Spanakopita Triangles With Ricotta and Feta
Sautéed onions, garlic, and spinach mingle with a cheesy blend of Feta and Parmesan, all wrapped in layers of buttery Phyllo dough. Baked to golden perfection, these crispy triangles offer a delectable mix of flavors.
Ingredients
- 4 ounces of melted butter
- 1 large diced onion
- 1 bunch of finely chopped fresh dill
- 1 bunch of chopped scallions
- 1 bag of cleaned and stemmed spinach
- 12 ounces of crumbled Feta cheese
- 4 ounces of chopped garlic
- 1 box of completely defrosted Phyllo dough
- 2 eggs
- 4 ounces of grated Parmesan cheese
- Olive oil
- Salt and pepper to taste
Instructions
- Grab a big saucepan and toss in about 2-3 ounces of olive oil. Heat it up over medium heat – not too high, not too low.
- Drop in the onions and garlic. Give 'em a good sauté for 2-3 minutes. You know, just until they start smelling amazing.
- Toss in the spinach and let it cook down completely. It's gonna take around 3 minutes – just enough time to cue up your favorite cooking playlist.
- Now, throw in the dill and scallions. Mix it all together and then take it off the heat. Let it chill – literally. We want it completely cool.
- In a separate bowl, let's get that cheesy party started. Mix up the Feta and Parmesan with the eggs. They're gonna be the best of friends.
- Bring the cheesy crew into the cooled spinach mix. Give it a little sprinkle of salt and pepper.
- Time to play with the dough! Lay one sheet down, brush on a bit of melted butter. Add another sheet, more butter. One more on top, repeat the buttery love. Don't drown it, though.
- Slice that buttery stack into four long strips vertically. It's like making doughy magic wands.
- Scoop a bit of the mixture onto the bottom of each strip, then start folding them into cute little triangle pockets. Need a visual? Check out the video – it's like origami but tastier.
- Line those beauties up on a baking sheet, giving them some space to shine. A little more butter on top for good measure. Pop 'em in the oven at 350 degrees for 25 minutes. Trust me, the aroma is gonna drive you nuts.
- nce they're done, let those triangles cool off for at least 10 minutes. It's torture, I know, but it's worth the wait. Then, dive in and enjoy your crispy, cheesy creations.
Video
Notes
- Phyllo dough can be delicate, so handle it gently to avoid tearing. Work efficiently, and cover unused sheets with a damp kitchen towel to prevent drying out.
- Ensure the spinach mixture is completely cooled before combining it with the cheese mixture. This helps maintain the texture and prevents the eggs from scrambling when mixed.
- When brushing the Phyllo dough with melted butter, aim for a light and even application. Too much butter can make the triangles overly greasy, while too little may result in a dry texture.
- Follow the recommended folding technique, whether described in the recipe or shown in the video tutorial. Consistency in folding ensures even baking and a uniform presentation.
- Keep an eye on the triangles during baking. Oven temperatures can vary, so they should be golden brown after about 25 minutes. Adjust the time if needed, and consider rotating the baking sheet for even browning.
- While it's tempting to dive into the delicious triangles immediately, allowing them to cool for at least 10 minutes ensures they are set properly, making them easier to handle and enjoy.
- Feel free to get creative with the filling. Add ingredients like sun-dried tomatoes, pine nuts, or different herbs to personalize the flavour.
- You can prepare the filling and even assemble the triangles ahead of time, storing them in the refrigerator until ready to bake. This is convenient for entertaining or busy schedules.