Spinach and Feta Phyllo Triangles
Spinach and Feta Phyllo Triangles are a terrific make ahead appetizer. Today, I made a big batch, and I plan on reheating them for a dinner party this weekend. And, it feels really good to have part of that big dinner already made. In general, I like to make everything fresh, rather than ahead of time. But, when it comes to entertaining, I really like to make as much as possible ahead of time. So, it was really nice to take my time and make these appetizers today. Then, on Saturday, I’ll just need to reheat the triangles for ten minutes. Another thing I love about this recipe is, that it’s completely meatless. And, this is important because one of my guests doesn’t eat meat.
The Equipment Needed
- A Large Skillet- You’ll need this to cook the veggies and melt the butter.
- A Dish Towel- Use a thin dish towel to wring all the water out of the spinach.
- A Baking Sheet- Bake the triangles on a large baking sheet.
- Parchment Paper- Line your baking sheet with parchment paper.
- Plastic Wrap- Cover your phyllo with this to keep it moist.
The Ingredients Needed for Spinach and Feta Phyllo Triangles
- Frozen Spinach- Be sure and use frozen spinach. I find fresh spinach way too moist for this recipe.
- Phyllo Dough- Leave your dough on the counter for three hours before you use it.
- Feta Cheese- French feta in brine is my favorite feta, but any good quality block of feta is fine.
- Fresh Herbs- Parsley and Dill add so much fresh flavor to this dish.
How I Made my Triangles
- First, I made the filling. It’s very important to wring all the moisture out of the spinach.
- Next, I rolled up the triangles. It’s really a good idea to cover the phyllo that you’re not working with, with the plastic. Otherwise it tends to rip and tear.
- Finally, I baked the triangles in the oven.
If you’re a spinach lover, you need to try these buttery Spinach and Feta Phyllo Triangles.
Spinach and Feta Phyllo Triangles
Ingredients
- 1 tbsp. extra virgin olive oil
- 10 ounces frozen spinach, defrosted and drained
- 9 tbsp. unsalted butter
- ½ cup each minced onion and chopped bell peppers
- ¾ cup feta cheese, crumbled
- 2 tbsp. scallions, sliced
- 1 egg, beaten
- ¼ cup each parsley, feta, and dill
- ¼ tsp. each kosher salt, black pepper, and red pepper flakes
- 12 9×14 sheets of phyllo dough
- 1 tbsp. sesame seeds
Instructions
- Preheat the oven to 375 degrees. Place the spinach in a dish cloth and squeeze out all the water.
- Heat a large skillet over medium heat, with the oil. Add the spinach and cook for two minutes. Place it in a mixing bowl.
- Wipe out the skillet, and melt a tablespoon of butter and cook the onions and peppers for about five minutes, until the vegetables are softened. Add them to the mixing bowl, along with the feta cheese, egg, salt, peppers, dill, parsley, and scallions.
- Melt the rest of the butter. Take the phyllo out of the box. Lay it out and cover it with plastic wrap and then put a damp paper towel on top of the plastic.
- On a cutting board, lay out one sheet of the phyllo. Brush it with butter, and then top it with another piece of phyllo. Slice the phyllo into three equal vertical strips. Place one tablespoon of the spinach mixture on a bottom corner of each strip. Then, fold the empty bottom corner of each strip on top of the filling, forming a triangle. Next, fold the rest of the strip up, like you're folding a flag. Brush each triangle on both sides with butter. Place it on a parchment lined baking sheet, repeating this until you have 18 triangles, and all the filling is used. Sprinkle the sesame seeds on and then bake them for 15 minutes.
- Serve them right away. Or, store them in the refrigerator, and then reheat them in the oven at 350 degrees for 10 minutes.
