Spanakopita Triangles

You can serve these up as an appetizer or as a main beside a classic Greek salad. This was a staple in my house growing up (even though I am not Greek). These freeze really well too!

Spanakopita Triangles

Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hour, 30 minutes
Yield:  ~25 triangles

INGREDIENTS

• 1 lb filo pastry

• 1 cup butter, melted

• 2 bunches of spinach, washed and stemmed (equivalent of around 10 oz per bunch)

• 1 cup crumbled feta cheese

• 2 yellow onions, minced

• 5 cloves garlic, minced

• 1 tablespoon olive oil

• ½ teaspoon dried oregano

• ½ teaspoon dried basil

• 2 tbsp. fresh dill, chopped

• salt and pepper to taste

DIRECTIONS

Wilt the spinach in a non-stick pan over medium high heat. Once wilted, remove from heat and squeeze out water through cheesecloth or a dishcloth. Mince finely.

Using the olive oil, sauté the onions over medium heat for 5 minutes and then add garlic and continue cooking for an additional 2 minutes. Once tender and translucent, transfer the onions and garlic in a bowl, and the spinach and let cool. Add the crumbled feta, oregano, basil, and dill, mix to combine and season with salt and pepper.

Preheat the oven to 350 F.

Lay out one filo sheet lengthwise on a cutting surface. Cover the rest of the filo with plastic wrap or a damp dishtowel so that it does not dry out and crack. Brush the sheet lightly with butter and then add a second sheet, buttering it as well. Slice the filo lengthwise into 6-8 strips. Add a spoonful of filling at the top of each strip, positioned on an angle and then fold into triangles. Brush all sides of the triangle again with butter. Lay on a parchment lined baking sheet once finished. Continue this process until the filling has been used up. At this point you can freeze the spanakopita and bake them at a later date.

If you're not freezing them then pop them into the oven for 30-45 minutes or until golden brown. If you are cooking them from frozen it will take closer to 45-1 hour.