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Crispy Greek Spanakopita Triangles Recipe Easy Homemade Feta Dill Snacks

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These crispy Greek spanakopita triangles combine flaky phyllo dough with a savory filling of spinach, feta, and fresh dill. Perfect as a quick snack or elegant appetizer, they deliver authentic flavor with a golden, crunchy crust.

Ingredients

Scale
  • 1 package phyllo dough (about 16 oz), thawed
  • 10 oz frozen spinach, thawed and well-drained
  • 7 oz crumbled feta cheese
  • 2 tablespoons fresh dill, finely chopped
  • 2 green onions, thinly sliced
  • 1 large egg, beaten
  • 1/4 cup olive oil (extra virgin preferred), for brushing
  • 1 teaspoon lemon zest, finely grated (optional)
  • Salt and pepper to taste

Instructions

  1. Thaw 10 oz of frozen spinach completely, then squeeze out as much moisture as possible to avoid soggy triangles, aiming for about 1/2 cup of packed spinach. (10 minutes)
  2. In a mixing bowl, combine the drained spinach, 7 oz crumbled feta, 2 tablespoons chopped fresh dill, 2 thinly sliced green onions, 1 beaten large egg, 1 teaspoon lemon zest, and a pinch of pepper. Stir gently until well mixed but not mushy. Taste and adjust seasoning carefully. (5 minutes)
  3. Lay out one sheet of thawed phyllo on a clean surface and cover the rest with a damp kitchen towel to keep them from drying. Brush the sheet lightly with about 1 tablespoon olive oil. Place another sheet on top and brush again. Repeat layering for 3-4 sheets total depending on desired thickness. (10 minutes)
  4. Cut the layered phyllo sheets into 3-inch wide strips. Place about 1 tablespoon of the spinach-feta filling at one end of each strip. (5 minutes)
  5. Starting at the filled end, fold the phyllo strip over itself diagonally to form a triangle. Continue folding along the strip until the end, enclosing the filling. (15 minutes)
  6. Arrange the triangles on a baking sheet lined with parchment paper. Brush the tops generously with olive oil to help crisp and brown. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until crispy and golden brown. (30 minutes)
  7. Let the spanakopita triangles cool for about 5 minutes before serving to allow them to crisp up further. (5 minutes)

Notes

Keep phyllo covered with a damp towel to prevent drying. Squeeze spinach very well to avoid sogginess. Brush olive oil generously but not excessively to achieve flaky crispness. If phyllo dries during folding, mist lightly with water or olive oil. Do not overcrowd baking sheet for even crisping. Start checking oven at 20 minutes to prevent burning; tent with foil if edges brown too fast.

Nutrition

Keywords: spanakopita, Greek snack, feta, spinach, phyllo dough, dill, crispy triangles, appetizer, easy recipe

Find it online: https://tomyumy.com/crispy-greek-spanakopita-triangles-recipe-easy-homemade-feta-dill-snacks/