Spanikopita Triangles
Delicious, herby spanikopita triangles features a lush feta-spiked filling and are easy to make and store in the freezer for a yummy savory appetizer or soup go-with.
Servings Prep Time
16triangles 20minutes
Cook Time
20minutes
Servings Prep Time
16triangles 20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Take the frozen spinach out of the package and put it in a colander to thaw. When thawed, squeeze out all liquid, either pressing with the back of a spoon or squeezing with your hands.
  2. Mix the thawed, squeezed spinach in a bowl with the egg white, dill, scallions, and feta cheese.
  3. Preheat the oven to 375º. Melt the butter over low heat in a small saucepan. Cover a working surface with parchment paper. Brush the parchment very lightly with butter, then lay the first sheet carefully on top. Dab butter on the sheet with the brush, lay on another sheet, repeat, and layer on one more sheet. Cover the unused filo sheets with plastic wrap.
  4. Gather spinach mixture into a ball about the size of a ping pong ball and place on the shorter edge of the filo sheets closest to you. Repeat until you have 4 balls (see photo above). Take a very sharp knife and cut the filo the long way 3 times, to have 4 individual long strips with a spinach ball on one end.
  5. Flip the corner of one strip closest to a spinach ball over to form a triangle. Folding like a flag, continue turning down the length of the strip, ending in a filo triangle. Brush with butter, and set on a parchment lined baking sheet. Repeat. Repeat all steps until you have used all the filling.
  6. Bake the finished trials in the oven for 20 minutes. If desired, for additional browning, brush a light coating of olive oil on tops of triangles after first 10 minutes of baking for additional browning.
  7. Alternatively, uncooked triangles can be frozen on sheet pan uncovered, then bagged and stored in the freezer. To prepare, place directly from freezer onto a parchment-covered baking sheet and in a 400º oven for 20 minutes.

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