Description
Crispy phyllo dough filled with a savory mixture of spinach and feta cheese.
Ingredients
Scale
- 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