Description
Crispy, flaky, and creamy homemade phyllo triangles filled with spinach, feta, and cream cheese. These easy-to-make appetizers or light dinners come together in about 30 minutes and taste better than store-bought versions.
Ingredients
Scale
- 1 package (17oz / 480g) phyllo dough, thawed in fridge
- 10oz (280g) frozen spinach, thawed and squeezed very dry
- 4oz (115g) feta cheese, crumbled
- 4oz (115g) cream cheese, softened to room temperature
- 4 tablespoons (60g) butter, melted
- 2 stalks green onions, finely chopped
- 2 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- ½ teaspoon black pepper, freshly cracked
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Optional: Paprika or red pepper flakes for topping
Instructions
- Preheat oven to 375°F (190°C). Line a 13×18 inch baking sheet with parchment paper and lightly grease.
- In a mixing bowl, combine the squeezed dry spinach, crumbled feta, softened cream cheese, minced garlic, chopped green onions, and fresh dill. Mix until a cohesive paste forms. Season with salt and pepper to taste if needed.
- Unroll the phyllo dough and keep it covered with a damp kitchen towel at all times to prevent drying out.
- Place one sheet of phyllo on your counter. Brush the entire surface lightly with melted butter.
- Sprinkle a thin layer of the spinach filling down the center third of the sheet, leaving a 1-inch border on the sides.
- Fold the left and right sides over the filling to create an envelope shape.
- Starting from the bottom corner, fold the triangle over itself repeatedly like a flag until the sheet is used up.
- Brush the top of the triangle with more butter (and egg wash if using). Place on the prepared baking sheet.
- Repeat with remaining sheets to make 12-15 triangles.
- Bake for 15-20 minutes until golden brown and crispy, rotating the pan halfway through if needed.
- Cool on the pan for 5 minutes before serving.
Notes
Ensure the spinach is squeezed completely dry to avoid soggy triangles. Keep phyllo dough covered with a damp towel while working to prevent cracking. Do not overfill the triangles to prevent bursting. Can be frozen unbaked for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Appetizer
- Cuisine: Greek
Nutrition
- Serving Size: 2 triangles per serv
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 2
- Protein: 8
Keywords: phyllo triangles, spinach feta, baked appetizer, easy dinner, vegetarian, greek food, phyllo dough recipe