Homemade Spinach and Feta Phyllo Triangles

Ingredients

• 10 sheets of phyllo pastry 10 sheets of phyllo pastry
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 10 ounces (280g) fresh spinach, chopped 10 ounces (280g) fresh spinach, chopped
• 1 cup (150g) crumbled feta cheese 1 cup (150g) crumbled feta cheese
• 1/4 cup (15g) fresh dill, chopped 1/4 cup (15g) fresh dill, chopped
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• 1/2 cup (115g) melted butter for brushing 1/2 cup (115g) melted butter for brushing

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 10g, 1g
• Protein: 4g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Heat olive oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the chopped spinach to the pan and cook until wilted. Remove from heat and let it cool.
4. 4.
   In a mixing bowl, combine the cooked spinach, crumbled feta cheese, fresh dill, fresh parsley, salt, and pepper. Mix well.
5. 5.
   Lay one sheet of phyllo pastry on a clean surface and brush it lightly with melted butter. Place another sheet on top and repeat the process until you have 5 layers.
6. 6.
   Cut the layered phyllo pastry into strips of equal width.
7. 7.
   Place a spoonful of the spinach and feta mixture at the bottom of each strip. Fold the bottom corner of the strip over the filling to form a triangle. Continue folding the strip in a triangular shape until you reach the end.
8. 8.
   Repeat steps 5-7 with the remaining phyllo pastry and filling.
9. 9.
   Place the phyllo triangles on a baking sheet lined with parchment paper. Brush the tops with melted butter.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
11. 11.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry gently to prevent it from tearing. Keep it covered with a damp cloth while working to prevent it from drying out.
• Feta cheese — Use high-quality feta cheese for the best flavor. If you prefer a milder taste, you can soak the feta cheese in water for 30 minutes before using it in the recipe.

Tips & Tricks

• To achieve a crispy texture, make sure to brush each layer of phyllo pastry with melted butter.
• If you want to add a touch of sweetness, sprinkle a pinch of cinnamon over the filling before folding the phyllo triangles.
• Serve the phyllo triangles warm for the best taste and texture.
• These triangles can be prepared in advance and frozen. Simply bake them from frozen for a few extra minutes.

Serving advice

Serve the Spinach and Feta Phyllo Triangles as an appetizer or snack. They can be enjoyed on their own or paired with a refreshing tzatziki sauce for dipping.

Presentation advice

Arrange the phyllo triangles on a platter, garnished with a sprig of fresh dill or parsley. The golden-brown color of the triangles against the vibrant green filling will make for an eye-catching presentation.