Ingredients for Spanakopita Triangles
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- Frozen Chopped Spinach
- Fresh Dill
- All Purpose Flour
- 8 ounces feta cheese, crumbled
- 2 large eggs, lightly beaten
- Salt And Pepper
- 1 package (14.1 ounces) phyllo dough, thawed
- 1/2 cup (1 stick) melted butter
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How to Make Spanakopita Triangles
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large saucepan over medium heat. Add chopped onions and cook, stirring occasionally, until softened, about 5 minutes.
- Add spinach, dill, and flour to the saucepan. Cook, stirring frequently, for approximately 10 minutes, or until most of the moisture has been absorbed.
- Remove from heat and stir in crumbled feta cheese, beaten eggs, salt, and pepper.
- Let the spinach mixture cool slightly.
- Lay phyllo sheets flat on a clean surface. Brush each sheet lightly with melted butter.
- Place a spoonful (about 2 tablespoons) of the spinach mixture onto one end of each phyllo sheet.
- Fold the phyllo sheet over the filling to form a triangle. Fold over again to create a neat triangle shape.
- Place the filled triangles on a large baking sheet lined with parchment paper.
- Brush the triangles with remaining melted butter.
- Bake for 45-60 minutes, or until golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
4g
Fat
44g
Carbs
5g
