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Mediterranean Spinach and Feta Cheese Crisps (Easy Spanakopita Triangles)

Close-up of flaky, golden Mediterranean Spinach and Feta Cheese Crisps stacked on a white plate, showing the creamy filling.
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Make these authentic, crispy Spanakopita triangles filled with spinach and salty feta cheese. This easy recipe uses phyllo dough for a flaky, golden exterior, perfect as a party appetizer or light lunch.

Ingredients

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  • 1 (16 ounce) package frozen chopped spinach, thawed and squeezed very dry
  • 1 cup crumbled good quality feta cheese
  • 1/2 cup ricotta cheese
  • 1/4 cup finely chopped fresh dill
  • 1/4 cup finely chopped green onions (scallions)
  • 1 large egg, lightly beaten
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1 (1 pound) package phyllo dough, thawed according to package directions
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 tablespoon fresh lemon juice (for serving dip)
  • 1/2 cup plain Greek yogurt (for serving dip)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
  2. In a large bowl, combine the squeezed dry spinach, feta cheese, ricotta cheese, dill, green onions, beaten egg, nutmeg, and black pepper. Mix gently until all ingredients are just combined. This is your best feta cheese filling.
  3. Carefully unroll the thawed phyllo dough. Keep the stack covered with a slightly damp kitchen towel while you work to prevent drying.
  4. Lay one sheet of phyllo dough flat on your work surface. Brush the entire surface lightly and evenly with melted butter. Place a second sheet directly on top and brush it with butter as well.
  5. Cut the stacked sheets lengthwise into three equal strips.
  6. Place about 1 tablespoon of the spinach and feta filling near one end of a strip. Fold the corner of the dough over the filling to form a triangle shape, similar to folding a flag. Continue folding the dough over itself along the strip until you reach the end, creating a sealed triangle.
  7. Place the finished savory pastry square or triangle seam-side down on the prepared baking sheet. Repeat this process with the remaining phyllo sheets and filling. You should have about 24-30 crisps.
  8. Brush the tops of all the assembled crisps lightly with the remaining melted butter.
  9. Bake for 15 to 20 minutes, or until the Mediterranean spinach and feta cheese crisps are golden brown and flaky.
  10. While baking, prepare the dip: whisk together the Greek yogurt and lemon juice.
  11. Serve the crispy baked feta triangles warm with the lemon-dill yogurt dip.

Notes

  • Squeezing the spinach dry is the most important step to prevent soggy crisps. Use a clean kitchen towel or paper towels to press out all excess water.
  • For an extra golden finish, brush the tops of the crisps with an egg wash (one egg yolk mixed with one teaspoon of water) instead of just butter before baking.
  • If you prefer a square shape over a triangle, simply layer two buttered sheets, place the filling in a line across the sheet, roll it up like a cigar, and then cut the roll into 1-inch pieces before baking.

Nutrition

Find it online: https://afripaket.com/mediterranean-spinach-and-feta-cheese-crisps/