Spanakopitakia: Greek Spinach Pie Triangles The best appetizer!!

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while ricotta provides a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

In a tabletop mixer fitted with a paddle attachment, add 15-16 ounces of feta cheese and 15 ounces of ricotta cheese.

Add 4 eggs to the mixer and lightly beat them.

Add a little black pepper, a heaping teaspoon of dried dill, and a little salt to the mixer.

Mix until the feta is crumbled up and combined with the other ingredients.

Add 1 pound of roughly chopped baby spinach to the mixer a little at a time on low speed until it breaks down.

Add 6 thinly sliced scallions to the mixer and mix until combined.

Prepare two baking trays lined with parchment paper and thaw 2 packs of phyllo dough in the refrigerator overnight, then leave at room temperature for 1-2 hours.

Cut the phyllo sheets into thirds while still in the plastic wrap, measuring about 4 inches wide.

Melt 1 pound of unsalted butter (or use salted butter for more flavor).

Take one sheet of phyllo, drizzle some melted butter down the center, and place another sheet on top, drizzling butter on the top portion while leaving the bottom third without butter.

Place a tablespoon of the spinach filling at the bottom of the phyllo sheet and roll it up flag-style to form a triangle.

Continue rolling until you reach the end of the phyllo sheet, sealing the edges with butter if necessary.

Repeat the process until all filling and phyllo is used, placing the finished triangles on the baking trays.

If freezing, wrap the tray tightly with plastic wrap and do not brush the tops with butter.

For baking, brush the tops of the triangles with melted butter and sprinkle with salt.

Bake the fresh tray uncovered at 400°F for about 40 minutes, rotating halfway through for even browning.

If baking from frozen, cover loosely with foil and bake at 400°F for 45 minutes, then uncover and bake for an additional 15 minutes until golden brown.

Let the baked spanakopitakia cool for about 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens