Oh, get ready to fall in love with these little bites of heaven! My Spinach and Feta Phyllo Triangles are seriously one of my go-to recipes when I want something impressive without spending hours in the kitchen. You know those moments when you need a show-stopping appetizer for a party or even just a really satisfying snack? This is it! The crunch of the buttery phyllo dough is just *everything*, and that savory, tangy filling of spinach and feta is pure magic. I remember making these for the first time for a potluck, and they disappeared so fast! It’s recipes like these that make me so happy to share my cooking adventures with you all. Trust me, they’re as delicious as they are fun to make!
Why You’ll Love These Spinach and Feta Phyllo Triangles
Honestly, what’s not to love about these little guys? Here’s why they’re a total winner in my kitchen:
- Super Speedy Prep: You can whip up the filling and assemble them way faster than you think! Perfect for when company’s coming.
- Flavor Bomb Alert: That combo of salty feta, fresh spinach, and a hint of dill is just mouthwatering.
- So Versatile: They’re amazing as an appetizer, a snack, or even alongside a salad for a light lunch.
- Crowd Pleaser Guaranteed: Seriously, I’ve never met anyone who didn’t devour these. They disappear off the plate!
- That Satisfying Crunch: The crispy, golden phyllo pastry is just pure joy in every single bite.
Ingredients for Spinach and Feta Phyllo Triangles
Okay, so to make these amazing little triangles, you’ll need these goodies. Don’t worry, they’re all pretty standard stuff you can find at the grocery store! Just make sure your phyllo dough is completely thawed before you start – that’s super important for getting those delicate layers to work.
Here’s what you’ll grab:
- 1 tablespoon olive oil
- 1 onion, finely chopped (just get it nice and small!)
- 2 cloves garlic, minced (or you can use a little garlic powder if you’re in a pinch!)
- 10 ounces fresh spinach, chopped (you can use frozen, just make sure to squeeze out all the extra water!)
- 8 ounces feta cheese, crumbled (the saltier, the better, in my opinion!)
- 1/4 cup chopped fresh dill (this makes such a difference, trust me!)
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (just a pinch adds warmth!)
- 12 sheets phyllo dough, thawed (read the package for thawing instructions!)
- 1/2 cup unsalted butter, melted (you’ll need this for brushing the layers)
Essential Equipment for Making Spinach and Feta Phyllo Triangles
To make these yummy triangles, you don’t need a whole fancy setup. Just a few basic kitchen tools will get the job done perfectly! Having these ready makes the whole process so much smoother, trust me.
You’ll want:
- A large skillet for sautéing the onion and spinach.
- A good mixing bowl for combining all that delicious filling.
- A pastry brush (or even just a spoon!) for getting that melted butter onto every single layer of phyllo – don’t skip this!
- A sharp knife for cutting the phyllo dough into strips and your triangles!
- A baking sheet, and I always line mine with parchment paper for super easy cleanup.
Step-by-Step Guide to Perfect Spinach and Feta Phyllo Triangles
Alright, let’s get down to business! Making these Spinach and Feta Phyllo Triangles is like a little culinary adventure, and I promise, it’s way easier than it looks. Just follow along with me, and you’ll be whipping up golden, crispy goodness in no time. Oh, and make sure your oven is preheating while you get started – we want it nice and hot at 375°F (190°C) for these little guys. They turn out just as crispy and delightful as these Italian Arancini di Riso!
Preparing the Savory Spinach and Feta Filling
First things first, let’s make that amazing filling! Grab a large skillet and get it over medium heat with that tablespoon of olive oil. Toss in your finely chopped onion and let it get nice and softened, about 5 minutes. Then, add your minced garlic and cook for just another minute until it smells wonderful – don’t let it burn! Now, pile in your chopped fresh spinach. It’ll look like a lot, but it wilts down super fast, usually in about 3-5 minutes. Once it’s all wilted, take the pan off the heat and let it cool just a bit. This is important so it doesn’t melt all our cheesy goodness instantly! Once it’s cooled a little, dump that spinach mixture into a bowl and stir in your crumbled feta cheese, fresh dill, black pepper, and that tiny pinch of nutmeg. Give it all a good mix until it’s well combined. That’s your delicious filling, ready to go!
Assembling Your Spinach and Feta Phyllo Triangles
This is where the magic happens! Get your thawed phyllo sheets ready. Lay one sheet out on a clean, dry surface – be gentle, they’re delicate! Brush the whole thing with some of that melted butter. Now, carefully place another sheet right on top of the first one, and brush that one with butter too. Do this one more time so you have a stack of three buttery layers. This is what gives us that amazing crispiness! With a sharp knife, cut this triple-layered phyllo stack lengthwise into three equal strips. Grab about 2 tablespoons of your spinach and feta filling and place it at one end of a strip. Now, fold the strip diagonally from the filling end to form a triangle. Keep folding it, like you’re folding a flag, all the way down the strip. Once it’s all folded into a neat triangle, brush the outside with a little more melted butter. It helps them get that gorgeous golden color! Repeat this whole layering, cutting, filling, and folding process with the rest of your phyllo sheets and filling. It might feel a little fiddly at first, but you’ll get the hang of it quickly, trust me!
Baking Your Spinach and Feta Phyllo Triangles to Golden Perfection
Now for the final step! Arrange all those beautiful little triangles on a baking sheet that you’ve lined with parchment paper. This parchment paper is a lifesaver, believe me, it prevents any sticking and makes cleanup a breeze. Pop them into your preheated oven. You’re going to bake them for about 15-20 minutes. Keep an eye on them – you want them to be beautifully golden brown and wonderfully crispy all over. When they look like that, they’re ready to come out and wow your taste buds (or your guests!).
Tips for the Best Spinach and Feta Phyllo Triangles
Okay, so you’ve got the recipe, but let me share a few little secrets I’ve picked up that really make these Spinach and Feta Phyllo Triangles sing. It’s all about the little details, you know? These tips will help you get that perfect crispy texture and make sure they taste absolutely amazing every single time. I find that paying attention to these things is what separates a good batch from a truly spectacular one. It’s like knowing how to make my own heavy cream when I’m in a pinch – a little trick that makes all the difference!
Here are my top tips:
- Handle Phyllo with Care (and Speed!): Phyllo dough dries out SO fast. Keep the sheets you’re not working with covered under a slightly damp kitchen towel. Work quickly but gently. Don’t worry if you get a tiny tear; just patch it up with a bit more butter and keep going. The layers hide a lot!
- Butter IS Your Best Friend for Crispiness: Don’t skimp on the melted butter when brushing the phyllo layers and the finished triangles. This is key for getting that beautiful golden-brown color and super crisp texture. Lightly brush, but make sure every layer gets some love.
- Drain That Spinach Well: This is HUGE for preventing soggy bottoms. After wilting your spinach, really give it a good squeeze to get out as much liquid as possible. You can even let the filling cool completely before assembling – a cooler filling means less steam.
- Don’t Overfill: Too much filling can make it hard to fold the triangles neatly and can also contribute to sogginess. Stick to the amount suggested, and try to keep the filling centered on the phyllo strip without going right to the edges.
- Give Them Space on the Pan: Make sure your triangles aren’t touching each other on the baking sheet. They need room for the hot air to circulate around them so they can get evenly crispy all over.
Ingredient Notes and Substitutions for Spinach and Feta Phyllo Triangles
So, let’s chat about some of the ingredients in these yummy triangles. Phyllo dough might seem a little intimidating if you’ve never used it, but don’t sweat it! Just remember to keep it covered with a damp towel while you work, and really, a tiny tear is no biggie. Anyhow, let’s dive into some of the stars of the show and what you can do if you can’t find something or want to mix things up a bit!
Feta Cheese: This is the tangy, salty heart of our filling! If for some wild reason you’re not a feta fan (I can’t imagine why!), you could try a mild goat cheese or even some crumbled ricotta that you’ve drained really well. It won’t be exactly the same tangy punch, but it’ll still be delicious.
Fresh Dill: Dill adds this wonderful, fresh flavor that just brightens everything up. If you’re not a dill person or just don’t have it on hand, fresh parsley or even a little bit of chives would be a nice substitute. Just use about the same amount!
Butter: This is what makes our phyllo so incredibly crispy and golden. If you need to, you can use melted margarine or even a neutral-flavored oil like olive oil or vegetable oil in a pinch, but honestly, the butter is where it’s at for the best flavor and texture. Trust me on this one!
Butter vs. Other Oils: While butter gives that classic rich flavor and amazing crispiness, if you’re looking for a dairy-free option, a good extra virgin olive oil or even a melted coconut oil (if you don’t mind a hint of coconut) can work wonders for brushing the phyllo layers. You might lose a little bit of that traditional richness, but you’ll still get that fantastic crunch!
Serving Suggestions for Spinach and Feta Phyllo Triangles
These little triangles are so versatile, you’ll find yourself making them for all sorts of occasions! They’re perfect as a party appetizer, of course. Imagine a platter of these golden beauties next to some crunchy veggies and maybe a cool dip. They go wonderfully with a zesty creamy Cajun sauce or a rich Cajun garlic parmesan sauce. You can also serve them as part of a larger mezze platter or as a light lunch with a fresh side salad. Seriously, they’re a hit for holidays, get-togethers, or anytime you just want something delicious and a little bit special!
Storage and Reheating Instructions for Spinach and Feta Phyllo Triangles
Got some leftover spinach and feta triangles? Lucky you! They’re still delicious the next day, but we want to make sure they get that crispiness back. If they’ve cooled completely, pop them into an airtight container. They’ll keep in the fridge for about 2-3 days. Freezing them is also an option! Lay them flat on a baking sheet, freeze until solid, then transfer to a freezer bag.
To bring them back to life, I always opt for reheating in the oven. Pop them on a baking sheet at around 350°F (175°C) for about 5-10 minutes, just until they’re heated through and that flaky pastry is crisp again. Microwaving will make them sadly soft and limp, so trust me, the oven is the way to go!
Frequently Asked Questions about Spinach and Feta Phyllo Triangles
Got some burning questions about whipping up these delightful little triangles? I totally get it! Phyllo dough can be a bit tricky sometimes. Let me answer a few things that usually pop up!
Can I make the spinach and feta filling ahead of time?
Oh, absolutely! This is one of my favorite make-ahead tricks. You can totally prepare the filling a day or even two in advance. Just make sure it’s cooled completely, then pop it into an airtight container and keep it in the fridge. When you’re ready to assemble your triangles, it’ll be all chilled and ready to go. It saves so much time on busy days!
How do I prevent the phyllo from getting soggy?
Soggy phyllo is the enemy, right? The biggest thing is making sure your spinach filling is super dry. Really squeeze out as much water as you can after you wilt it! Also, letting the filling cool down completely before you assemble is key. Finally, don’t skip brushing every single layer of phyllo with butter, and make sure the triangles aren’t touching on the baking sheet so the air can circulate for maximum crispiness. Trust me, these steps make a huge difference!
What can I serve with these spinach and feta triangles?
These little guys are so versatile! They’re a fantastic appetizer on their own, but you could totally ramp up your appetizer spread with something like a hearty Tuscan chicken. For a light lunch or dinner, serve them alongside a crisp green salad or a tomato soup. They also make a great addition to a mezze platter with hummus, olives, and pita bread.
Can I freeze uncooked spinach and feta phyllo triangles?
Yes, you totally can! It’s a great way to have them ready for when unexpected guests arrive. Assemble your triangles as usual, then place them on a baking sheet in a single layer and freeze them until theyre firm. Once frozen, transfer them to a freezer-safe bag or container. When you’re ready to bake, just put them straight onto a baking sheet (no need to thaw!) and add a few extra minutes to the baking time until they’re golden brown and crispy.
Nutritional Information (Estimated)
Just a little heads-up, the nutritional info below is an estimate, okay? Since we all use slightly different ingredients or might add a little extra of this or that, the exact numbers can change. This is for about 3 triangles, based on the ingredients listed. It’s good to keep in mind that portion sizes and specific ingredient choices can affect these values!
- Serving Size: 3 triangles
- Calories: 150
- Fat: 10g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 200mg
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 2g
- Protein: 5g
Spinach and Feta Phyllo Triangles
- Total Time: 45 min
- Yield: 36 triangles 1x
- Diet: Vegetarian
Description
Crispy phyllo dough filled with a savory mixture of spinach and feta cheese.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, chopped
- 8 ounces feta cheese, crumbled
- 1/4 cup chopped fresh dill
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 12 sheets phyllo dough, thawed
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add spinach to the skillet and cook until wilted, about 3-5 minutes. Remove from heat and let cool slightly.
- In a bowl, combine the cooled spinach mixture, feta cheese, dill, black pepper, and nutmeg. Mix well.
- Lay one sheet of phyllo dough on a clean surface. Brush it with melted butter. Place another sheet on top and brush with butter. Repeat with a third sheet.
- Cut the layered phyllo dough lengthwise into three equal strips.
- Place about 2 tablespoons of the spinach and feta filling at one end of a strip. Fold the strip diagonally to form a triangle, continuing to fold until you reach the end of the strip. Brush the finished triangle with butter.
- Repeat with the remaining phyllo dough and filling.
- Place the triangles on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until golden brown and crispy.
Notes
- You can prepare the filling ahead of time and refrigerate it.
- For a spicier kick, add a pinch of red pepper flakes to the filling.
- Ensure your phyllo dough is completely thawed before using.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 triangles
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
Keywords: spinach, feta, phyllo, triangles, appetizer, Mediterranean, vegetarian