Spanakopita Triangles with Spinach, Feta and Dill

Steps

1. Step 1

   Thaw the phyllo overnight in the fridge or for 2 hours on the counter, still sealed in its wrapper. Keep it wrapped until you are ready to fold.

   • the rest of the phyllo sheets (14x18 inch), thawed
2. Step 2

   Heat the olive oil in a large pot or deep skillet over medium heat. Add the scallions and cook until soft, about 3 minutes. Stir in the garlic and cook 30 seconds more.

   4 min

   • 3 tbsp olive oil
   • 1 bunch scallions
   • 2 cloves garlic
3. Step 3

   Add the spinach in big handfuls, stirring as each batch wilts down, until all of it is collapsed and dark green, 5 to 7 minutes. Season with a pinch of salt.

   7 min

   • 20 oz fresh baby spinach
   • salt
4. Step 4

   Tip the spinach into a colander set in the sink. Press hard with the back of a spoon, then let it cool for 10 minutes and squeeze it dry in handfuls or in a clean kitchen towel. This is the most important step — wet filling makes soggy pastry. Chop the squeezed spinach roughly.

   10 min

5. Step 5

   In a bowl, combine the chopped spinach with the dill, parsley, feta, egg, lemon zest, nutmeg and black pepper. Taste and add salt only if needed — feta is already salty.

   5 min

   • 1/2 cup fresh dill
   • 1/4 cup fresh flat-leaf parsley
   • 8 oz feta cheese
   • 1 egg
   • 1 tsp lemon zest
   • 1/4 tsp ground nutmeg
   • 1/2 tsp black pepper
   • salt
6. Step 6

   Heat the oven to 375°F and line two baking sheets with parchment. Melt the butter.

   375°F

   • 1 1/2 sticks unsalted butter
7. Step 7

   Unroll the phyllo and cover the stack with plastic wrap and a damp kitchen towel so it doesn't dry out. Lay one sheet on the counter, brush it lightly all over with melted butter, lay a second sheet on top and butter that too. Cut the double sheet lengthwise into 4 long strips about 3 1/2 inches wide.

   • 2 slices phyllo sheets (14x18 inch), thawed
8. Step 8

   Put a heaping tablespoon of filling at the bottom of one strip. Fold the corner over it to make a triangle, then keep folding the triangle up the strip, flag-style, to the end. Set it seam-side down on the baking sheet and brush the top with butter. Repeat with the remaining strips, then with the remaining phyllo in pairs, to make 24 triangles.

   25 min

   • 10 slices phyllo sheets (14x18 inch), thawed
9. Step 9

   Bake until deep golden and crisp, 22 to 25 minutes, rotating the sheets halfway through. Let them cool 5 minutes, then serve warm.

   25 min, hands-off · 375°F

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026