To reheat, place triangles in a 350°F (180°C) oven for about 10-15 minutes until warm and crisp.
Notes
- For fresh spinach, cook until wilted and squeeze thoroughly to remove excess water before adding to the filling.
- Using sheep’s milk feta adds a richer flavor, but any quality feta works well.
- Brush the phyllo dough carefully and work quickly to prevent it from drying out.
- Adjust lemon juice in the yogurt dip according to taste for added brightness.
- Keep an eye on the baking time during reheating to avoid over-browning.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
