Description
Crispy and flaky phyllo triangles filled with creamy cheese, tender spinach, and herbs, perfect as a savory appetizer, snack, or light meal.
Ingredients
- 10 sheets phyllo dough
- 2 cups fresh spinach, finely chopped
- 1 cup feta cheese, crumbled
- 1 cup ricotta cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 tablespoons melted butter or olive oil for brushing
Instructions
- Preheat oven to 375°F (190°C) and line a baking tray with parchment paper.
- Heat olive oil in a skillet over medium heat. Cook onion for about 3 minutes until softened.
- Add garlic and spinach, cooking for 2–3 minutes until spinach wilts and moisture evaporates. Let cool slightly.
- In a bowl, combine spinach mixture, feta, ricotta, egg, parsley, oregano, salt, and black pepper.
- Unroll phyllo dough and keep covered with a towel to prevent drying.
- Lay one sheet of phyllo on a clean surface and brush lightly with butter or olive oil. Layer another sheet on top and brush again.
- Cut layered phyllo lengthwise into three strips.
- Place 1 tablespoon filling on one corner of each strip and fold diagonally into triangles until fully wrapped.
- Place triangles seam-side down on the baking tray and brush tops lightly.
- Bake for 20–25 minutes until golden brown and crisp.
- Cool slightly before serving warm.
Notes
- Keep phyllo dough covered to prevent drying out.
- Frozen spinach should be thawed and drained היט well.
- Do not overfill triangles to avoid leaking.
- Best reheated in oven for crisp texture.
- Can be frozen before or after baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 55 mg
