Spinach Stuffed Pastry

Spinach Stuffed Pastry (Spanakopita Triangles)

These savory, flaky pastries are a perfect appetizer, snack, or light meal. Inspired by Greek spanakopita, they feature a rich spinach and feta filling wrapped in crispy phyllo dough.

Ingredients

For the Filling:

· 10 oz (285g) fresh spinach, chopped (or frozen spinach, thawed and squeezed dry)
· 1 small yellow onion, finely chopped
· 2 cloves garlic, minced
· 1 tablespoon olive oil
· 4 oz (115g) feta cheese, crumbled
· ½ cup (115g) ricotta or cottage cheese
· ¼ cup fresh dill or parsley, chopped
· 2 green onions, chopped
· 1 egg, lightly beaten
· ¼ teaspoon ground nutmeg
· Salt and black pepper to taste
· Pinch of red pepper flakes (optional)

For Assembly:

· 1 package phyllo dough (14 oz/400g), thawed according to package instructions
· ½ cup (1 stick / 115g) unsalted butter, melted (or olive oil for a dairy-free version)

Instructions

Step 1: Prepare the Filling

1. If using fresh spinach: wash thoroughly and chop roughly. If using frozen spinach, thaw completely and squeeze out all excess water using a clean kitchen towel or cheesecloth.
2. In a large skillet, heat olive oil over medium heat. Sauté onion until translucent (about 5 minutes). Add garlic and cook for 1 minute more.
3. Add fresh spinach in batches, stirring until wilted and any liquid evaporates. If using pre-squeezed frozen spinach, just heat through for 2 minutes.
4. Transfer mixture to a large bowl and let cool completely.
5. Once cool, add feta, ricotta, herbs, green onions, egg, nutmeg, salt, pepper, and optional red pepper flakes. Mix well. Taste and adjust seasoning.

Step 2: Prepare Phyllo Dough

1. Carefully unroll thawed phyllo dough. Keep covered with a slightly damp kitchen towel to prevent drying out.
2. Melt butter in a small bowl.

Step 3: Assemble the Triangles

1. Lay one sheet of phyllo on a clean surface. Brush lightly with melted butter.
2. Place another sheet on top and brush again.
3. Cut the layered sheets lengthwise into 4 long strips (about 3–4 inches wide).
4. Place 1 tablespoon of filling at the bottom of each strip.
5. Fold the corner over the filling to form a triangle, then continue folding (like folding a flag) until the entire strip is folded into a neat triangle.
6. Repeat with remaining phyllo and filling.

Step 4: Bake

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place triangles seam-side down on the baking sheet. Brush tops with more melted butter.
3. Bake for 18–22 minutes, until golden brown and crispy.
4. Cool slightly before serving—they’re hot inside!

Tips for Success

· Keep phyllo covered: Work quickly and keep unused sheets under the damp towel to prevent cracking.
· Dry filling is key: Squeeze all moisture from spinach to avoid soggy pastry.
· Customize filling: Add pine nuts, chopped sun-dried tomatoes, or cooked mushrooms.
· Make ahead: Assemble triangles, freeze on a tray, then store in a zip-top bag. Bake from frozen, adding 3–5 minutes to baking time.

Serving Suggestions

· Serve with tzatziki, marinara sauce, or a squeeze of lemon.
· Pair with a simple Greek salad for a complete meal.
· Great as a vegetarian party appetizer or picnic snack.

Storage

· Room temperature: Up to 1 day (covered loosely).
· Refrigerator: Up to 3 days. Re-crisp in oven or air fryer.
· Freezer: Up to 3 months. Bake straight from frozen.

These golden, flaky triangles are packed with herby spinach and tangy feta—irresistibly delicious and impressive yet approachable to make. Enjoy!