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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
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@idhttps://12tomatoes.com/spanakopita-triangles/#recipe
headline
nameSpanakopita Triangles
descriptionA perfect bite - size appetizer with flakey buttery layers and a tangy spinach filling.
urlhttps://12tomatoes.com/spanakopita-triangles
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients:
  • 1 package frozen phyllo dough, one sleeve, thawed
  • 1 cup butter, melted
  • 1 lb. frozen spinach, thawed and drained
  • 8 oz. feta, crumbled
  • 1/2 cup parmesan, grated
  • 1/2 cup plain greek yogurt
  • 1/2 teaspoon nutmeg
  • Kosher salt and freshly cracked black pepper, to taste
  • Sesame seeds for sprinkling
Directions:
  1. In a bowl, combine feta, parmesan, Greek yogurt, and drained spinach. Season with salt and pepper and taste for seasoning.
  2. Cut stack of phyllo dough long ways into 3 even strips. Brush one piece of phyllo with butter and stack another piece on top to create an extra layer.
  3. Top each layered phyllo strip with 2 - 3 tablespoons of spinach mixture at one end. Fold the corner of the phyllo over the filling to create a triangle. Continue folding the spanakopita until you reach the end.
  4. Place triangles on a baking sheet and brush with butter, then top with sesame seeds.
  5. Bake for 15 -18 minutes or until golden brown.
  6. Yamas!
A perfect bite - size appetizer with flakey buttery layers and a tangy spinach filling.
Course: Appetizer
Allergen(s): Citrus, Milk, Gluten, Citrus, Milk, Gluten

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Spanakopita Triangles

A perfect bite-size appetizer with flaky buttery layers and a tangy spinach filling.

Spanakopita Triangles

3.6 from 9 votes
Cuisine: Greek
Servings: Makes 18 - 24 triangles
Author: Dom Ruane
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients:

  • 1 package frozen phyllo dough, one sleeve, thawed
  • 1 cup butter, melted
  • 1 lb. frozen spinach, thawed and drained
  • 8 oz. feta, crumbled
  • 1/2 cup parmesan, grated
  • 1/2 cup plain greek yogurt
  • 1/2 teaspoon nutmeg
  • Kosher salt and freshly cracked black pepper, to taste
  • Sesame seeds for sprinkling

Directions:

  1. In a bowl, combine feta, parmesan, Greek yogurt, and drained spinach. Season with salt and pepper and taste for seasoning.
  2. Cut stack of phyllo dough long ways into 3 even strips. Brush one piece of phyllo with butter and stack another piece on top to create an extra layer.
  3. Top each layered phyllo strip with 2 - 3 tablespoons of spinach mixture at one end. Fold the corner of the phyllo over the filling to create a triangle. Continue folding the spanakopita until you reach the end.
  4. Place triangles on a baking sheet and brush with butter, then top with sesame seeds.
  5. Bake for 15 -18 minutes or until golden brown.
  6. Yamas!