The traditional Mediterranean snack has been given a fun and original twist with these triangles of Jimmy Dean® sausage spanakopita. They make a fantastic finger food or snack because they are filled with flavorful sausage, spinach, and cheese and then wrapped in phyllo pastry.
| Prep Time: | 45 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 16 |
| Yield: | 16 triangles |
Ingredients
- 1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
- 1 (10 ounce) box frozen chopped spinach
- 1 bunch green onions, chopped
- 1 teaspoon red pepper flakes
- 5 ounces ricotta cheese
- 4 ounces feta cheese, crumbled
- salt and ground black pepper to taste
- 16 sheets phyllo dough, thawed
- 1 cup unsalted butter, melted
Instructions
- 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.
Nutrition Facts
| Calories | 200 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 199 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
These were really great! The breakfast sausage was a nice change up.
I loved the filling in this recipe. It had so much flavor and I could also see using this filling in other things like crescent or turnovers with piecrust. The only issue I had was with the phyllo dough. I kept a damp towel over it to keep it from drying out between rolling, but, I still had some issues with the thin layer breaking as I brushed butter on it and rolled. If you haven’t worked with phyllo before it is very important to keep the phyllo covered with a damp towel between working with the sheets. If it dries out it becomes very brittle. Thank you for the recipe!