These spanakopita triangles are so easy to make as they only use seven ingredients and you can buy the phyllo dough at the grocery store. Inspired by traditional Greek spankopita, the triangles are filled with a cheese and spinach filling which is earthy, salty, and delicious. They are great to serve as an appetizer with friends or to have as a quick and easy snack.
The process of making the spanakopita triangles is quite simple. You begin by making a filling with spinach, shredded cheese, and salt. Then, you assemble the triangles using phyllo pastry and the filling, before brushing them with egg wash, sprinkling them with sesame seeds, and baking them in the oven. The flaky pastry and creamy filling makes these triangles so enticing and delicious.
What are Spanakopita Triangles?
Spanakopita triangles are inspired by spanakopita, a classic Greek dish that is made by layering phyllo dough and a spinach-feta mixture in a baking dish, and baking it in the oven. This recipe is a little different as rather than being baked in a casserole dish, the spanakopita are shaped into individual-sized triangle-shaped pastries. Additionally, the filling uses shredded cheese rather than feta cheese.
Pro Tips
- While you are working with the phyllo sheets, cover them with a damp paper towel until you are ready to work with them as that will prevent them from drying out.
- Brush the phyllo triangles with egg wash to help them brown evenly.
- Feel free to use whatever type of shreddable cheese that you prefer such as mozzarella, white cheddar, provolone, or gruyere.
- You will know that the spanakopita triangles are baked when they are golden and crisp in texture.
Frequently Asked Questions
Can You Use Swiss Chard Instead of Spinach?
Yes, you can! If you choose to use Swiss chard, only use the green leaves rather than the stems as the stems will be too tough. You can then reserve the stems for another use.
How Do You Reheat Spanakopita Triangles?
To reheat the spanakopita triangles, it is best to reheat them in an oven. Simply place them on a baking sheet in an even layer and bake them in a 350 F oven until they are heated through. This process will likely take around 10 to 15 minutes.
Can I Add Other Ingredients to the Filling?
Yes, you can! Common additions to spanakopita include dill, parsley, oregano, or green onions. You could also add a pinch of nutmeg to the filling if you would like it to have a warming undertone.
How to Store Spanakopita Triangles
Once baked and cooled, the spanakopita triangles can be stored in a sealed container in the fridge for up to 3 to 4 days. Freezing them isn’t the best idea as the cheese may get a rubbery texture when reheated.
Ingredients
How to Make Spanakopita Triangles
In a bowl, mix the spinach with the cheese and salt to make the filling.
In a bowl, mix the spinach with the cheese and salt to make the filling.
Cut the phyllo sheets in half lengthwise. Lay a sheet of phyllo on a work surface, drizzle it with olive oil, and top it with another sheet of phyllo.
Cut the phyllo sheets in half lengthwise. Lay a sheet of phyllo on a work surface, drizzle it with olive oil, and top it with another sheet of phyllo.
Brush both edges of the phyllo with egg wash. Place the spinach mixture in the centre of the phyllo. Fold it into a triangle, brushing the pastry with olive oil as you go. Repeat the process with the remaining filling and phyllo.
Brush both edges of the phyllo with egg wash. Place the spinach mixture in the centre of the phyllo. Fold it into a triangle, brushing the pastry with olive oil as you go. Repeat the process with the remaining filling and phyllo.
Arrange the triangles on a parchment-lined baking sheet, brush them with olive oil, and sprinkle them with sesame seeds and salt. Bake them in a 400 F (200 C) oven for 30 minutes.
Arrange the triangles on a parchment-lined baking sheet, brush them with olive oil, and sprinkle them with sesame seeds and salt. Bake them in a 400 F (200 C) oven for 30 minutes.
Serve and enjoy!
Serve and enjoy!
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