These Spinach & Feta Phyllo Triangles, also known as Mini Spanakopita, are a delightful Greek appetizer that combines flaky phyllo pastry with a savory filling of spinach and feta cheese. Perfect for parties or as a snack, these Spanakopita Bites can be made ahead of time and frozen or refrigerated until you’re ready to bake them.
This recipe is straightforward and yields delicious results, making it one of the best appetizer recipes to impress your guests. Enjoy these Spanakopita Triangles as part of a Greek feast or serve them at your next gathering.
Delightful Greek Appetizers
Spinach & Feta Phyllo Triangles, often referred to as Mini Spanakopita, are a staple in Greek cuisine. These delightful appetizers combine flaky phyllo pastry with a savory filling of spinach and feta cheese, making them a perfect choice for gatherings or casual snacking.
With their golden-brown exterior and vibrant green filling, these Spanakopita Bites are not just visually appealing but also packed with flavor. They can be prepared ahead of time, allowing for easy serving at parties or family events.
Whether you’re hosting a Greek-themed dinner or simply looking for a tasty snack, these Spanakopita Triangles are sure to impress your guests and satisfy your cravings for delicious Greek recipes.
Preparation and Cooking Time
Creating these Mini Spanakopita is a straightforward process that takes about 55 minutes from start to finish.
The preparation involves about 30 minutes of work, where you’ll prepare the filling and assemble the triangles, followed by 25 minutes of baking time. This efficient timeline makes them an ideal option for those who want to whip up a batch of Spanakopita Appetizers without spending all day in the kitchen.
With a yield of 24 triangles, this recipe is perfect for entertaining a crowd or enjoying throughout the week.
Flavorful Filling Ingredients
The filling for these Spinach & Feta Phyllo Triangles is a delightful mix of fresh spinach, creamy feta, and ricotta cheese, seasoned with aromatic herbs.
Using fresh ingredients like chopped onion and garlic enhances the overall flavor, while the addition of dill brings a unique touch to the filling.
For those who prefer convenience, frozen spinach can also be used, making this recipe adaptable to your needs. The combination of these ingredients creates a rich and satisfying filling that pairs perfectly with the crispy phyllo dough.
Assembling the Phyllo Triangles
Assembling the Spinach & Feta Phyllo Triangles is a fun and creative process. Start by layering sheets of phyllo dough, brushing each layer with olive oil to achieve that flaky texture.
Once the dough is prepared, cut it into strips and place a spoonful of the spinach filling at one end. Fold the phyllo over the filling to create a triangle shape, continuing to fold until you reach the end of the strip.
Sealing the edges with a bit of beaten egg ensures that the filling stays secure during baking, resulting in perfectly shaped Spanakopita Bites.
Baking to Perfection
Baking these triangles is where the magic happens. Preheat your oven to 375°F (190°C) and place the assembled triangles on a baking sheet lined with parchment paper.
Brushing the tops with olive oil before baking gives them a beautiful golden color and enhances the crispiness.
In just 20-25 minutes, you’ll have a platter of golden-brown Spinach & Feta Phyllo Triangles, ready to be enjoyed warm with a side of tzatziki sauce and lemon wedges.
Serving Suggestions
These Spinach & Feta Phyllo Triangles are best served warm and can be enjoyed as a standalone appetizer or as part of a larger spread of Greek dishes.
Pair them with tzatziki sauce for a refreshing contrast, or serve with lemon wedges to add a zesty kick.
Whether at a party, a family gathering, or a cozy night in, these Mini Spanakopita Bites are sure to be a hit, showcasing the delicious flavors of Greek cuisine.
Easy Mini Spanakopita Recipe
These Mini Spanakopita are filled with a flavorful mixture of spinach, feta, and herbs, wrapped in crispy phyllo dough. The recipe takes about 1 hour from start to finish and serves 24 pieces, making them an ideal choice for entertaining.
Ingredients
- 1 package (16 oz) phyllo dough, thawed
- 1 pound fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained)
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried dill or fresh dill, chopped
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
- Additional olive oil for brushing
Instructions
- Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened. Stir in spinach, dill, salt, and pepper, cooking until spinach is wilted. Remove from heat and let cool slightly. Mix in feta and ricotta cheese until well combined.
- Prepare Phyllo Dough: Preheat the oven to 375°F (190°C). On a clean surface, lay out one sheet of phyllo dough and brush lightly with olive oil. Layer another sheet on top and brush again. Cut the layered phyllo into strips about 3 inches wide.
- Fill and Fold: Place a tablespoon of the spinach filling at one end of each strip. Fold the phyllo over the filling to form a triangle. Continue folding the triangle along the strip until you reach the end. Seal the edge with a bit of the beaten egg.
- Bake: Place the triangles on a baking sheet lined with parchment paper. Brush the tops with olive oil. Bake for 20-25 minutes, or until golden brown and crispy.
- Serve: Enjoy warm as a delicious appetizer or snack. These Spanakopita Triangles can be served with tzatziki or a lemon wedge.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 24 triangles
- Calories: 150kcal
- Fat: 10g
- Protein: 4g
- Carbohydrates: 12g