Description
Flaky, golden phyllo triangles packed with a savory spinach–feta filling. An easy, crowd-pleasing Greek appetizer you can bake in under an hour.
Ingredients
Units
Scale
Filling
- 8 oz frozen chopped spinach, thawed and well-squeezed dry
- 4 oz feta cheese, crumbled
- 1 large egg
- 1/8 tsp kosher salt
- 1/8 tsp freshly ground nutmeg
- 2 tbsp yellow onion, minced
Phyllo & Assembly
- 1/2 cup unsalted butter, melted (1 stick)
- 1 roll phyllo dough (9x14 inch sheets), thawed per package directions
Instructions
- Preheat: Heat oven to 375°F (190°C). Line a baking sheet with parchment. Squeeze all moisture from the thawed spinach until very dry.
- Make filling: In a bowl, mix spinach, feta, egg, salt, nutmeg, and minced onion until evenly combined.
- Melt butter & prep phyllo: Gently melt butter. Unroll phyllo and cut the stack in half lengthwise to form two 4.5″ x 14″ stacks. Keep covered with a slightly damp towel.
- Layer: Place one sheet on the work surface and brush lightly with butter. Top with a second sheet, brush, then a third sheet and brush again.
- Fill & fold: Spoon ~2 heaping tbsp filling at the bottom corner. Fold over diagonally to form a triangle, brush with butter, then continue folding up like a flag to seal. Transfer to the sheet; repeat.
- Bake: Brush tops with remaining butter. Bake 18–20 minutes until deep golden and crisp. Serve warm.
Notes
Tips: Keep phyllo covered as you work to prevent drying. For extra crispness, be thorough when wringing out the spinach. Make-ahead: Assemble and freeze unbaked triangles on a tray, then store in a freezer bag; bake from frozen at 375°F (190°C) for 22–25 minutes.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Cuisine: Greek
Nutrition
- Calories: 180
- Sugar: 1
- Sodium: 260
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 12
- Fiber: 1
- Protein: 5
- Cholesterol: 40
