(Spanakopita Triangles)
“I’m delighted with these pastries that always come to my rescue in busy times. They’re the perfect choice for preparing something delicious, quick, budget-friendly, and nutritious. The combination of cheese and that touch of honey I add on top makes them irresistible. Making these Greek Spanakopita triangles is simple: just layer puff pastry with spinach and crumbled feta, fold them into small triangles, and bake for crispy, golden pastries. This savory snack is a practical and delicious option for any occasion. When I make them, I can’t resist eating just one!”
In addition to the creamy cheese and spinach, they add a fresh and nutritious touch!
Ingredients:
– 1 pack of phyllo dough (approximately 400 g), thawed if frozen
– 300 g fresh spinach, washed
– 200 g crumbled feta cheese
– 1 small onion, finely chopped
– 2 cloves of garlic, chopped
– Chopped fresh mint
– 3 tablespoons olive oil
– 1 teaspoon dried dill (optional)
– Salt and pepper to taste
– 1/2 cup melted butter
– 2 tablespoons sesame seeds
– Honey for drizzling (optional)
Instructions:
1. Preheat the oven to 180°C.
2. In a large pan, heat the olive oil and sauté the garlic until golden. Add the spinach and cook until wilted. Add the onions, sauté for 1 minute, mix everything, and let this mixture cool.
3. In a large bowl, combine the spinach mixture with crumbled feta and chopped fresh mint. Season with salt and pepper.
4. Roll out the phyllo dough and cut it into three parts lengthwise. Brush them with melted butter side by side for each sheet. Place another sheet on top and repeat until you have 4 layers.
5. Place a portion of the spinach and cheese mixture at one end of the phyllo dough and fold it into a triangle.
6. Repeat the process until you finish the mixture.
7. Place the triangles on a baking tray, add a bit of butter and sesame seeds, and bake for 20-25 minutes or until golden and crispy.
8. Serve the Spanakopita triangles hot with a drizzle of honey. Enjoy this delicious Greek recipe!