| Level: | Intermediate |
| Total: | 2 hr 25 min |
| Prep: | 40 min |
| Cook: | 1 hr 45 min |
| Yield: | approximately 40 triangles |
Ingredients
- 3 tablespoons olive oil
- 1 onion, chopped
- 1/2 cup chopped green onions, white and green parts
- 3 garlic cloves, minced
- 2 pounds fresh baby spinach, trimmed, washed and roughly chopped
- 1/2 lemon, juiced
- 2 eggs, lightly beaten
- 12 ounces crumbled feta
- 1 tablespoon coriander seeds, toasted and ground
- 1/2 teaspoon freshly grated nutmeg
- 1/2 pound unsalted butter, melted
- 1 pound phyllo pastry sheets
- 1/4 cup finely chopped oregano
- 1/4 cup finely chopped chives
- 1/2 cup grated Parmesan
Instructions
- Heat olive oil in a large skillet and place over medium heat. Saute onions and garlic for 3 minutes until soft. Add the spinach, season with salt and pepper, and continue to saute until the spinach is limp, about 2 minutes. Add lemon juice, remove from heat and place in a colander, and squeeze out excess liquid. Set aside to cool. The filling needs to be cool and dry to prevent the phyllo from becoming soggy. In a medium bowl, beat the eggs with feta, coriander, and nutmeg. Season, then fold in the cooled spinach mixture until well blended.
- Preheat oven to 350 degrees F, brush 2 baking sheets with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Take care to keep the phyllo covered with a damp, not wet, towel as you work to prevent drying out and becoming brittle. Brush the sheet with melted butter, then sprinkle evenly with some oregano and chives. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, cut the sheets lengthwise into thirds to form 2 1/2-inch strips. Do this with all the sheets of dough.
- Place a heaping teaspoon of filling near 1 corner of the layered phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding up a flag. Brush the top with butter and dust with Parmesan, place on prepared baking sheet, and cover while preparing the remaining pastries. Repeat until all the filling and phyllo strips are used up. Bake for 20 to 30 minutes until the triangles are crisp and golden. Serve hot, warm or cold.
Nutrition Facts
| Serving Size | 1 of 40 servings |
| Calories | 125 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 29 mg |
| Sodium | 180 mg |
Reviews
We thought these were just okay – rather bland. Perhaps more lemon and oregano would have suited our taste. If I made them again I may try some dill or mint.
I make these every year for my family Christmas party. They are a little time consuming, but I prepare them ahead of time and freeze them. They bake up just as nicely straight from the freezer, and reheat well for leftovers. Absolutely delicious! We all look forward to this new teat tradition!
I used to work at a greek bakery and could never imagine making these myself. This was my first time using phyllo and it was SO MUCH FUN!
The entire process was a lot easier then I expected. I made the triangles and they tasted absolutly amazing and were not greasy at all.
The entire process was a lot easier then I expected. I made the triangles and they tasted absolutly amazing and were not greasy at all.
Fantastic recipe. I made it for a dinner party as a side dish/entree for the one vegetarian in the group. Didn’t have the parmesan, coriander or green onions. It still came out amazing. Mine required less than 20 minutes of baking, and i covered them with foil after 15 minutes to prevent burning. So good!
Super simple, the only challenge is working with the phyllo. I took the easy way out and just lined a 9 x 13 pan with 4 sheet of buttered phyllo, dumped in the spinch mixture and topped with 4 more sheets, baked (took about 2x longer) and cut into squares. Fabulous!
I love this recipe. It is so simple and easy to prepare. The flavor is just amazing. Must try!
This was our very first attempt at phyllo and it went great! My sister and I made these today – having two people made it go quickly and easily. Even though I will make these again, I probably won’t do it alone! We had one pound of phyllo, cut the sheets into fourths, not thirds, and got 24 out of the recipe. They are great!
Every time I make this recipe everyone adores it. It’s a bake sale favorite. I wouldn’t change anything.
after living in astoria, queens, nyc for several years, i longed for an authentically tasting spanakopita…this IS it! i make it as a pie (layered like lasagna) and as triangles. YUM!
The Phylo dough is a time consuming project but my youngest son enjoyed helping me put it all together. I like best warm but they were good anyway and warmed up well in tin foil in the oven.