Appetizers / Snacks
Spanakopita Triangles
Versatile, mild-flavored, extremely nutritious, and easy to prepare, take a page from Popeye’s book and make this power-packed green part of your diet. Not only is spinach good for you, but compared to other greens, it has a subtle flavor and is easy to cook with, making it ideal for the home cook. It also makes it perfect for bulking up recipes, especially when accented with flavorful ingredients, like in these snack-sized Spanakopita Triangles.
Spanakopita is a Greek dish of layered spinach and phyllo dough. Instead of just layering and baking the two, cook the spinach, add fennel, golden raisins, toasted almonds, and three cheeses, then fold it inside phyllo and bake until crisp and buttery for perfect snacks or appetizers. Phyllo is easy to use, just remember to cover it with a damp towel so it doesn’t dry out and break. If the towel is too damp, the dough will get pasty and tear.
Ingredients
BLANCH:
PULSE:
STIR IN:
TO ASSEMBLE:
Test Kitchen Tip
To make ahead and freeze, place unbaked triangles on a baking sheet, then wrap tightly in plastic wrap. Butter and bake without thawing.
Instructions
Blanch spinach, one bag at a time, in a large pot of boiling salted water just until wilted, 30 seconds. Immediately transfer spinach to a colander and rinse under cold water to stop cooking. Drain and chop spinach, then squeeze dry in kitchen towels.
Pulse onion and fennel in a food processor until minced. Sweat minced vegetables, raisins, pepper flakes, and nutmeg in oil in a large skillet over medium heat until onion and fennel soften, 10 minutes.
Stir in scallion greens, parsley, and dill just until wilted. Off heat, stir in cream cheese, feta, Parmesan, almonds, zest, and spinach; season with salt and black pepper.
Preheat oven to 375°. Line baking sheets with parchment paper.
To assemble, lay a sheet of phyllo dough on a flat surface, then lightly brush with melted butter and sprinkle with salt. Top with second sheet of phyllo and brush with butter. Cut dough in half lengthwise. (Keep remaining phyllo covered with a damp towel.) Place spinach mixture near bottom edge of phyllo using a #40 scoop (a heaping tablespoon), then fold corner of phyllo over filling to form a triangle. Continue folding entire length of phyllo. Place triangles on prepared baking sheet and keep covered with plastic wrap while assembling remainder.
Brush tops of triangles with melted butter and bake until golden, 20–25 minutes.
Squeeze spinach dry in kitchen towels. If the spinach is too wet, it causes the phyllo to be soggy.
To add flavor and prevent the phyllo from drying out, lightly and evenly brush it with melted butter.
If you accidentally tear a hole in the phyllo while folding, don’t worry — the next fold will cover it.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 170
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 29mg 9%
Sodium 176mg 7%
Carbs 12g 4%
Fiber 2g 8%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.