Ingredients

2 teaspoons olive oil

1/2 medium yellow onion, diced

5 cloves garlic, minced

1/2 teaspoon dried oregano

1 3/4 teaspoons dried dill

1 pound frozen spinach, thawed and drained

1/3 cup parsley, finely chopped

3 tablespoons green onions, finely chopped

1/2 teaspoon black pepper, freshly ground

5 ounces feta cheese, crumbled

20 sheets phyllo pastry, thawed

Melted unsalted butter, for brushing

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, dried oregano, and dried dill, cooking until fragrant, about 5 minutes more. Remove from heat and let cool.

Step 2: Add the drained spinach, chopped parsley, green onions, black pepper, and crumbled feta cheese to the cooled onion mixture. Stir well to combine all ingredients evenly.

Step 3: Preheat your oven to 375°F (190°C). Lay out the phyllo sheets and cut each sheet into 3-inch wide strips. Keep the sheets covered with a damp towel to prevent drying.

Step 4: Place a spoonful of the spinach filling at one end of a phyllo strip. Fold the corner over the filling to form a triangle, then continue folding the strip in the shape of a triangle “flag” until you reach the end of the strip. Place the folded triangle on a baking sheet lined with parchment paper. Cover with a damp towel to keep them from drying out as you work.

Step 5: Brush each triangle lightly with melted butter. Bake in the preheated oven for 22 minutes or until golden brown and crisp. Remove from oven and let cool slightly before serving.

Tips & Variations

Use fresh spinach if preferred, but be sure to cook and drain it thoroughly before mixing to avoid soggy filling.

Substitute dill with fresh dill for a brighter herb flavor.

For a richer taste, mix some ricotta cheese with the feta in the filling.

Brush triangles with olive oil instead of butter for a dairy-free option.

FAQs

Can I make spanakopita triangles ahead of time?

Yes, you can assemble the triangles and refrigerate them for a few hours before baking. For longer storage, freeze uncooked triangles on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

What can I use instead of phyllo pastry?

While phyllo pastry gives the traditional crisp texture, puff pastry can be a substitute, though it will create a different texture and a slightly richer flavor. Adjust baking times accordingly as puff pastry may bake faster.