Best Spanakopita Triangles Recipes

SPANAKOPITA (SPINACH TRIANGLES OR PIE)

Steps:

• Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
• Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
• Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
• Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
• Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)

SPANAKOPITA TRIANGLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a large saucepan over medium heat.
• Slowly cook and stir onions until softened.
• Mix in spinach, dill and flour.
• Cook approximately 10 minutes, or until most of the moisture has been absorbed.
• Remove from heat.
• Mix in feta cheese, eggs, salt and pepper.
• Lay phyllo dough flat and brush with butter.
• Place a small amount of spinach mixture onto each piece of dough.
• Fold phyllo into triangles around the mixture.
• Brush with butter.
• Place filled phyllo dough triangles on a large baking sheet.
• Bake in the preheated oven 45 minutes to 1 hour, or until golden brown.

SAUSAGE SPANAKOPITA TRIANGLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Reduce heat to medium. Add spinach, green onions, and red pepper flakes. Continue cooking until the spinach is thawed, 3 to 5 minutes.
• Remove from heat and stir in ricotta cheese and feta cheese. Season with salt and pepper.
• Unwrap the phyllo dough and cover with a towel to keep it from drying out.
• Working with one sheet at a time, brush 1/2 of the sheet with melted butter. Fold it in half lengthwise. Place a 1/4 to 1/2 cup of filling in the top-left corner. Fold the bottom-left corner over into a triangle shape. Continue folding edge over edge until you reach the end of the dough and a triangle shape is formed. Place the triangle on the baking sheet. Repeat with the remaining ingredients.
• Brush all the triangles with melted butter.
• Bake in the preheated oven until golden brown, about 25 minutes.

VEGAN SPANAKOPITA TRIANGLES

Steps:

• Heat the tbsp of oil in a large pan over medium heat. Add the garlic and onions and saute until translucent.
• Add the spinach to the pan and cover, stirring occasionally, until wilted. Remove from heat and drain in a strainer.
• Add the spinach mixture, tofu, salt, pepper, oregano and lemon juice to a mixing bowl. Toss to blend evenly.
• Heat the rest of the oil in a small sauce pan over medium heat for a few minutes. Remove from heat.
• On a dry cutting board lay down the first piece of phyllo dough. Lightly brush with a little oil and fold in half lengthwise. Place a spoonful (about 2 tbsp) of the mixture onto the bottom section of the dough. Take the bottom left corner and fold it over the mixture, mooshing it to make it line up with the edges of the dough. Make sure to keep a little bit of space between the mixture and the edge of the dough.
• Brush the part of the dough that is folded over the mixture with oil, and fold that section over again, the way you would fold a flag, so it makes a triangle. Keep brushing the dough lightly with oil before every fold and at the end to get the remaining edges to stick to the triangle. When you are done, you should have a 4ish inch long triangle pocket. Place on a cookie sheet and poke once with a fork to let steam out.
• Repeat this with the sheet of phyllo dough until all of the mixture is used up.
• Cook in a 425F oven for 10-20 minutes, until golden brown and flaky all over.
• If you would like a dipping sauce for the spanakopita, whisk the juice of 2 lemons into a bowl with 1/2 c olive oil and add some minced garlic.

SPANAKOPITA (SPINACH TRIANGLES OR PIE)

Steps:

• Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated). Stir the feta and as much beaten egg to moisten the cooled spinach mixture. Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter. Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake. Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)

SPANAKOPITA TRIANGLES

Steps:

• Preheat oven to 375 degrees. Heat the oil in a small pan. Add onion and garlic until golden. Beat eggs in large bowl with electric mixer until light and lemon in color. Stir the cooked onion, garlic, feta parsley, dill and spinach. Season with salt and pepper and nutmeg. Remove the fillo dough from the package; unroll and place on a large sheet of waxed paper. Fold the fillo crosswise into thirds. Cover with another sheet of waxed paper and damp cloth. (Phillo dough dries out very fast). Lay one strip of fillo at a time on a flat surface and brush immediately with melted butter. Fold the strip in half lengthwise. Brush with butter again. Place rounded spoon of spinach filling on the end of strip; fold over corner to make triangle. Continue folding end to end, as you fold a flag. Brush top with butter. Repeat the process until filling is used up. Place triangles in single layers, seam side down on ungreased jelly roll pan. Bake for 20 minutes, or until lightly browned.