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Spanakopita Triangles
This healthier take on the classic Spanakopita Triangles focuses on boosting the nutritional content by incorporating whole wheat phyllo dough and increasing the spinach and herbs quantity. Perfect as a light appetizer, these triangles are not only rich in flavor but also in vitamins and minerals, following the heart-healthy principles of the Mediterranean diet.
60 min6 servingsmediterraneanappetizer
vegetarian
pescetarian
Ingredients
- 8 sheets wheat phyllo dough
- 4 cups spinach
- 1 cup feta cheese
- 2 eggs
- 4 stalks green onions
- 0.25 cup dill
- 2 tablespoons olive oil
- 0.25 teaspoon nutmeg
- 2 cloves garlic
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Wash spinach thoroughly and chop roughly. Mince garlic and green onions.
- 3In a large pan, sauté garlic and green onions in 1 tablespoon of olive oil until soft.
- 4Add spinach to the pan and cook until wilted. Let it cool.
- 5In a large bowl, whisk eggs. Add crumbled feta, dill, nutmeg, and cooled spinach mixture. Mix well.
- 6Brush a sheet of whole wheat phyllo dough with olive oil, place another sheet on top, and cut into strips about 3 inches wide.
- 7Place a spoonful of spinach and feta mixture on one end of each strip. Fold the dough over the filling to form a triangle, and continue folding until the strip is fully encased.
- 8Place triangles on a baking sheet lined with parchment paper, brush lightly with olive oil.
- 9Bake in the preheated oven for 25-30 minutes, or until golden and crispy.
- 10Let cool for a few minutes before serving.
- 11Serve warm as a delightful Mediterranean appetizer.
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