Ingredients
- Fresh spinach – or suitable frozen spinach, thoroughly drained
- Feta cheese – crumbled for authentic flavor
- Phyllo dough – the thin, crispy pastry shell
- Onion – finely chopped
- Fresh herbs – such as dill and parsley
- Olive oil – for brushing and cooking
- Eggs – to bind the filling
- Salt and pepper – to taste
Instructions
- Wash and finely chop the spinach. Sauté the chopped onion in olive oil until translucent. Add the spinach and cook until wilted. Let it cool slightly.
- Mix the cooled spinach and onion mixture with crumbled feta, chopped herbs, one beaten egg, salt, and pepper.
- Preheat the oven to 350°F (175°C). Lay a sheet of phyllo dough, brush with olive oil, and place a spoonful of filling on one corner.
- Fold the corner over the filling to form a triangle, continue folding in a triangle shape, sealing edges with olive oil.
- Arrange triangles on a parchment-lined baking sheet. Brush the tops with olive oil.
- Bake in the preheated oven for 20-25 minutes until crispy and golden brown.
Notes
- Use freshly chopped herbs for a fragrant, authentic flavor.
- Drain excess moisture from the spinach to prevent sogginess.
- Brush the phyllo dough generously with olive oil for optimal crispiness.
- Freeze unbaked triangles for quick future snacks.
- Try different cheeses like ricotta or Parmesan for unique twists.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 triangle (about 35g)
- Calories: 85 Kcal
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg