🥐 Spinach & Cheese Phyllo Triangles
📝 Description
These crispy, golden triangles are made with delicate phyllo pastry layered with a savory spinach and cheese filling. They’re flaky on the outside and creamy, herby, and slightly tangy inside—similar to Greek spanakopita, but shaped into convenient, snackable bites. Perfect as appetizers, party snacks, or light meals.
🍴 Ingredients
- 1 package phyllo dough (thawed)
- 2 cups fresh spinach (chopped, or frozen—thawed and drained)
- 1 cup feta cheese (crumbled)
- ½ cup ricotta or cream cheese
- 1 egg
- 2 tbsp olive oil (plus more for brushing)
- 2 cloves garlic (minced)
- 2 tbsp fresh dill or parsley (optional)
- Salt & pepper to taste
- Sesame seeds or everything seasoning (optional, for topping)
👩🍳 Instructions
- Prepare filling:
Heat olive oil in a pan, sauté garlic, then add spinach until wilted. Let cool slightly. - Mix filling:
In a bowl, combine spinach, feta, ricotta, egg, herbs, salt, and pepper. - Prep phyllo:
Lay out one sheet of phyllo, lightly brush with olive oil, and layer another sheet on top. - Add filling:
Spread the spinach mixture evenly over the phyllo. - Shape:
Cut into strips and fold into triangles (or roll and slice like in the image). - Bake:
Place on a lined baking tray, brush tops with oil or egg wash, sprinkle seeds, and bake at 375°F (190°C) for 20–25 minutes until golden and crisp.
❓ Q&A
Q: Can I use frozen spinach?
Yes—just thaw and squeeze out as much moisture as possible to avoid soggy pastry.
Q: How do I keep phyllo from drying out?
Cover unused sheets with a damp towel while working.
Q: Can I make these ahead of time?
Yes, assemble and refrigerate for a few hours or freeze unbaked. Bake straight from frozen, adding a few extra minutes.
Q: What other cheeses work?
Try mozzarella for stretch, goat cheese for tang, or a mix.
Q: Can I make them vegan?
Use plant-based cheese and skip the egg (or use a flax egg substitute).